Mini Glazed Lemon Muffins


As some readers may know, I am once again training for the Boston Marathon. Today was the daunting, surreal 20 mile training run. And I survived. I owe my success to this beautiful Cara Cara orange that I ate the other day. Just kidding– but it was a particularly good piece of fruit.


Knowing that a) I had lemons in my kitchen and b) I would want to scarf down carbohydrates after the long run, I made theseĀ Mini Glazed Lemon Muffins.

Aren’t they just the cutest things? Bite-sized joy.

Although the batter was a bit thick, more like a dough, I was pleased that they turned out almost scone-like. Finished off with a tangy lemon glaze, these would be perfect for an Easter brunch. Or, after a long run…


Mini Glazed Lemon Muffins

Adapted from Betty Crocker

Makes 24 mini-muffins

For muffins:

3/4 cup milk

1/3 cup vegetable oil

1/2 cup sugar

Zest from one lemon

2 eggs

2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 tsp pumpkin pie spice [or 1/2 tsp cinnamon, 1/4 tsp allspice]

For glaze:

2 cups confectioner’s sugar

Lemon juice from 1 lemon (3-4 tbs)

Milk [optional]

Preheat oven to 400 degrees. Grease mini-muffin tin with butter.

In a large bowl, beat milk, oil, sugar, lemon, and eggs. Stir in remaining ingredients. Do not over-mix. Bake for 8-10 minutes, until a toothpick comes out clean.

While baking, make the glaze by combining the sugar and juice in a bowl. Gradually add milk to thin the glaze, if needed. Let muffins cool, then drizzle glaze over muffins.


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