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Categories:
unsalted butter sugar vanilla flour baking powder baking soda egg yogurt lemon juice orange juice lemon zest orange zest lemon orange lemon juice powdered sugar
Viewed: 62 - Published at: 9 years agoIngredients
- 4 tablespoons unsalted butter, softened (1/2 stick)
- 12 cup sugar
- 14 teaspoon vanilla extract
- 1 cup all-purpose flour
- 12 teaspoon baking powder
- 14 teaspoon baking soda
- 1 large egg
- 12 cup plain yogurt
- 1 tablespoon lemon juice or 1 tablespoon lime juice
- 1 tablespoon orange juice
- 1 teaspoon lemon zest or 1 teaspoon lime zest
- 1 teaspoon orange zest
- 14 teaspoon lemon extract
- 14 teaspoon orange extract
- 3 tablespoons lemon juice (orange or lime juice or a combination may be used)
- 1 cup powdered sugar
Method
- Preheat the oven to 350; lightly grease muffin tins or use paper liners.
- In an electric mixer on medium-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
- Sift the remaining dry ingredients together into a bowl.
- Add the egg to the butter mixture and blend until combined.
- Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating withthe remaining yogurt and the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
- Mix in the citrus juices, zests, and extracts until combined.
- Spoon the batter into the muffin tins, filling them to the top.
- Bake for 25-30 minutes, until a pick comes out clean.
- Allow the muffins to cool 10 minutes while you make the glaze.
- Whisk together the juice with the powdered sugar.
- The glaze will come together in a thick paste and then loosen as the citrus breaks down the sugar.
- The glaze will be the consistency of evaporated milk.
- Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the top is evenly coated or spoon 1 tablespoon glaze on top and spread evenly.
