The glazed lemon muffins are quick, very easy, and delicious treats. I wanted to make muffins for breakfast, lemon-flavored, but with an extra touch, so I decided to add a quick glaze made only with powdered sugar and lemon juice, without raw egg whites. They melt in your mouth! The glazed lemon muffins are soft and very tender, without butter, perfect not only for breakfast but also as a snack, dessert, or for a party or buffet!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 tbsps water
- 2 eggs
- 1 pinch salt
- 1 lemon zest
- Half packet baking powder
- 3/4 cup powdered sugar
- 1 tbsp lemon juice
Steps
The glazed lemon muffins are very simple and quick to prepare, first beat the eggs with the sugar and a pinch of salt until they become light and frothy. Add the vegetable oil and mix.
Add the flour, lemon juice and grated zest, water, baking powder and thoroughly combine all the ingredients.
Fill the muffin liners with some batter and bake them in a preheated oven at 350°F for 20-25 minutes, use a toothpick to check if they are done.
Prepare the glaze by mixing the powdered sugar with the lemon juice (strain it to get a smooth glaze). As soon as the treats are ready, unmold them and glaze them while still warm, spreading the glaze over the surface with a teaspoon.
Allow the glazed lemon muffins to cool completely, the glaze should be well set.
Notes:
The lemon muffins can be stored at room temperature for 4-5 days. If you don’t want to glaze them, you can simply skip this step and dust the treats with powdered sugar.
Other sweet muffin recipes HERE
Other lemon desserts HERE
