The GLAZED LEMON MUFFINS are simple and very quick to make. Ideal for breakfast or an afternoon snack, they are soft and incredibly fragrant. Also, since they use seed oil instead of butter, they are lighter and therefore perfect for an energetic start to the day.
When I need to prepare practical and quick treats, I immediately think of muffins! They take very little time, they look nice when presented, and nowadays you can find paper liners in all colors and shapes that make them even prettier — and they’re even better the next day!
SEE OTHER LEMON DESSERTS:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 10 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 271.92 (Kcal)
- Carbohydrates 40.78 (g) of which sugars 23.62 (g)
- Proteins 4.12 (g)
- Fat 11.22 (g) of which saturated 1.54 (g)of which unsaturated 9.07 (g)
- Fibers 0.76 (g)
- Sodium 53.77 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium, at room temperature)
- 7 tbsp sunflower seed oil
- 1/4 cup milk
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup granulated sugar
- 1 pinch salt
- 1 lemon (zest and juice)
- 1 cup powdered sugar (confectioners')
- Half lemon (juice)
FOR THE LEMON MUFFINS YOU’LL NEED
- 1 Muffin pan
- 2 Bowls
- 1 Spoon
- 1 Sieve
- 1 Whisk
PREPARATION OF THE GLAZED LEMON MUFFINS
Preparing these lemon muffins is child’s play.
First, in a bowl pour all the dry ingredients: the sifted flour and baking powder, the sugar, the grated lemon zest and a pinch of salt. Then mix everything together.
In a second bowl crack the eggs and whisk them briefly by hand. Then add the sunflower oil, the milk, the lemon juice and mix everything together.
Combine the two mixtures, stir with a wooden spoon and fill your muffin liners about three quarters full.
Bake in a preheated conventional (static) oven at 356°F and cook for about 20 minutes.
To check the muffins are done, use the classic toothpick test. Once baked, let them cool slightly in the oven with the door ajar, then remove and let them cool completely before enjoying.
LEMON GLAZE
Place the sifted powdered sugar in a small bowl and add the lemon juice a little at a time. Work well until you obtain a smooth, fairly thick cream. If it becomes too runny add more powdered sugar, if it’s too thick add more lemon juice.
Then cover the surface of the muffins, letting the glaze drip down the sides and finish with thin strips of lemon zest.
Let the glaze set and enjoy the lemon muffins for breakfast or as a snack.
