Hello bakers! Well, my world has been a little upside down, so I needed to take a minute and get used to things. Unfortunately, I am not a stress baker! I choose to read and cry and drink a little wine. I just can’t help it. But I am back with a brand new computer and some fun baking inspiration. I am loving muffins that can be cupcakes, and vice versa. I wanted a little bit of sweet in my muffin, but I also wanted a little less sweet in my cupcake. So, Cupins! I don’t really like that name and the other option was Muffcakes, and…. that just wasn’t working for me either… for obvious reasons!
As much as I love chocolate, it is just too hot for such a heavy treat. But fresh lemon is the very essence of summer. It is crisp, fresh, refreshing and genuinely tasty. Everything about a lemon makes me smile. The fact that you can put it in your water, or in your cookies or in your pasta sauce just makes me love it that much more. I made a simple lemon glaze to delicately drizzle over my muffins/ cupcakes, but they are great without.
So, what you will need…
- 1 3/4 C. All-Purpose Flour, sifted
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 Tbsp. Grated Lemon Zest
- 2 Large Eggs
- 1/2 C. Nonfat Milk
- 3/4 C. Granulated Sugar
- 6 Tbsp. Unsalted Butter, Softened
- 1/2 C. Fresh Lemon juice
- 1/2 C. Confectioners Sugar
Here was my process…
- Preheat oven to 450 degrees F. and line a muffin pan with muffin liners. This recipe makes 12 regular size muffins.
- In a medium-sized bowl, sift together flour, baking powder, baking soda, salt and add lemon zest. Set aside.
- In another bowl whisk eggs until blended.
- Add sugar, butter, and 1/4 C. Lemon juice to the egg mixture.
- Slowly add the milk and stir with a wooden spoon until smooth.
- Add the dry ingredients to the egg mixture and stir until just combined.
- Spoon the batter equally into prepared muffin tins.
- Bake at 400 degrees F. for 12 minutes. Let cool completely before glazing.
- To make the glaze take the remaining lemon juice and the confectioners sugar and combine in a bowl, stirring until smooth. Drizzle glaze over each muffin. Let set, and enjoy!
This is a super delicious, and refreshing little treat. You can have it for breakfast with a cup of tea and some blueberry yogurt, or for dessert with a scoop of frozen yogurt. These also stand well on their own. Plus you don’t have to worry about feeling gross and full, just happy and satisfied.