Wednesday, April 10, 2013

Lemon Muffins with Greek Yogurt & Lemon Glaze

Rain rain go away!!! 
Our lawn is swampy, the dog is full of mud and we are trapped inside yet again.  So, we decided to take Spring into our own hands this morning.  My girls are wearing sun dresses, the heat is turned up to 72 degrees, we are listening to the Pandora Beach Boys station and blowing bubbles in the house. 
I thought this citrus treat would be a perfect addition to our faux Spring morning.  These muffins are sweet, and dense with the right amount of tart lemony flavor.  Enjoy and may spring be with you. 

Lemon Muffins with Greek Yogurt and Lemon Glaze
(Makes 12 muffins)

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 tsp vanilla
1 T fresh lemon juice
1 T lemon zest
2 eggs
3/4 cup greek yogurt (I used lemon greek yogurt)
1 3/4 cup flour
1/2 tsp salt
1/4 tsp baking soda

3 (or more) T lemon juice
2 cups powdered sugar

Preheat oven to 400. In a large bowl, cream together butter and sugar with a mixer until smooth and fluffy. Add vanilla, lemon juice and lemon zest and mix until combined. Add eggs, one at a time, and mix until well incorporated. Add greek yogurt and mix until just combined. In a smaller bowl, whisk together flour, salt and baking soda. Add to wet ingredients and mix until just combined, do not over-mix (this will result in a dense muffin). Place in muffin tins lined with paper (or greased). Bake for 15-20 minutes, until lightly golden on top.

While baking, whisk together ingredients for glaze. Once baked, let muffins cool for a few minutes before spooning glaze over. Serve warm or at room temp.

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