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Glazed Lemon Muffins

Yield 16 muffins


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 tablespoon grated lemon rind
  • 1 large egg, lightly beaten
  • 1 (8-ounce) carton lemon yogurt
  • 1/4 cup plus 2 tablespoons butter or margarine, melted
  • 1 tablespoon lemon juice
  • 1/4 cup sugar
  • 2 teaspoons grated lemon rind
  • 1/3 cup lemon juice

How to Make It

  1. Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine egg, yogurt, butter, and 1 tablespoon lemon juice; add to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling three-fourths full.

  2. Bake at 400° for 18 to 20 minutes or until golden. Cool in pans on a wire rack 5 minutes; remove from pans and place on wire rack. Prick muffins with a wooden pick. Combine 1/4 cup sugar, 2 teaspoons lemon rind, and 1/3 cup lemon juice in a saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Spoon glaze over warm muffins.

Christmas with Southern Living 1995