I used Meyer Lemons in this recipe, but conventional lemons work just as well.
Course Breakfast, Snack
Keyword lemon, muffins
Prep Time 15minutes
Cook Time 12minutes
For the Muffins
2cupsall purpose flour
2Meyer lemonszested, or one regular lemon, zested
For the Glaze
2-3tablespoonslemon juiceor milk -- if you like tart, use lemon -- for sweet, use milk
Preheat the oven to 425°. Spray mini muffin tins with vegetable spray or place mini muffin liners in the pan. Set aside.
In a medium bowl whisk together the flour, sugar, baking powder, salt and poppyseeds.
In a large bowl whisk together the the milk, canola oil, eggs and lemon extract, and lemon zest and 2 tablespoons lemon juice. Add the dry ingredients to the wet ingredients and stir just until combined.
Spoon the batter into the muffin cups and bake for 11-13 minutes, or until golden brown on top. Remove from oven and and let cool for 5 minutes before turning the muffins out onto a wire cooling rack.
Meanwhile, stir together the powdered sugar and juice or milk until smooth. Make sure the muffins are room temperature, then drizzle them with the glaze.
If you prefer a tart glaze -- use lemon juice for the glaze. If you prefer a sweet glaze, use the milk. To make full-sized muffins, use a regular muffin tin and cook the muffins for 20 minutes.