My husband says ‘too lemony’; I say you could even add another lemon (I like lemon!) Or do the glaze! Here I’ve made them without the glaze, and with baking powder, but with the acid of the lemon juice, you could substitute 1/2 tsp baking soda, or 1 tsp baking powder and 1/4 – 1/2 tsp baking soda, in place of the 2 tsp baking powder. (Remember: 1 tsp baking soda (needs acidic ingredient) = 4 tsp baking powder.)

lemonmuffin

Lemon Muffins

2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp salt

1/4 cup melted butter (can substitute vegetable oil)
2 eggs
grated zest of 1 large lemon
juice of large lemon
1 cup milk

Whisk together dry ingredients. Melt butter in glass measuring cup in microwave, then measure in remainder of wet ingredients. Form well in dry ingredients, pour in wet and mix just until thoroughly moistened. Spoon into greased muffin cups and bake at 350*F for about 20 minutes or just until tops spring back when lightly touched. Eat as is, or add optional lemon juice and icing sugar glaze.

Optional glaze:
Additional lemon juice mixed with icing sugar to make a thin glaze. Poke tops of freshly baked muffins with fork or toothpick and pour or brush over top.