Iced Lemon Muffins

Iced Lemon Muffins are the perfect quick breakfast. They’re sweet, tart, and have a buttery taste, all topped with delicious, creamy lemon icing. 

Details

• Yield: 12 Servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Course: Breakfast and Dessert
• Cuisine: American
• Author: FlashRecipe.com

Ingredients

• 1/2 cup unsalted butter , softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 drops yellow food coloring , optional
• 1/4 cup lemon juice
• 1/3 cup sour cream
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Lemon Icing Frosting

• 1 1/2 cups powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon lemon zest

Instructions

1. Preheat oven to 350 degrees and line a 12-cup muffin tin with muffin liners.

2. To your stand mixer add butter and sugar on medium speed until light and fluffy, about 1-2 minutes.

3. Add in the eggs, vanilla extract, and yellow food coloring until smooth and creamy.
4. Add in lemon juice and sour cream until smooth.
5. Sift together flour, baking powder, baking soda, and salt.
6. Add to your stand mixer on the lowest speed setting a little at a time until just combined.

7. Scoop batter evenly, using an ice cream scoop, into your muffin liners and bake for 20-22 minutes until a toothpick comes out clean.

8. Let cupcakes cool completely before dipping into the icing.
9. Whisk together powdered sugar and heavy cream until thick and creamy.
10. Dip the top of the cooled muffins into the icing then sprinkle lemon zest on top.

Nutrition Information

Yield: 12 Servings, Amount per serving: 293 calories, Calories: 293g, Carbohydrates: 44g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 75mg, Sodium: 120mg, Potassium: 65mg, Fiber: 1g, Sugar: 32g, Vitamin A: 399g, Vitamin C: 3g, Calcium: 28g, Iron: 1g