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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Syrup:
1/3 cup fresh lemon juice
1/2 cup sugar
2 tbsp. water
Muffins:
2 cups flour
1/3 cup sugar
2 tbsp. grated lemon zest
1 tsp. baking power
1 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, melted and cooled slightly
2 lg. eggs, lightly beaten
1 cup lemon-flavored yogurt
1/4 cup milk or heavy cream
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Directions:
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Preheat oven to 350°F. Grease 12 standard size muffin pan cups. To prepare syrup, in a small saucepan, mix together lemon juice, sugar, and water. Bring to a boil, stirring; boil for 2 minutes. Set aside. To prepare muffins, in a medium bowl, mix together flour, sugar, lemon zest, baking powder, baking soda, and salt. Mix together melted butter, eggs, yogurt, and milk. Add yogurt mixture to flour mixture; mix with a fork until dry ingredients are evenly moistened. Do not overmix. Spoon batter into prepared pan, filling cups almost to top. Bake muffins until golden brown and a toothpick inserted in center comes out clean, 20 minutes. Using a toothpick, pierce top of each warm muffin 8 to 10 times. Immediately spoon some syrup over each muffin. Transfer to a wire rack to cool.
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Be sure to add syrup while muffins are still warm so it is absorbed more easily. For a simple variation, use vanilla yogurt, or try other fruit-flavored yogurts, such as cherry, strawberry or raspberry.
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