Lime Yogurt Muffins with Lime Glaze
I love to make muffins. They are so easy and so quick! No fancy mixer, or gadgets. Just take a bowl, mix dry ingredients together, mix wet ingredients together, then mix them both together and bake! You can have a wonderful batch of freshly bakes muffins in under 30 minutes Usually muffins are loaded with so many things, dried nuts and fruits, grated fresh fruits/veggies and healthy additions like bran. We kinda like our muffins somewhat plain, not overcrowded, with just a simple glaze. That’s exactly why this muffin is here today. The fresh citrus flavor, with a tangy glaze, this is a perfect little bite! These muffins are also one of the best muffins I’ve baked, they are so airy and light! On an afterthought, I would have loved some dried cranberries in here, I’ll be sure to put some in next time.
I have used lime in this recipe because I love the flavor of lime, but you can go ahead and use lemons too! You need lots of zest for this recipe, about a tablespoon, from almost 3 large limes/lemons. That is how you get the citrus flavor in your muffins. You may also go ahead and use half a teaspoon of lime/lemon extract to enhance the flavor, but that’s totally optional. I used some vanilla extract, because honestly I can’t imagine eating a cake/muffin without vanilla!!! I followed this recipe that I found on allrecipes.com, just did a glaze instead of soaking the muffins in the syrup.
THIS is the link to the original recipe
Makes 12 large or 16 medium sized muffins
All purpose flour – 1 3/4 cup
Sugar 3/4 cup
Lime/Lemon juice – 1 Tbsp
Baking powder – 1 tsp
Baking soda – 3/4 tsp
Salt – 1/4 tsp
Egg – 1 large
Plain or lemon yogurt – 1 cup
Canola/Vegetable oil – 6 Tbsp
Lime/Lemon zest – 1 Tbsp
Pure Vanilla extract – 1/2 tsp
Dried Cranberries – 1/2 cup (optional)
For the Glaze:
Powdered Sugar – 1/2 cup
Lime/Lemon juice – 1 Tbsp
Lime/Lemon zest – 1 tsp
- Preheat the oven to 400 F. Line a muffin tin with paper cups and have it ready before you start mixing the batter.
- Measure out the sugar into your mixing bowl. Add in the zest and rub the zest into the sugar using your fingers. This brings out the essential oils in the zest and gives you an amazing citrus flavor. When you are done rubbing, the sugar will look green/yellow in color!! You may actually make lime sugar like vanilla sugar and use it in various desserts.
- Add the flour, baking powder, baking soda and salt to the lime sugar and use a whisk to bring everything together. Mix thoroughly so the leavening agents are distributed evenly.
- Beat the egg lightly. Combine the beaten egg, yogurt, oil, vanilla and lime/lemon juice. Whisk to mix everything together.
- Drop the dry ingredients into the wet ingredients and mix gently using a wooden spoon. Mix only until you don’t see the flour anymore.
Tip: You may have a tendency to mix more, but don’t! Over mixing will yield in tough and rubbery muffins. There’s a reason muffins are called quick breads. Never over mix quick breads, just combine the dry and wet ingredients together.
- Fill the muffin cups two thirds full. Use an ice cream scoop or 1/4 cup measure to measure out the batter, so you have same sized muffins, so they will bake evenly. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Turn the muffin tray by 180 degrees after 10 minutes for uniform cooking. Cool on a wire rack.
- Combine the ingredients for the glaze in a small bowl using a whisk. Drizzle the glaze on top of cooled muffins.
And this is my cute little muffin basket. To go anybody??