Glazed Lemon Mini Muffins Recipe
that uses basic pantry ingredients.
Batter can be used to make lemon
quick bread or regular
sized lemon muffins.
One of my favorite sayings is “simple is best.” That is especially true with this Glazed Lemon Mini Muffins recipe. You might remember that we served these in the box lunches at our baby shower. There are no unusual ingredients in these muffins. They use basic pantry ingredients…in fact, the only thing you might not have is the lemon! I’ve made these muffins three times now so check out the recipe and then take a look at the tips I’ve included below.
A few tips:
- Resist the urge to fill the vessels too full. If you put too much batter in the vessels, the muffins overflow and the end result is a not-very-pretty flat muffin. One small scoop works perfectly.
- Don’t overbake. Set your timer for 15 minutes but watch them at the end. My first two batches were perfect but the batch I made for these photos got a little too done. Although once I poured on the glaze it didn’t make any difference!
- Remove the muffins from the pan quickly because they will continue to bake if you leave them in the pan to cool.
Click HERE for the other box lunch shower posts.
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