I am hoping these lemon muffins will bring on some warmer weather. Man, I got spoiled last week and now this snow, sleet and rain the last couple days has got me craving some warm sunshine so out comes what I consider summer feeling goodies.
1 lemon, 1 C sugar plus 1 TB sugar, 2 C flour, 2 tsp. baking powder, 1 tsp. salt, 2 eggs, 1 C buttermilk, 1 TB lemon extract and 1/2 C melted butter.
Preheat oven to 375 degrees. Zest lemon and chop if not using a microplaner. Slice lemon in half(short way) and squeeze out juice, removing any seeds. Mix lemon juice with 1 TB sugar
In a bowl combine remaining 1 C sugar, flour, baking powder, salt and lemon zest.
In a separate bowl, mix eggs and buttermilk and lemon extract. Stir in butter and add to dry ingredients and mix until combined. Spray 8 jumbo mix tins or use cupcake liners and fill almost full. Bake 25-30 minutes.
Option 1: Brush tops of muffins with lemon juice mixture and sprinkle with additional sugar.
Option 2: Best used when using muffin liners. Let muffins cool slightly. Poke holes in tops of muffins with a toothpick and pour lemon juice mixture over muffins. Sprinkle with a course sugar.