½ cup (1 stick) butter, at room temperature
1 ½ cups sugar
2 large eggs
½ cup milk or half and half
Zest of two lemons
6 tablespoons lemon juice, divided
2 ¼ cups all purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 – 2 cups powdered sugar
Yellow Colored Sprinkles (optional)
Preheat oven to 350 degrees. Spray mini muffin tins with non-stick cooking spray.
In large bowl, beat butter on high speed until light yellow and creamy (about 2 minutes). Add sugar and beat until fluffly (about 5 minutes). Add eggs and beat for an additional 2 minutes.
Add milk, lemon zest and 3 tablespoons juice and beat until well mixed.
In medium bowl, whisk together flour, baking powder and salt. Add to lemon butter mixture and mix just until dry ingredients are moistened, there may be lumps. Do not overmix.
Using a small portion scoop (small ice cream scoop) or a spoon, fill muffin tins 2/3’s full. Bake for 15 – 20 minutes until lightly golden brown. Remove from oven, allow to cool in pan for 5 minutes, remove to a rack or board.
In small bowl, mix together remaining lemon juice and powdered sugar, starting with 1 cup of sugar and adding more as needed to make a glaze. Spoon glaze over muffins while muffins are still warm.
Makes 30 – 36 mini muffins.