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Lemon Blossoms

Tender and moist mini muffins bursting with lemon flavor, perfect for any occasion.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Glaze
  • 1 cup powdered sugar For glaze.
  • 2 tablespoons lemon juice For glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and thoroughly grease a mini muffin pan.
  2. Cream together the softened butter and granulated sugar in a mixing bowl until it’s light and fluffy.
  3. Add the eggs one by one, making sure to mix well after each addition.
  4. Stir in the sour cream, lemon zest, and lemon juice until well combined.
  5. In a separate bowl, whisk the flour, baking powder, and salt together.
  6. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
  7. Fill the mini muffin pan with the batter, about two-thirds full.
  8. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  9. For the glaze, combine the powdered sugar with the lemon juice in a small bowl and mix until smooth.
  10. Once the Lemon Blossoms have cooled, dip the tops in the glaze and let them set before serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. For best glaze consistency, cool completely before glazing.