Lemon Muffins

Prepare your muffin tin with muffin liners and pre-heat oven to 175C / 347F (no fan).

In a large bowl, cream room temperature butter and sugar with an electric hand mixer for a few minutes until light and fluffy, then whip in the egg one by one slowly, then the vanilla extract and lemon zest.

After, slowly pour in the oil while continuing to whip the mixture, then in the same way, slowly pour in the room temperature milk and keep whipping the batter.

Sift in the dry ingredients (flour, baking powder, salt) then switch to a rubber spatula and fold the dry ingredients in. Do not overmix at this point.

In a small bowl, mix vinegar with baking soda, it will be super bubbly. Immediately fold the vinegar mixture into the muffin batter just until combined.

Pipe or spoon and muffin batter into the cavities of your muffin tin equally until about 3/4 of each.

Bake the muffins for about 20-22 minutes or until a toothpick inserted comes out clean. Do not overbake the muffins as they can dry out.

Let the muffins come to room temperature before glazing.

Lemon glaze

To make the glaze, in a small bowl whisk together the powdered sugar and lemon juice.

With the help of a teaspoon or ping bag drizzle the glaze over the muffins then decorate with lemon zest.

Serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container.