Ingredients

The following ingredients have 6 Servings
  • 8 tablespoons unsalted butter ((½ cup or one stick) room temperature )
  • 1 cup granulated sugar
  • 2 large eggs (room temperature )
  • ½ cup Greek yogurt (can use vanilla flavor or plain)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon fresh lemon zest
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups all-purpose flour
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • 1½ cups powdered sugar

Instruction

  • Preheat oven to 400°F. Add cupcake liners to the muffin tin and set aside.
  • In a stand mixer, add butter and sugar and beat until fluffy; about 3 minutes for room temperature butter. It might take a little longer if your butter was chilled.
  • Add eggs in one at a time to the batter. Once they are combined, add in the extracts and the Greek yogurt.
  • Whisk the flour, baking soda, and flour. Slowly add it to the stand mixer until just combined. Do not overmix or the muffins will not rise.
  • Bake muffins for 18-22 minutes. The muffins will be fluffy, and should be firm when gently presses. A toothpick inserted into the center of a muffin should come out clean. The muffins will have a deep, golden-brown coloring.
  • Cool Muffins for 15 minutes before dipping in icing.