Lemon Yogurt Sugar Muffins

Deliciously soft and tender muffins crammed with lemon flavor and rolled in sugar while still warm. With two types of lemon, the zest and juice, the flavor is prominent in each and every bite. The crackly sugar coating offers the perfect balance to the bite of the lemon and melts on your tongue in a flurry of sweet and sourness that is delectable.

I like to make mini muffins out of them because they are easier to roll in sugar in their entirety and you get more of the sugary coating with every bite. I pop them into a paper bag with sugar and gently shake them. I like them best eaten warm. If they cool off and you find them a little sticky just roll in sugar again.

They  make the best weekend breakfast treats!

1. Preheat oven to 400 degrees F. Grease a 12 cup muffin pan or a mini muffin pan.

2. Add lemon juice to a large glass then add milk; set aside. In a large mixing bowl whisk together flour, sugar, baking powder and salt. In a separate large bowl stir together milk mixture, butter, egg, yogurt, lemon zest and vanilla (don’t worry if it looks clumpy or curdled).

3. Make a well in center of dry ingredients and add wet, stir just to combine. Spoon batter or use an ice cream scoop to fill muffin pan. Bake minis 12-14 minutes and large 18-20 minutes or until a cake tester comes out clean. Cool pans on wire racks 5 minutes, turn out and brush tops with melted butter, dip or roll in sugar while still warm. Best eaten immediately. If they cool off and become sticky roll in sugar again.

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