Lemon muffins with icing

Recipe for moist lemon muffins with icing – delicious lemon muffins topped with a simple icing.

This recipe makes 12-14 muffins.

Course Dessert

Cuisine Danish

Nøgleord Cupcakes, Lemon cheesecake, Muffins

Total Time 1

Servings muffins

Calories 282kcal

Melt the butter in a small saucepan, turn off the heat and pour in the milk.
Set aside and leave to cool.
Put the eggs and sugar in a bowl and whisk until pale, thick and fluffy.
Mix the dry ingredients – plain flour, baking powder, vanilla sugar and salt.
Add half to the egg mixture and whisk lightly to combine.
Then pour in the cooled butter mixture and whisk it gently into the batter, followed by the remaining dry ingredients, the lemon juice and the lemon zest.
Doing this in a couple of stages makes it easier and quicker to whisk the batter free of lumps.
Line a metal muffin tin with paper muffin cases and divide the batter between them. It should come to just under a centimetre from the rim.
I always recommend using paper cases in a metal tin, as the tin supports the sides and gives a neater result.
Bake the lemon muffins on the middle shelf of a preheated conventional oven (top and bottom heat) at 180°C for about 24 minutes.
Let the muffins cool completely before topping them with icing.
Whisk the icing sugar, vanilla sugar and water together to a soft but still firm icing.
Start with 2 tablespoons of water, then add a little at a time until the consistency is thick and just pourable.
Scatter with sprinkles and let the surface dry slightly before packing the muffins in an airtight container or bag.
Store them at room temperature – they stay moist and delicious for 2-3 days.