Sunshine Yogurt Muffins

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 4 tablespoons unsalted butter, softened (1/2 stick)
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice or 1 tablespoon lime juice
• 1 tablespoon orange juice
• 1 teaspoon lemon zest or 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1/4 teaspoon lemon extract
• 1/4 teaspoon orange extract
• 3 tablespoons lemon juice (orange or lime juice or a combination may be used)
• 1 cup powdered sugar

Recipe

• 1 preheat the oven to 350°; lightly grease muffin tins or use paper liners.
• 2 in an electric mixer on medium-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
• 3 sift the remaining dry ingredients together into a bowl.
• 4 add the egg to the butter mixture and blend until combined.
• 5 add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating withthe remaining yogurt and the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
• 6 mix in the citrus juices, zests, and extracts until combined.
• 7 spoon the batter into the muffin tins, filling them to the top.
• 8 bake for 25-30 minutes, until a pick comes out clean.
• 9 allow the muffins to cool 10 minutes while you make the glaze.
• 10 whisk together the juice with the powdered sugar.
• 11 the glaze will come together in a thick paste and then loosen as the citrus breaks down the sugar.
• 12 the glaze will be the consistency of evaporated milk.
• 13 remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the top is evenly coated or spoon 1 tablespoon glaze on top and spread evenly.