My house smells so good! Lemon muffins have to be one of my favorite things to take out of the oven and then to eat! I have tried and experimented with several lemon muffin recipes. Some are too tart, too sweet, to dry. This recipe puts all others to shame. The secret sauce “topping” gives it that extra tang that I think several lemon muffin recipes are lacking. If you are feeling saucy, add some blueberries or cranberries. I just prefer the plain old lemon today. Yum!

Lemon Muffins

• 1 3/4 cups all-purpose flour
•  3/4 cup sugar
•  1 tablespoon lemon zest
•   1 teaspoon baking powder
•   1 teaspoon baking soda
•   1/4 teaspoon salt
•   1 egg
•   1 cup lemon yogurt
•   6 tablespoons butter or margarine, melted
•    1 tablespoon lemon juice

Topping

• 1/3 cup lemon juice
• 1/4 cup sugar
• 1 teaspoon lemon zest

Preheat oven to 400 degrees.

In a large bowl, combine the first six ingredients. In another bowl, using a wire whisk, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients until just moistened. Fill greased muffin cups two-thirds full. Bake for for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes. Leave muffins in pan. Using a toothpick, poke 6 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Yields 12 muffins