Lemon Muffins

Preheat the oven to 375 F. Prepare muffin pan(s) by spraying with non-stick cooking spray (recipe makes 18 muffins). Set aside.

In the bowl of a standing mixer, whip together the sugar and eggs until fluffy.

Add the oil and the melted butter and whip to combine.

Add the lemon zest and juice and mix until well combined (scrape the sides of the bowl down as you go).

In a separate bowl, mix together all of the dry ingredients. Add the buttermilk. Pour the wet ingredients on top of the dry ingredients and gently fold together until just combined.

Scoop into the muffin pans. Bake for about 13 minutes or until the tops are just golden and the inside is baked through.

While the muffins are baking, make the glaze. Gently whisk together all of the glaze ingredients in a small bowl.

When the muffins are done, remove from oven and allow them to cool slightly. When the muffins are cool enough to remove them from the baking pan, transfer them to a cooling rack positioned over a sheet pan.

Drizzle them generously with the lemon glaze. Enjoy!