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5 from 1 vote

Lemon Mini Muffins with M&M's® Easter Sundae

Servings: 96 mini muffins
Author: Jennifer Locklin

Ingredients

  • 2 sticks salted butter softened
  • 2 cups white sugar
  • 4 eggs
  • 1/3 cup freshly grated lemon zest
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup fresh lemon juice
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla

  • Lemon Cream Cheese Icing
  • 2 8 oz pkgs cream cheese, softened
  • 1 stick salted butter softened
  • 3 to 4 cups powdered sugar to taste
  • 1 tablespoon freshly grated lemon zest
  • 4 tablespoons fresh lemon juice
  • 1/2 teaspoon salt

Instructions

  • For the muffins:
  • Cream together the softened butter and sugar until fluffy, about 5 minutes.
  • Add eggs one at a time, beating between additions.
  • In a separate bowl, combine flour, baking powder, baking soda and salt. Whisk to thoroughly combine; set aside.
  • In a 4-cup measuring cup, combine lemon juice, butter milk and vanilla; set aside.
  • Add the flour mixture and buttermilk mixture alternately to the creamed butter, beating to combine between additions. Begin and end with flour.
  • Whisk in lemon zest by hand.
  • Scoop batter into mini muffin tins that have been lined with mini muffin paper liners.
  • Bake at 350 degrees for about 15 minutes.
  • Cool completely before icing.
  • For the Icing:
  • Combine all ingredients into the bowl of a mixer and beat until smooth and fluffy.
  • Adjust powdered sugar for consistency and taste.
  • Use immediately or cover and refrigerate until ready to use.
  • Ice cooled muffins.