Muffins:

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (1 1/2 sticks) butter
3/4 cup sugar
1 tsp. vanilla
zest from 1 lemon
2 tbsp. lemon juice
6 oz. lemon yogurt
1/4 cup half & half
2 whole eggs

Preheat oven to 375°F and line muffin tins with paper cups (recipe makes 12 muffins).

Mix together flour, baking soda, baking powder, and salt in small bowl and set aside.

Cream butter and sugar together until light, scraping sides once or twice. Adding in one at a time, beat in vanilla, eggs, lemon zest, and lemon juice until fully blended, scraping sides of bowl often.

Add 1/3 of the dry ingredients and mix. Add yogurt and half and half and mix. Add the remaining dry ingredients slowly, pausing often to scrape sides. Spoon into muffin cups.

Bake 20-23 minutes. Let cool for 5 minutes in tins, and then place on rack to cool completely.

GLAZE:

1 1/2 cups confectioners' sugar
1/4 cup (1/2 stick) butter
juice from large lemon

Melt butter, and mix in confectioners' sugar and lemon juice until smooth. Put glaze into Ziploc bag, and snip a tiny hole in one corner. Drizzle over muffin tops. (Make sure you have parchment paper or something beneath the racks to catch the drips). Let set.

Add second coating after first coat sets if desired.

Submitted by: KH