Mini Sparkling Lemonade Muffins

These small lemon muffins use sparkling water for a light batter and a simple yogurt glaze for a bright finish. Their flavor is gently tart rather than intensely sweet, making them useful for brunch, lunch boxes, or an afternoon snack.

Details

• Yield: 24 mini muffins
• Prep: 15 minutes
• Bake: 10 to 13 minutes
• Oven: 350°F/175°C

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2/3 cup granulated sugar
• 1 tablespoon finely grated lemon zest
• 1 large egg, at room temperature
• 1/3 cup plain yogurt
• 1/4 cup neutral oil
• 1/3 cup plain sparkling water
• 2 tablespoons fresh lemon juice

For the glaze, use 1/2 cup confectioners’ sugar, 1 tablespoon plain yogurt, and 1 to 2 teaspoons lemon juice.

Equipment

Gather a 24-cup mini muffin pan, paper liners or baking spray, two bowls, whisk, flexible spatula, fine grater, small scoop, cooling rack, and instant-read thermometer.

Method

1. Heat the oven to 350°F/175°C. Line or lightly grease all 24 wells.
2. Whisk flour, baking powder, baking soda, and salt. In a second bowl, rub the sugar and zest together until fragrant. Whisk in the egg, yogurt, and oil until smooth.
3. Stir sparkling water and lemon juice into the wet mixture. Fold in the dry ingredients just until no flour pockets remain. Do not beat out all the bubbles.
4. Divide the batter evenly, filling each well about three-quarters full. Bake 10 to 13 minutes, rotating once, until the tops spring back and a center muffin reaches about 200°F/93°C.
5. Cool in the pan five minutes, then transfer to a rack. Whisk the glaze ingredients until thick but drizzleable and spoon over completely cooled muffins.

Cues and troubleshooting

The batter should be soft and scoopable. If it stands long before baking, the muffins may rise less because the sparkling water loses carbonation. Tough muffins usually indicate overmixing. If the tops brown before the centers set, confirm the oven temperature and move the pan to a lower rack. Glaze that disappears into the surface was applied while the muffins were warm; let them cool fully.

Substitutions

Lime zest and juice can replace lemon. Club soda works in place of plain sparkling water. Sour cream may replace yogurt in the batter, thinned with one teaspoon water if very stiff. For full-size muffins, divide among 10 lined wells and begin checking after 17 minutes.

Storage and safety

Keep unglazed muffins airtight at room temperature for two days or refrigerate glazed muffins for four days. Freeze unglazed muffins for up to two months and thaw before glazing. Refrigerate promptly if the room is very warm. Do not taste raw batter because flour and egg require cooking, and cool the muffins before sealing to prevent condensation.