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16 The warm muffins will absorb the maximum amount of the lemony glaze.
STORE Best served warm, but will keep in an airtight container for 2 days.11 Bake for 15–20 minutes, until a skewer
inserted in the center comes out clean.12 Let the muffins cool slightly, then transfer
them to a wire rack.10 Place the muffin liners in the pan. Spoon in
the batter, filling to three-quarters full.
13 In a small bowl, stir the reserved sugar
with the lemon juice until the sugar dissolves.
14 While the muffins are warm, dip the crown
of each into the sugar and lemon mixture.
15 Set the muffins upright back on the wire
rack and brush with any remaining glaze.