Lemon Muffin 2

If you don't have a muffin tin, place the paper cases close together on a baking sheet to keep them stable.

Only grate the yellow part of the peel; the white pith underneath can make the flavor bitter.

Let the buttermilk and egg come briefly to room temperature so the batter blends more evenly.

Don't overmix, otherwise the muffins will turn out dense instead of light and airy.

An ice cream scoop or two spoons makes portioning neat and even.

Avoid opening the oven during the first 15 minutes so the muffins can rise properly.

This helps them set and makes them less likely to break when you remove them.

On the rack the steam can escape, which prevents the bottoms from becoming soggy.

For a thicker glaze use less lemon juice; for a thinner glaze add more lemon juice drop by drop.