Step 1

Prepare your muffin tin with muffin liners and pre-heat oven to 175C / 347F (no fan).

Step 2

In a large bowl, cream room temperature butter and sugar with an electric hand mixer for a few minutes until light and fluffy, then whip in the egg one by one slowly, then the vanilla extract and lemon zest.

Step 3

After, slowly pour in the oil while continuing to whip the mixture, then in the same way, slowly pour in the room temperature milk and keep whipping the batter.

Step 4

Sift in the dry ingredients (flour, baking powder, salt) then switch to a rubber spatula and fold the dry ingredients in. Do not overmix at this point.

Step 5

In a small bowl, mix vinegar with baking soda, it will be super bubbly. Immediately fold the vinegar mixture into the muffin batter just until combined.

Step 6

Pipe or spoon and muffin batter into the cavities of your muffin tin equally until about 3/4 of each.

Step 7

Bake the muffins for about 20-22 minutes or until a toothpick inserted comes out clean. Do not overbake the muffins as they can dry out.

Step 8

Let the muffins come to room temperature before glazing.

Step 9

To make the glaze, in a small bowl whisk together the powdered sugar and lemon juice.

Step 10

With the help of a teaspoon or ping bag drizzle the glaze over the muffins then decorate with lemon zest.

Step 11

Serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container.