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“In 'Clinton Street Baking Company Cookbook'”
1hr 15mins
8 muffins

Ingredients Nutrition


  1. Preheat the oven to 350°; lightly grease muffin tins or use paper liners.
  2. In an electric mixer on medium-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla.
  3. Sift the remaining dry ingredients together into a bowl.
  4. Add the egg to the butter mixture and blend until combined.
  5. Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating withthe remaining yogurt and the remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.
  6. Mix in the citrus juices, zests, and extracts until combined.
  7. Spoon the batter into the muffin tins, filling them to the top.
  8. Bake for 25-30 minutes, until a pick comes out clean.
  9. Allow the muffins to cool 10 minutes while you make the glaze.
  10. Whisk together the juice with the powdered sugar.
  11. The glaze will come together in a thick paste and then loosen as the citrus breaks down the sugar.
  12. The glaze will be the consistency of evaporated milk.
  13. Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the top is evenly coated or spoon 1 tablespoon glaze on top and spread evenly.

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