• In a mixing bowl combine the flour, granulated sugar, baking powder, baking soda and salt.  Stir with a spoon to combine and set aside.
  3 ½ cups (420g) all-purpose flour, 1 ¾ cups (350g) granulated sugar, 4 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt
• In a larger mixing bowl combine the eggs, buttermilk, melted & cooled butter, lemon zest and lemon juice. Stir to combine with a spatula for 30 seconds. 
  2 large eggs, 1 cup (240ml) buttermilk, 1/2 cup (113g) unsalted butter, zest of 2 lemons, 1/4 cup (60ml) fresh lemon juice
• Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!
• Cover the bowl with a towel and allow the batter to rest for 30 minutes in the fridge. I cannot guarantee the same results if the batter doesn’t rest for 30 minutes in the fridge. During this time, preheat the oven to 425ºF.
• For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
• Fill the liners super duper full with batter. My muffins probably had about 8-10 heaping tablespoons of batter in each muffin liner. Use a butter knife to smooth the tops of the muffins if lumpy. Sprinkle with sanding sugar.
• While one pan is baking, be sure to refrigerate the other pan if it has batter in it. Or refrigerate the remaining batter if still in the bowl.  Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Lemon Glaze

• Mix the powdered sugar and lemon juice together with a spoon. You may possibly need more lemon juice, it just depends on how thin or thick you like your glaze. You can dip the tops of the muffins into the glaze or use a spoon to spread the glaze over them. 
  1 cup (113g) powdered sugar, 1 Tbsp lemon juice