In a 2 cup or larger liquid measuring cup, set the milk and lemon juice aside to curdle the milk.
Mix the wet ingredients all together in a large bowl
Pour into the liquid mix, and stir to mix thoroughly. Let batter rest a couple of minutes to thicken.
Pour batter into prepared muffin tins, about 2/3 of the way up or slightly more. Bake for 18-20 minutes until tops are just set.
Meanwhile, mix the glaze ingredients. I like to do this in my Twister Jar so I avoid lumps, otherwise, be sure to sift your powdered sugar for lumps.
Cool for 5-10 minutes before removing to cool the rest of the way.
Top with the optional glaze if desired! I actually store the glaze separately and frost on demand!
Recipe via tessadomesticdiva.com