Lemon Crumb Muffins
User Reviews
4.9
42 reviews
Excellent
Lemon Crumb Muffins
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Supremely moist Lemon Crumb Muffins topped with Sweet Lemon Glaze!
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Ingredients
For the Crumb Topping:
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour not packed
- 6 tablespoons unsalted butter chilled and cut into tiny pieces
For the Lemon Muffins:
- 2 all-purpose flour 3/4 cups
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter at room temperature
- 1 granulated sugar 1/4 cup
- 2 teaspoons lemon zest
- 1 vanilla extract pure, 1/2 teaspoon
- 1/2 teaspoon lemon extract
- 1 egg large, plus 2 large egg yolks
- 3/4 cup milk whole
- 1/3 cup lemon juice fresh
For the Lemon Glaze:
- 1 cup confectioners' sugar
- 1/2 teaspoon lemon extract
- 2 tablespoons lemon juice fresh
- 2 teaspoons whole milk more if needed to achieve desired consistency
Instructions
For the Crumb Topping:
- In a large bowl combine the granulated sugar, flour, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
For the Lemon Muffins:
- Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
- In a large bowl, sift together the flour, baking powder, and salt; set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, lemon zest, vanilla extract, and lemon extract; beat on medium speed until light and fluffy; about 3 minutes.
- Add in the egg and egg yolks and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Fold in the lemon juice, stirring just until combined. Be sure not to over mix here.
- Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
For the Lemon Glaze:
- In a small bowl combine the confectioners' sugar, lemon extract, lemon juice, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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