Side Pannel
Lemon Crumb Muffins
Lemon Crumb Muffins
- Recipe Submitted by maryjosh on 04/19/2018
Ingredients List
- 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:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 1 and 1/4 cups granulated sugar
- 2 teaspoons lemon zest
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon lemon extract
- 1 large egg plus 2 large egg yolks
- 3/4 cup whole milk
- 1/3 cup fresh lemon juice
- For the Lemon Glaze:
- 1 cup of confectioners' sugar
- 1/2 teaspoon lemon extract
- 2 tablespoons fresh lemon juice
- 2 teaspoons whole milk, more if needed to achieve desired consistency
Directions
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.
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.
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