Description
Delicious and tangy Lemon Crumb Muffins that are perfect for a delightful breakfast or a sweet treat. These muffins are light, fluffy, and bursting with lemon flavor, topped with a buttery crumb topping and a zesty lemon glaze.
Ingredients
Scale
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 and 3/4 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
Instructions
- For the Crumb Topping: In a large bowl combine the granulated sugar, flour, and butter; using two forks or a pastry cutter, combine until crumbly. Place in fridge or freezer.
- For the Lemon Muffins: Preheat oven to 400°F. Line muffin tin. Sift flour, baking powder, and salt. In a bowl, beat butter, sugar, lemon zest, extracts. Add eggs. Mix in flour and milk. Fold in lemon juice. Divide batter, top with crumb mixture. Bake for 20-22 mins.
- For the Lemon Glaze: Whisk together sugar, lemon extract, lemon juice, and milk until smooth. Drizzle over cooled muffins.
Notes
- You can store these muffins in an airtight container at room temperature for up to 3 days.
- For a stronger lemon flavor, you can add more lemon zest to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg