Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Crumb Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

  • Author: Sara
  • Total Time: 37 minutes
  • Yield: 12 muffins

Description

These Lemon Crumb Muffins are a delightful treat featuring a tender lemon-infused batter topped with a buttery, crumbly streusel and finished with a bright lemon glaze. Perfect for breakfast or an afternoon snack, these muffins deliver a refreshing citrus flavor balanced by a sweet crumb topping and a smooth glaze.

Ingredients

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

Lemon Muffins

  • 2 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 teaspoons lemon zest
  • 1 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

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 1/2 teaspoon lemon extract
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons whole milk, more if needed to achieve desired consistency

Instructions

  1. Prepare the Crumb Topping: In a large bowl, combine granulated sugar, flour, and chilled butter. Use two forks or a pastry cutter to mix until the mixture becomes crumbly and resembles coarse meal with pea-sized crumbs. Refrigerate or freeze until ready to use.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.
  3. Sift Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt; set aside.
  4. Cream Wet Ingredients: Using an electric or stand mixer fitted with a paddle attachment, beat the room temperature butter, granulated sugar, lemon zest, vanilla extract, and lemon extract on medium speed until light and fluffy, about 3 minutes.
  5. Add Eggs: Beat in the whole egg and egg yolks until thoroughly combined.
  6. Combine Batter: Reduce mixer speed to low. Alternately add the sifted flour mixture and milk, starting and ending with flour. Fold in fresh lemon juice carefully to avoid overmixing.
  7. Fill Muffin Tins: Evenly divide the batter into the prepared muffin tin cups.
  8. Add Crumb Topping: Spoon about 2 tablespoons of the chilled crumb topping onto each muffin cup.
  9. Bake Muffins: Bake for 20 to 22 minutes until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Prepare Lemon Glaze: In a small bowl, whisk together confectioners’ sugar, lemon extract, lemon juice, and milk until smooth. Adjust milk quantity to achieve desired glaze consistency.
  11. Glaze Muffins: Drizzle the lemon glaze over the cooled muffins just before serving.

Notes

  • For the best crumb texture, ensure the butter used in the topping is cold and the butter in the batter is at room temperature.
  • Do not overmix the batter after adding the flour and milk to avoid tough muffins.
  • Use fresh lemon juice and zest for the most vibrant flavor.
  • If the glaze is too thick, add additional milk teaspoon by teaspoon until desired consistency is reached.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-crumb-muffins-recipe/