Lemon Crumble Muffins

I came across this recipe on Facebook. It showed up in my daily news feed from CrazyforCrust, and I save her recipes in my “To-Bake-One-Day List” on a daily basis because they always look so incredible. I was craving something tart and sweet for breakfast this past weekend and I had a few lemons in my fridge to use up so I gave this recipe a go. My favourite part is the crumble topping and lemon glaze. These are very moist and filling muffins and I’m definitely going to bake them again. For the record, I didn’t edit the ingredients except to bake only half a batch. This batch made 14 muffins.

Lemon Crumble Muffin

Lemon Crumble Muffin

Ingredients:

Topping:

  • 1/2 cup plus 2 tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 1/8 tsp salt
  • 1/4 cup unsalted butter

Muffins:

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 tbsp lemon zest ( I needed 2 medium lemons to get enough zest)
  • 1 tbsp freshly squeezed lemon juice
  • 1 cup sour cream (full fat if possible)
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Glaze (optional) but seriously you need to make it..

    • 3/4 cup powdered sugar
    • 2 tbsp fresh lemon juice

Directions:

  1. Preheat oven to 375°F. Line muffin or cupcake tins with baking cups.
  2. Make the topping in a small bowl by stirring together all 4 ingredients with a fork. Mixture should be crumbly. Set aside.
  3. In a large mixing bowl, combine eggs and sugar with an electric mixer. Add the oil, lemon zest, sour cream and vanilla extract and mix until combined. Be sure to scrape down the sides of the bowl as you go.
  4. Add the dry ingredients; flour, baking soda and salt and stir only until combined.
  5. Scoop the batter into baking pans and fill only 3/4 full.
  6. Evenly distribute the crumble mixture onto the muffins and pop the tray into the oven for 18-20 minutes, until a toothpick comes out clean. These will not get “brown” unless you over-bake them, they should remain a light yellow colour.
  7. Remove them carefully from the hot pan so they stop baking and allow to cool on a wire rack.
  8. Prepare the glaze by whisking the icing sugar with the lemon juice and drizzle it over the muffins.
  9. Muffins should be kept in an airtight container for up to 3 days. I would usually freeze them but with this half batch there wasn’t any left to freeze.  😉

Fresh out of the oven, before adding the lemon drizzle icing…

Enjoy!

~ Crystal

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