Archive for ‘Muffins’

June 8, 2015

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



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


  • 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


  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…


~ Crystal

March 15, 2014

Chocolate Chip Banana Muffins

banana choc chip muffinsIngredients:

  • 1/2 cup butter or margarine, softened
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon sour cream
  • 3 ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chunks.   *Don’t use ‘mini’ chips, or milk chocolate chips.


  1. Preheat oven to 350 degrees F (175 degrees C). Place 18 muffin liners in cupcake/muffin tins.
  2. In a mixing bowl, cream together the butter and both sugars until combined.
  3. Add the egg, sour cream and mashed bananas, mix until combined, be sure to scrape down sides of the bowl.
  4. Add the flour, baking soda, baking powder and salt, mix until combined.
  5.  Stir in the chocolate chips.
  6. Scoop into the prepared muffin tins. You should get approx 18-19 muffins from this batch.
  7. Bake for 20-22 minutes, until a toothpick inserted into the center of the muffin comes out clean.
  8.  Cool on a wire rack. Store in sealed container for 3-5 days. These freeze well too!



September 1, 2012

Spice Crumble Muffins

My favourite thing about these muffins is the topping, it’s similiar to what you would see on top of a coffee cake. With Fall on it’s way, I was in the mood to bake something with a little spice to it. I thought about adding a pumpking flavour, or adding in some chopped walnuts to the topping, but in the end I kept it simple. I like to freeze these in an airtight container and take them out individually on a morning when I need a quick bite to eat.

Topping Ingredients:

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup melted butter or margarine

Muffin Ingredients:

  • 1 1/2  cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4  tsp ground nutmeg
  • 1/4 tsp allspice
  • 2 tsp baking powder
  • 1/2  tsp baking soda
  • 1/4  tsp salt
  • 1/2  cup sour cream
  • 1/2 cup apple sauce (sweetened or unsweetened)
  • 3 large eggs
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 F.  Line cupcake tins with 20 liners.
  2. Crumble Topping – In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter and combine with a fork until crumbly. Set aside.
  3. Muffin Batter –  In a large bowl, sift the flour, sugar, nutmeg, cinnamon, allspice, baking powder, baking soda, and salt – whisk it all together.
  4. In a separate bowl, whisk together the sour cream, applesauce, eggs and vanilla until well blended. Add wet ingredient to the dry ingredients and stir until there’s no lumps – but don’t over-mix it.
  5. Fill muffin cups evenly, but no more than 3/4 full or they will spill over when baking.  (When I bake these, I get exactly 20 muffins.)
  6. Now you can sprinkle the crumble topping over each batter until they’re completely covered.
  7. Bake for 18-20 minutes or until the tops are light brown and a toothpick inserted in the middle comes out clean.
  8. I use a large spoon to carefully scoop them out and place on a wire rack to cool.
    If you leave them in the hot pans, they’ll continue baking and become too firm.

Serves 20 muffins



February 13, 2011

Coconut Streusel Muffins


  • 1 3/4 cups all-purpose flour                                        
  • 2 tsp baking powder                                       
  • 1/4 tsp salt                                                            
  • 3/4 cup butter, unsalted & softened               
  • 1 cup granulated sugar                                                                        
  • 1 tsp vanilla extract                                           
  • 1 tsp coconut extract                                        
  • 2 eggs, room temperature
  • 2 tbsp milk, or whipping cream if you have it                                    
  • 1/2 cup vanilla yogurt, I used Source brand
  • 1/2 cup coconut, sweetened & desiccated

Streusel Topping:

  • 1/4 cup butter, diced
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup shredded coconut


  1. Preheat the oven to 350°F.  Prepare your pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a mixing bowl, beat together the butter, sugar and vanilla until creamy.
  4. Add the milk and the eggs one at a time, beating well after each one is added. Be sure to scrape down the sides of the bowl with a spatula to ensure it’s evenly incorporated.
  5. Alternately add the flour and yogurt to the batter, mixing well between each addition. Blend until smooth.
  6. Add the coconut and mix just until blended.
  7. Use an icecream scoop to fill the cupcake liners about 2/3 full.
  8. In a small bowl, using a pastry cutter or a fork, combine the butter, brown sugar, flour and coconut together until crumbly.
  9. Sprinkle over the tops of the muffins.
  10. Bake at 350°F for 18-22 minutes, or until a toothpick inserted comes out clean. *Don’t overbake them or they will become dry.

Makes: approx 16 muffins



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