#MuffinMonday ~ Lemon Crumb Muffins
See all the tasty muffins we're sharing today:
- Blueberry Banana Oat Breakfast Muffins from Karen's Kitchen Stories
- Lemon Crumb Muffins from Making Miracles
- Mandarin Orange Muffins from Palatable Pastime
- Rosemary Muffins from Passion Kneaded
- Rum Glazed Colada Muffins from Food Lust People Love
- Sweet Potato Muffins from A Day in the Life on the Farm
This was a delicious bakery style fluffy, crumby muffin but I unfortunately over baked mine by a few minutes (I forgot to reduce baking time by a few minutes not taking into account I made 16, not 12 muffins, as per the original recipes instructions).
I loved the texture of the muffin itself and the crumbly topping! This really calls for a tablespoon of poppyseeds in the mix as well - it almost looks like I threw some on top, but that was just my oven deciding to over singe the top of that buttery topping!
These are light and fresh, a tasty grab and go breakfast addition - though they're also very messy so keep a small plate or paper towel handy!
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 tablespoon fresh lemon zest (or 1/2 TBS dried lemon zest)
1/2 cup butter
1 cup sour cream
1/4 cup milk
2 tablespoons lemon juice
1 teaspoon lemon extract
6 tablespoons butter
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1 tablespoon lemon zest (or 1/2 TBS dried lemon zest)
- Preheat oven to 425 degrees.
- Combine dry ingredients in the bowl of a stand mixer: flour, sugar, baking powder, salt, lemon zest. Blend gently to combine.
- Melt butter in a medium bowl or large cup measurer. Blend in remaining wet ingredients to the butter: sour cream, milk, eggs, lemon juice, and lemon extract. Whisk to combine.
- Drizzle wet ingredients into the dry ingredients on low to medium speed just until combined, finish mixing with a spatula by hand (do not overmix batter).
- Distribute batter into a muffin tin lined with paper liner (fill 3/4 full). I needed 16 total muffins for my batter - if you have taller muffin cups you should be able to fit this into 12.
- Prepare the topping by melting the butter and adding all other ingredients to the butter in a medium bowl. Toss together until the flour has evenly been blended into the butter and you have a crumb consistency.
- Distribute topping over the muffins (it makes a lot of topping, pile it high)!
- If you have 12 muffins - place them in the preheated oven for 5 minutes, reduce temp to 350 and bake for 18-22 minutes more (check at 18 for doneness). If you have 16 muffins, bake at 425 for 5 minutes, then reduce temp to 350 and check for doneness at about 15 minutes to avoid overbaking. Use a toothpick inserted into the center of your largest muffin, if it comes out clean they are done.
- Allow to cool in the pan about 15-20 minutes before moving to a cooling rack. Will keep on the counter at room temp for about 3 days.