#MuffinMonday ~ Lemon Crumb Muffins

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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!

Lemon Crumb Muffins from Baking A Moment

Ingredients

Muffins 
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 eggs
2 tablespoons lemon juice
1 teaspoon lemon extract

Topping 
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)

Directions

1. Preheat oven to 425 degrees.
2. Combine dry ingredients in the bowl of a stand mixer: flour, sugar, baking powder, salt, lemon zest. Blend gently to combine.
3. 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.
4. 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).
5. 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.
6. 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.
7. Distribute topping over the muffins (it makes a lot of topping, pile it high)!
8. 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.
9. 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.