Savor the delightful burst of citrus with these Lemon Crumb Muffins, topped with a sweet lemon glaze. Perfect for a cozy breakfast or a teatime treat, these muffins are sure to brighten your day with their zesty, sweet flavor
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- For the muffins, mix together 2 cups of flour, baking powder, and salt in a bowl. In another bowl, cream the butter and sugar until light, then beat in the eggs, lemon zest, lemon juice, and vanilla. Gradually combine the dry ingredients with the wet, alternating with the milk. Divide this batter among the muffin cups.
- For the crumb topping, combine 1/2 cup flour, granulated sugar, brown sugar, melted butter, and cinnamon to form a crumbly mixture. Sprinkle this over the muffin batter.
- Bake the muffins for 20 minutes or until a toothpick comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle this over the cooled muffins.
