Lemon Crumb Muffins
The lemon and breadcrumb muffins are full of flavor, tender and soft on the inside and crunchy and sweet on the outside thanks to the streusel filling.
Ingredients
For the Crumb Topping:
- 3/4 cup all-purpose flour (not packed)
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, chilled and cut into tiny pieces
For the Lemon Muffins:
- 3/4 teaspoon salt
- 2 teaspoons lemon zest
- 3 teaspoons baking powder
- 1 and 1/4 cups granulated sugar
- 3/4 cup whole milk
- 1/2 teaspoon lemon extract
- 1/3 cup fresh lemon juice
- 1 and 1/2 teaspoons pure vanilla extract
- 2 and 3/4 cups all-purpose flour
- 6 tablespoons unsalted butter, at room temperature
- 1 large egg plus 2 large egg yolks
For the Lemon Glaze:
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon extract
- 1 cup of confectioners' sugar
- 2 teaspoons whole milk, more if needed to achieve desired consistency
Instructions
For the breadcrumbs:
In a large bowl, combine the granulated sugar, flour and butter; using two forks or a cookie cutter, mix the ingredients until the mixture is very crumbly and looks like a coarse meal. The crumbs should be the size of a pea. Place the mixture in the fridge or freezer until needed.
For lemon muffins:
First, preheat your oven to 400 degrees (F). Line a 12-cup muffin pan with paper cups; put aside.
Then, in a large bowl, sift together the flour, baking powder and salt; put aside.
In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle, mix the butter, sugar, lemon zest, vanilla extract and extract of lemon; beat at medium speed until light and fluffy; about 3 minutes.
Add the egg and egg yolks and continue beating until they are well combined. Reduce the mixer speed to low; alternate by adding the flour and milk mixture, starting and ending with the flour. Stir in lemon juice, stirring just until combined. Make sure you don't mix too much here.
Divide batter evenly among prepared muffin tins. Top each muffin pan with 2 tablespoons of breadcrumbs.
Bake for 20 to 22 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean, or with just a few moist crumbs attached. Cool the muffins in the pan for 10 minutes before transferring them to a cooling rack.
For the lemon frosting:
In a small bowl, combine the confectioners' sugar, lemon extract, lemon juice and milk; whisk until smooth, adding more milk as needed to achieve the desired consistency. Drizzle muffins just before serving. Happy Cooking Time.
