Bakery Style Lemon Crumb Muffins Food

LEMON CRUMB MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

SCARLET'S LEMON CRUMB MUFFINS

Steps:

• To make muffins: Sift flour, baking soda and salt together.
• Grate the rind of 5 lemons; set the juice aside.
• Whisk eggs; add sour cream, melted butter, and lemon juice; whisk until smooth.
• Fold in the lemon rind.
• Fold flour mixture and sugar into the egg mixture.
• Blend well.
• To make streusel:.
• Sift sugar and flour together.
• Add softened butter, work into dry ingredients until smooth; set aside.
• To make glaze: Stir sugar and lemon juice together until all the sugar is dissolved.
• Spray muffin tins.
• Fill with lemon muffin batter.
• Top each muffin with streusel.
• Bake at 350 degrees Fahrenheit for 18-20 minutes.
• Poke muffins with a toothpick to make sure they are done.
• Drizzle top with lemon glaze.
• Remove from muffin tin and store in airtight container.
• Note: Batter can be kept in fridge for up to 1 week.

LEMON CRUMB MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
• In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

LEMON CRUMB MUFFINS

Steps:

• Preheat oven to 350 degrees.
• To make the batter, sift all the dry ingredients together.
• Grate the rind of 5 lemons, set the lemons aside.
• Whisk eggs and add sour cream, butter, lemon juice; whisk until smooth.
• Fold in the lemon rind.
• Fold all dry ingredients into the egg mixture. Blend well.
• Spray muffin tins and fill with batter.
• To make the streusel, sift sugar and flour together. Add butter. Work into dry ingredients until crumbly. Yield is 2 1/2 cups.
• Top each muffin with 1 Tablespoon of streusel and bake for 18-20 minutes.
• Meanwhile make the lemon glaze by stirring together the sugar and juice until all of the sugar is dissolved.
• When the muffins come out of the oven, immediately poke each several times with a toothpick. Drizzle the top of each muffin with a scant 1/2 teaspoons of the lemon glaze.
• ***Batter can be kept up to 1 week in the refrigerator.