Glazed Lemon Crumb Muffins Food

GLAZED LEMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Set aside.
• In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.
• Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes.
• Grease or paper line muffin cups and fill the cups 3/4 full.
• In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
• Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
• Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.

GLAZED LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease (or line with muffin papers) a 12-cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking soda and salt.
• In a large bowl, whisk the buttermilk, oil, lemon juice, lemon extract, sugar and eggs until just combined (do not over beat). Using a wooden spoon, fold in the flour mixture in a few swift strokes to form a smooth batter.
• Divide the batter into the 12 muffin tins.
• Bake for 20 minutes or until the muffins are lightly golden around the edges and a wooden pick inserted in the center of a muffin comes out clean.
• While the muffins are baking, prepare the lemon glaze by stirring the sugar into the lemon juice until all the sugar crystals are completely dissolved; stir in the lemon zest.
• Remove the muffins from the oven and let cool on a wire rack for 5 minutes. Remove them from the muffin pan and brush them generously with the lemon glaze. Allow them to sit at room temperature to cool completely and soak the lemon glaze.
• Makes 12 muffins.

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.

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.

GLAZED LEMON-CRUMB MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
• In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
• Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
• In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.

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.

GLAZED LEMON MUFFINS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in the sour cream, lemon juice and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to wire racks. , Combine glaze ingredients; drizzle over muffins. Serve warm.