Glazed Lemon Streusel Muffins Food

LEMON STREUSEL MUFFINS

Steps:

• Preheat the oven to 400*.
• Grease or paper line medium sized muffin cups or mini- cups.
• In a small bowl, combine flour, baking powder, baking soda, sugar, and salt.
• Mix well.
• In a large bowl, combine yogurt, oil, lemon zest and the eggs.
• mix well.
• Add dry ingredients but stir only until it is moistened.
• Gently fold in the fruit.
• Fill prepared muffin tin three-fourths full with batter.
• Topping: Combine sugar,flour and butter and mix until crumbly.
• Sprinkle this over the batter.
• Bake for 12 to 13 min.
• for mini muffins and 20 min.
• for medium sized muffins.
• Cool for 5 min.
• then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c.
• popy seeds or 1 c.
• finely chopped pecans.

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.

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.

LEMON/RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.