Lemony Banana Crumb Muffins Food

LEMONY BANANA CRUMB MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.
• Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.
• Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.
• Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.
• Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.
• Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.
• Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.

LEMON BLUES MUFFINS WITH CRUMBLE TOPPING

Steps:

• For the muffins: Preheat the oven to 325 degrees F. Line a muffin tin with paper liners.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together until light and fluffy. Add the eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Add the lemon extract and mix to incorporate.
• In a small bowl, combine the flour, baking powder, salt, lemon zest and nutmeg and whisk for 30 seconds to evenly distribute the leavening. With the mixer running on low speed, add half of the flour mixture to the butter mixture, then add the buttermilk and follow with the remaining flour mixture, mixing until just incorporated. Using a large rubber spatula, gently give the batter a few quick strokes to make sure there are no pockets of flour remaining. Fold in the blueberries. Fill each muffin cavity three-quarters full.
• For the crumble: In a large bowl, combine the flour, butter, granulated sugar, brown sugar and salt using a wooden spoon or your fingers. Keep working the mixture until the butter is absorbed and the mixture starts to clump.
• Sprinkle about 1 tablespoon of the crumble on top of each muffin. Bake until the muffins just spring back when gently poked, 15 to 20 minutes.

KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS

Steps:

• For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
• For the muffins, in large bowl, combine dry ingredients. Set aside.
• In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
• Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
• Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

LEMON CRUMB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
• Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
• Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
• Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
• Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

BANANA CRUMB MUFFINS

Steps:

• In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

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.

BAKERY STYLE LEMON CRUMB MUFFINS

Steps:

• FOR THE MUFFINS: Grease or line 24 regular-size muffin cups with paper wrappers.
• Place the pastry flour, sugar, baking powder, salt, lemon zest, and lemon extract in a large bowl; stir together well.
• Add the eggs and melted butter; blend just until combined, making sure to scrape down the sides of the bowl so that all ingredients are mixed.
• Using an electric mixer on low speed, slowly blend in the milk; mix for about 5 minutes.
• Use an ice-cream scoop to measure out the batter into the prepared muffin tins.
• MAKE THE CRUMBS: Using your hands, blend together all crumb ingredients until crumbly; sprinkle on top of each muffin.
• Bake at 400*F for about 20 minutes, until the tops spring back and a toothpick tests done.
• Cool 10 minutes in pans before removing; cool slightly.
• Dust with powdered sugar, if desired, and serve warm or cool.