Scrumptious 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.

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.

LEMON CRUMB MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
• Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
• Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
• Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.

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.

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.