I stole this recipe for Lemon Crumb Muffins with Lemon Glaze from bakedbyrachel.com. These delicious and light muffins are perfect for a Spring brunch. Lemon juice and lemon zest are added to muffin batter before scooping batter into muffin tins. Then the muffins are topped with a crumb topping made with butter, flour, granulated sugar and brown sugar. Next the muffins are baked. While the muffins cool a glaze is made with powdered sugar and lemon juice. Then the glaze is drizzled over the cooled muffins before serving. Don’t worry the only secret ingredients in these muffins are lemon juice and lemon zest.
The ingredients for this recipe are: ½ cup butter, 1 + ¾ cup flour, ½ cup + 2 tbsp granulated sugar, 2 tbsp brown sugar, 1 large egg, ½ tsp vanilla extract, Zest of 1 lemon, 3 tbsp lemon juice, ¼ tsp salt, 1 ½ tsp baking powder, ½ cup sour cream and 6 tbsp powdered sugar
Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate bowl, melt butter.
Slowly add dry ingredients to the melted butter. Use a fork to blend together until only small pieces remain.
In a large bowl, cream together butter and granulated sugar until light and fluffy. Add the egg, mixing until fully combined.
Next add the vanilla, lemon zest and lemon juice.
Continue mixing. Scrape bowl as needed. Then add salt, baking powder and flour, mixing until fully combined.
Finally, add sour cream, mixing until no streaks remain.
Use a large cookie scoop to divide batter between prepared baking cups.
Generously coat each portion of batter with the prepared crumb topping.
Bake at 350 F for 18 to 20 minutes. Cool in pan for 5 to 10 minutes or until easy to handle. Transfer to a wire rack to cool completely.
When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon or whisk to drizzle glaze over cooled muffins.
If you liked this recipe for Lemon Crumb Muffins with Lemon Glaze you can also try Nutella Cruffins, Donut Muffins, French Toast Muffins or Starbuck’s Lemon Pound Cake.
Lemon Crumb Muffins with Lemon Glaze
Ingredients
Crumb Topping
- ¼ cup butter melted
- ¾ cup flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
Batter
- ¼ cup butter softened
- ½ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- ¼ tsp salt
- 1 ½ tsp baking powder
- 1 cup flour
- ½ cup sour cream
Glaze
- 6 tbsp powdered sugar
- 1 tbsp lemon juice
Instructions
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Preheat oven to 350 F. Line a muffin pan with 7 paper liners.
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Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate bowl, melt butter. Slowly add dry ingredients to the melted butter. Use a fork to blend together until only small pieces remain. Transfer to a small rimmed baking sheet or large plate. Set aside.
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In a large bowl, cream together butter and granulated sugar until light and fluffy. Add the egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups.
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Generously coat each portion of batter with the prepared crumb topping.
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Bake for 18 to 20 minutes. Cool in pan for 5 to 10 minutes or until easy to handle. Transfer to a wire rack to cool completely.
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When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon or whisk to drizzle glaze over cooled muffins.
Recipe Notes
Store in an airtight container for up to several days.