Lemon Crumb Muffins with Lemon Glaze

By efriend

Ingredients

• CRUMB TOPPING
• 1 cup unsalted butter, melted
• 3 cup all purpose flour
• 8 Tb light brown sugar
• BATTER
• 1 cup unsalted butter, softens
• 2 cup granulated sugar
• 4 large egg
• 2 tsp vanilla extract
• zest of 4 lemons
• 8 Tb lemon juice, freshly squeezed
• 1 tsp salt
• 6 tsp baking powder
• 4 cup all purpose flour
• 2 cup sour cream
• GLAZE
• 24 Tb powder sugar
• 4 Tb lemon juice

Details

Adapted from bakedbyrachel.com

Preparation

Step 1

1-Preheat oen to 350*F. Line two 12 cup muffin tins and one 6 cup muffin tin and line with 28 muffin wrappers

2-Prepare crumb topping: In a med bowl, whisk dry ingredients. In a separate med bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate . Set aside

3-In a large bowl or stand mixer. cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add sal, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to dive batter between prepare baking cups.

4-Generously coat each portion of batter with prepared crumb topping.

5-Bake for 18-20 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to wire rack to cool completely.

6- 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

7-Store in an airtight container for up to several days