Lemon Crumb Mini Muffins
Tender cake like muffins with lot of lemon flavor, crumb topping and lemon glaze
Ingredients
For the batter:
- 3 cups AP flour
- 2 cups sugar
- 1/4 + 1/8 tsp baking soda
- 1/2 tsp salt
- 4 eggs room temp
- 1 cup sour cream room temp 240g
- 1 cup melted butter
- 1 tbsp lemon zest or 3 tbsp if not using true lemon
- 4 packets true lemon
- 2 tbsp lemon juice
Topping:
- 3 tbsp butter cold and cut into small pieces
- 1/2 cup sugar
- 1/2 cup flour
Glaze:
- 1 cup powdered sugar
- 8 packets true lemon
- enough water or lemon juice to make a medium consistency glaze that you can drizzle over if using true lemon you can use water
- 1/2 tsp vanilla
Instructions
For the topping:
- Whisk the flour/sugar until combined. Work in the cold butter with your fingers until you have coarse sand texture. Set aside.
For the muffins:
- Heat oven to 350 and grease and flour your muffin pan, or use bakers joy or muffin liners.
- In a large bowl whisk together the flour, sugar, baking soda and salt well.
- In another bowl, whisk together the eggs, sour cream, butter, lemon zest, juice and true lemon.
- Mix the dry ingredients into the wet until just combined. Fill muffin wells about 3/4 full. Cover each with a little crumb topping and bake about 12 minutes for mini muffins, rotating pan half way through. They are done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. Allow to cool for 10 minutes then remove from the pan to a rack to glaze.
For the glaze:
- Combine the glaze ingredients in a bowl. Drizzle over the muffins. These muffins freeze really well, just return to room temp or warm slightly before eating.
Tried this recipe?Let us know how it was!