Breakfast & Brunchbluejeanchef
Lemon Streusel Muffins
These lemon streusel muffins are slightly sweeter than your regular muffin, but more dense than a cupcake. They are the perfect coffee break snack.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Pre-heat the oven to 425° F. Line the inside of a 12-cup muffin pan with muffin liners or grease well with butter or oil.
2
Make the streusel topping by combing the flour, sugar, and lemon zest in a small bowl. Add the melted butter and using a fork, stir into large crumbs. Chill the mixture in the fridge until ready to use.
3
Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk together to break up any lumps.
baking soda1 teaspoon
4
In a separate bowl and using an electric mixer, beat the butter on medium speed for a minute or two. Add the sugar to the bowl and cream the butter and sugar together for ⏱️ 5 minutes until it is fluffy and light in color. Scrape down the bowl with a rubber spatula one or two times as needed. Beat in the lemon zest, egg, egg yolks, lemon extract, and sour cream until everything is blended.
egg (plus 2 egg yolks, room temperature)1
5
Stir in the milk and lemon juice and then gradually add the dry ingredients to the wet and mix just until combined. Do not overmix.
6
Spoon the batter into the prepared muffin cups. Sprinkle the streusel topping evenly over the batter. Press the crumbs down slightly into the batter.
7
Bake at 425° F for ⏱️ 8 minutes. Then turn oven temperature down (do not open oven door at this point) to 350° F and bake for ⏱️ 12 minutes until a toothpick comes out clean.
8
Transfer the muffin pan to a cooling rack and let it cool for ⏱️ 3 minutes. Then, remove the muffins from the muffin pan and place muffins directly on the cooking rack to cool completely.
9
To make the glaze, combine the powdered sugar, lemon zest and 2 teaspoons lemon juice. Whisk until smooth. Add additional lemon juice or water as needed to make a drizzling consistency.
10
Drizzle some lemon glaze on the cooled muffins. Store for 2 to 3 days in an air-tight container.
Nutrition Facts
calories
333 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
26 g
sodium Content
202 mg
protein Content
4 g
trans Fat Content
0.5 g
cholesterol Content
50 mg
carbohydrate Content
48 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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