Yields: 12 muffins
Prep time: 20 minutes
Cook time: 20-25 minutes
Ingredients:
For the muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
- 4 tablespoons (1/4 stick) unsalted butter, cold and cut into small cubes
Equipment:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Muffin tin
- Paper liners
- Cooling rack
Instructions:
- Preheat and prep: Preheat your oven to 400 °F (200 °C). Grease a 12-cup muffin tin or line it with paper liners.
- Make the crumb topping: In a medium bowl, mix the flour, sugar, and cinnamon (if using). Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter, two forks, or your fingers until the mixture forms coarse crumbs. Set aside.
- Dry Ingredients: In the large mixing bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Wet Ingredients: In a separate bowl, beat together the melted butter and sugar until lightened. Add the eggs one at a time, beating well after each addition. Stir in the milk, lemon juice, and vanilla extract.
- Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined (don’t overmix).
- Fill and top: Fill the muffin cups about 2/3 of the way full. Sprinkle generously with the crumb topping.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool and enjoy: Let the muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Optional Glaze:
- 1/2 cup powdered sugar
- 1 – 2 tablespoons lemon juice
- Whisk together and drizzle over cooled muffins for an extra burst of lemon flavor.
Tips:
- Fresh lemon: Using fresh lemon zest and juice provides the best, most vibrant flavor.
- Room temperature: For best results, use ingredients that are at room temperature.
- Don’t overmix: Overmixing the batter will lead to dense, tough muffins.
- Filling the tins: Fill the pan only 2/3 full to give them room to rise.
- Storage: Store leftover muffins in an airtight container at room temperature for 2-3 days, or freeze for longer storage.
Enjoy your zesty and delicious lemon crumb muffins!
