LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
BAKERY STYLE LEMON CRUMB MUFFINS
Make and share this Bakery Style Lemon Crumb Muffins recipe from Food.com.
Provided by JamesDeansGirl
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- FOR THE MUFFINS: Grease or line 24 regular-size muffin cups with paper wrappers.
- Place the pastry flour, sugar, baking powder, salt, lemon zest, and lemon extract in a large bowl; stir together well.
- Add the eggs and melted butter; blend just until combined, making sure to scrape down the sides of the bowl so that all ingredients are mixed.
- Using an electric mixer on low speed, slowly blend in the milk; mix for about 5 minutes.
- Use an ice-cream scoop to measure out the batter into the prepared muffin tins.
- MAKE THE CRUMBS: Using your hands, blend together all crumb ingredients until crumbly; sprinkle on top of each muffin.
- Bake at 400*F for about 20 minutes, until the tops spring back and a toothpick tests done.
- Cool 10 minutes in pans before removing; cool slightly.
- Dust with powdered sugar, if desired, and serve warm or cool.
Nutrition Facts : Calories 285.3, Fat 14.8, SaturatedFat 9.1, Cholesterol 56.1, Sodium 322, Carbohydrate 35.1, Fiber 0.6, Sugar 14.7, Protein 3.6
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