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.
SCARLET'S LEMON CRUMB MUFFINS
So much work but oh so good. Just the right amount of lemon flavor and with the topping ... fantastic.
Provided by Hill Family
Categories Quick Breads
Time 1h20m
Yield 40-60 muffins
Number Of Ingredients 14
Steps:
- To make muffins: Sift flour, baking soda and salt together.
- Grate the rind of 5 lemons; set the juice aside.
- Whisk eggs; add sour cream, melted butter, and lemon juice; whisk until smooth.
- Fold in the lemon rind.
- Fold flour mixture and sugar into the egg mixture.
- Blend well.
- To make streusel:.
- Sift sugar and flour together.
- Add softened butter, work into dry ingredients until smooth; set aside.
- To make glaze: Stir sugar and lemon juice together until all the sugar is dissolved.
- Spray muffin tins.
- Fill with lemon muffin batter.
- Top each muffin with streusel.
- Bake at 350 degrees Fahrenheit for 18-20 minutes.
- Poke muffins with a toothpick to make sure they are done.
- Drizzle top with lemon glaze.
- Remove from muffin tin and store in airtight container.
- Note: Batter can be kept in fridge for up to 1 week.
Nutrition Facts : Calories 332.8, Fat 14.4, SaturatedFat 8.7, Cholesterol 75.8, Sodium 164.5, Carbohydrate 48.8, Fiber 1.1, Sugar 27.7, Protein 4
LEMON CRUMB MUFFINS
Lemony muffins complete with an oat streusel topping are perfect for breakfast or brunch.
Provided by thedailygourmet
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
- Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
- Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
- Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
- Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 24.7 g, Cholesterol 22.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 111.6 mg, Sugar 12 g
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
LEMON CRUMB MUFFINS
In my home town we have a beautiful Christmas Tree Farm that has a small cafe that overlooks the farm and a lake. It has breath-taking views and a breath-taking muffins and pies. This recipe was printed in a local paper in 1991 and continues to be a favorite! It is worth the effort!
Provided by Cook4_6
Categories Breakfast
Time 1h
Yield 24-30 muffins, 24-30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- To make the batter, sift all the dry ingredients together.
- Grate the rind of 5 lemons, set the lemons aside.
- Whisk eggs and add sour cream, butter, lemon juice; whisk until smooth.
- Fold in the lemon rind.
- Fold all dry ingredients into the egg mixture. Blend well.
- Spray muffin tins and fill with batter.
- To make the streusel, sift sugar and flour together. Add butter. Work into dry ingredients until crumbly. Yield is 2 1/2 cups.
- Top each muffin with 1 Tablespoon of streusel and bake for 18-20 minutes.
- Meanwhile make the lemon glaze by stirring together the sugar and juice until all of the sugar is dissolved.
- When the muffins come out of the oven, immediately poke each several times with a toothpick. Drizzle the top of each muffin with a scant 1/2 teaspoons of the lemon glaze.
- ***Batter can be kept up to 1 week in the refrigerator.
Nutrition Facts : Calories 554.4, Fat 24, SaturatedFat 14.4, Cholesterol 126.4, Sodium 274.1, Carbohydrate 81.1, Fiber 2, Sugar 48.3, Protein 7
LEMON CRUMB MUFFINS RECIPE
This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs).
Provided by Cindi Fortmann
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h5m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
- Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
- Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
- Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 40.6 g, Cholesterol 69.7 mg, Fat 14 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 8.4 g, Sodium 161.3 mg, Sugar 23.9 g
LEMON CRUMB MUFFINS
Make and share this Lemon Crumb Muffins recipe from Food.com.
Provided by Courtly
Categories Quick Breads
Time 45m
Yield 40 muffins
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel 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 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.
Nutrition Facts : Calories 307.2, Fat 13.8, SaturatedFat 8.2, Cholesterol 70.6, Sodium 182.5, Carbohydrate 43, Fiber 0.6, Sugar 26.8, Protein 3.8
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5/5 (19)Calories 360 per servingCategory Breakfast, Dessert, Snack
- Preheat oven to 425 degrees F. Line a regular 12-count or Jumbo 6-count muffin pan with cupcake liners. Set aside.
- Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and 1/8 teaspoon of salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside.
- Prepare the Muffins – dry ingredients: In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- Prepare the Muffins – wet ingredients: In a large bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. Add the eggs, yogurt and extracts. Beat on medium speed for 1 minute, then increase speed to high until mixture is combined and creamy, stopping to scrape down the sides of the bowl as needed.
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4.9/5 (9)Category BreakfastCuisine AmericanTotal Time 50 mins
- In a large bowl combine the granulated sugar, flour, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
- In a small bowl combine the confectioners' sugar, lemon extract, lemon juice, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
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