Lemon Crumb Muffins (Recipe Makes About 10)

I have to admit that when I first having the thought of making lemon crumb muffins, "it seems troublesome," I murmured. There're the main muffin part, the crumbs, and the glaze I have to worry about. So much components just for a muffin. Well, I was wrong.

It sure seemed like a lot of work to do. However, once I prepped all the ingredients beforehand, putting together all the parts, the actual baking was like a no-brainer. Compared to making layer cakes or crepe cakes, this lemon crumb muffin recipe, easy-peasy.

Lemon crumb muffins -

Ingredients (about 10 medium muffins)?

Main part - dry ingredients:

• 2 cups all purpose flour
• 1 1/4 cups granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Main part - wet ingredients:

• 3 eggs
• 2/3 cup sour cream
• 2/3 cup or 150 grams melted unsalted butter
• 1 tablespoon lemon zest
• 2/3 tablespoon lemon juice

Crumbs:

• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1/12 cup or 20 grams cold unsalted butter

Glaze:

• 1/6 cup granulated sugar
• Almost 2 tablespoons lemon juice

How?

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease or line the muffin tin with muffin cups. If greasing the tin, since we're going to use some melted butter later for the main muffin part, go ahead and warm up the butter first in the oven. Using a wee bit to grease the tin won't alter the final result.

Prepare two large containers, one sift in all the ingredients under the "main part - dry ingredients" section. 

Also mix in all the ingredients under the "main part - wet ingredients" with the other container. 

Add the "dry" part to the "wet" bowl in two batches. Mix before adding the second batch. Eventually mix everything till blended.

Prepare the third bowl, but first cut the cold butter into small cubes. To the bowl, add in all the ingredients listed under the "crumbs." 

Use a fork to mix these ingredients till it starts to become crumb-like consistency.

Pour the main dry and wet mixed batter to the muffin tin, filled up to 80% full. You might have to do it all over again if need to bake the second batch. 

Top each muffin batter with some "crumbs" over.

Into the oven and bake for 20 to 25 minutes, or run a toothpick text. Insert a toothpick to the center of the muffin. If it comes out clean without any uncooked batter sticking to it, then the muffins are ready. Remove the muffins from heat and wait till the temperature drops a little to handle by hand. 

Set a wire rack with large baking sheet on the bottom. Once muffins cooled down, take them out and set on wire rack.

Take a small bowl and whisk in ingredients listed under the "glaze" section. Drizzle that over semi-warmed muffins. The baking sheet on the bottom will help catching any sugary drippings. 

I'd like to eat it while the muffins are still kind of warm, but it's been proven, even after few days under room temperature, they're just as good with addicting grainy glaze intact. How can I be so sure? Well, all 10 muffins were gone in like three days (note that there're only me and Mister in the household). 

Definitely worth the effort making these addicting and lemony muffins.

  

Extended reading:

• Two-color madeleines
• Super addicting M&M's chocolate chip cookies