Lemon Blues Muffins With Crumble Topping Recipes

GLAZED LEMON-CRUMB MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
• In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
• Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
• In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.

LEMON CRUMB MUFFINS

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.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

LEMON CRUMB MUFFINS

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.