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 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.
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
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
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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