LEMON CRUMB MUFFINS

Supremely moist Lemon Crumb cakes topped with sticky Lemon Glaze!

Precise morning, sweet buddies! I kind of experience like this is bragging… but i've to inform you: it’s sincerely fabulous here proper now. The sky is the maximum epic shade of blue, the sun is shiny and beaming, and it’s 70 levels!!! considering it’s deep February and we live at the East Coast – in upstate new york, no much less – that is a large deal.

I’m curious, have you ever experienced any signs of Spring but? Or do you live someplace with a splendidly heat weather 12 months round? I’ve constantly dreamed of residing in California – and having a lemon tree in my backyard (!!!) – however ultimately I’m an east coast lady through and via.

However I digress! In case it’s been a little too long since you’ve seen the sun, I desired to pop in and share this easy recipe for mild and luscious lemon crumb desserts! Biting into one is nearly as top as feeling the nice and cozy sunshine dance on your skin. ← a main recipe perk when you’re in the useless of wintry weather and loss of life for a touch pop of shade to your existence.

INGREDIENTS:

For the Crumb Topping:

• 1/2 cup granulated sugar
• 3/4 cup all-purpose flour (not packed)
• 6 tablespoons unsalted butter, chilled and cut into tiny pieces

For the Lemon Muffins:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 and 1/4 cups granulated sugar
• 2 teaspoons lemon zest
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon lemon extract
• 1 large egg plus 2 large egg yolks
• 3/4 cup whole milk
• 1/3 cup fresh lemon juice

For the Lemon Glaze:

• 1 cup of confectioners' sugar
• 1/2 teaspoon lemon extract
• 2 tablespoons fresh lemon juice
• 2 teaspoons whole milk, more if needed to achieve desired consistency

INSTRUCTIONS:

For the Crumb Topping:

1. In a big bowl integrate the granulated sugar, flour, and butter; the usage of  forks or a pastry cutter, combine substances till the mixture may be very crumbly and resembles a rough meal. The crumbs ought to be pea-sized. vicinity mixture within the fridge or freezer until wished.

For the Lemon cakes:

1. Preheat your oven to 400 ranges (F). Line a 12 cup muffin tin with paper liners; set aside.
2. In a huge bowl, sift collectively the flour, baking powder, and salt; set aside.
3. In a big bowl the use of an electric powered mixer, or in the bowl of a stand mixer equipped with the paddle attachment, combine the butter, sugar, lemon zest, vanilla extract, and lemon extract; beat on medium speed until light and fluffy; approximately three mins.
4. upload in the egg and egg yolks and maintain beating till nicely blended. lessen mixer speed to low; alternate adding the flour combination and the milk, starting and ending with flour. Fold inside the lemon juice, stirring simply till combined. make sure not to over mix right here.
5. Divide the batter calmly among organized muffin tins. pinnacle every muffin cup with 2 tablespoons of crumb topping.
6. Bake for 20 to 22 mins, or till the tops are gently golden brown and a toothpick inserted inside the center comes out smooth, or with a only a few moist crumbs connected. Cool truffles 10 minutes in the pan earlier than shifting to a cooling rack.

For the Lemon Glaze:

1. In a small bowl combine the confectioners' sugar, lemon extract, lemon juice, and milk; whisk till clean, adding extra milk as had to attain desired consistency. Drizzle over the cakes proper before serving.

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