Muffins may not be as popular now as they were a few decades ago but they are still widely available. There are times when a muffin is just the thing – breakfast while you are running out the door, a substantial snack or an extra at brunch.
I have experimented with healthy muffin recipes containing oat bran or flax seeds or whole-wheat flour and wheat germ. Somehow they just don’t hit the spot! And eating them seems a chore.
So when I made this recipe for Lemon Crumb Muffins I was ecstatic. They are moist and delicately lemon. And they are fancy enough for company! This makes more than a dozen muffins so you can freeze some or give them to a friend. Try making them in a mini muffin tin for an afternoon coffee party (or tea if you insist) and you will be in for a scrumptious treat.
Lemon Crumb Muffins
2 cups white sugar
1 cup sour cream
1 cup butter, melted
1-1/2 Tbsp. grated lemon zest
1 Tbsp. lemon juice
3 cups all purpose flour
1/3 tsp. baking soda
1/2 tsp. baking powder
1/3 tsp. salt
1/3 cup all purpose flour
1/3 cup white sugar
2 Tbsp. softened butter
1/4 cup white sugar
2-1/2 Tbsp. lemon juice
In a large mixing bowl, put white sugar, eggs, sour cream, butter, lemon zest, and lemon juice.
Whisk until all is combined.
Add flour, baking soda, baking powder and salt.
Stir gently with a spatula until dry ingredients are moistened.
Spoon into greased or paper-lined muffin tins.
For topping, combine ingredients; mix with a fork.
Sprinkle topping evenly over muffin batter.
Bake at 350º F for approx. 25 minutes.
Let cool 5-10 minutes, then remove them from the pan.
Combine glaze ingredients and drizzle over warm muffins.