Perfect Lemon Muffins Recipe: Lemon Crumb Muffins that are exceptionally moist and delicious, topped with a sticky lemon glaze! This delicious lemon muffin recipe is sure to be a hit with lemon enthusiasts!!!
Perfect Lemon Muffins Recipe
Greetings in the morning, dear friends! My gut tells me that this is a form of boasting… Nevertheless, I feel obligated to tell you that the current weather is really stunning. At this moment, the sky is the most breathtaking hue of blue, the sun is shining brightly, and the temperature is seventy degrees!!! Given that we live on the East Coast, namely in the state of New York’s upstate region, and that it is the middle of February, this is a significant event.
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:
- 2 and 3/4 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:
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The granulated sugar, flour, and butter should be mixed together in a large bowl. The ingredients should be combined with two forks or a pastry cutter until the mixture is very crumbly and resembles a coarse meal. The crumbs ought to be smaller than a pea. Until it is required, store the mixture in the refrigerator or freezer.
For the Lemon Muffins:
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Prepare your oven by preheating it to 400 degrees Fahrenheit. Using paper liners, line a muffin tin with 12 cups of space, and set it away.
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Flour, baking powder, and salt should be mixed together in a big bowl using a sifter, and then left aside.
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Combine the butter, sugar, lemon zest, vanilla extract, and lemon essence in a large bowl using an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture on medium speed until it becomes light and fluffy, which should take about three minutes.
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After adding the egg and egg yolks, continue beating the mixture until it is completely incorporated. Reduce the speed of the mixer to a low setting, and take turns adding the flour mixture and the milk, starting with the flour and ending with the milk. Mix in the lemon juice while stirring until it is completely incorporated. Be sure not to combine too much in this area.
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Evenly distribute the batter among the muffin tins that have been prepared. Two teaspoons of the crumb topping should be placed on top of each muffin cup.
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The tops should be softly golden brown and a toothpick inserted in the middle should come out clean or with just a few wet crumbs attached. Bake for 20 to 22 minutes, or until the toothpick comes out clean. Muffins should be allowed to cool for ten minutes in the pan before being transferred to a cooling rack.
For the Lemon Glaze:
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The confectioners’ sugar, lemon extract, lemon juice, and milk should be mixed together in a small bowl. Whisk the mixture until it is smooth, adding additional milk as necessary to achieve the required consistency. After the muffins have been served, drizzle the glaze over them.
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