These muffins are bursting with lemony goodness and have a delightful crumbly topping. The sticky lemon glaze adds the perfect finishing touch. They are incredibly moist and make for a delicious treat any time of the day.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup sour cream. 1/4 cup freshly squeezed lemon juice. 1 tsp lemon zest. 1/2 tsp vanilla extract.
Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, eggs, sour cream, lemon juice, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full. Now, let's prepare the crumb topping. In a small bowl, combine the following ingredients: - 1/4 cup all-purpose flour - 2 tbsp granulated sugar - 2 tbsp unsalted butter, softened - 1 tsp lemon zest Mix the crumb topping until it resembles coarse crumbs. Sprinkle the crumb mixture over each muffin batter in the cups. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. While the muffins are baking, let's make the sticky lemon glaze. In a bowl, mix together: - 1/2 cup powdered sugar - 2 tbsp freshly squeezed lemon juice Once the muffins are done baking, allow them to cool in the muffin tin for a few minutes. Then, transfer them to a wire rack. While the muffins are still warm, drizzle the lemon glaze over the tops. The glaze will slightly harden as it cools. Serve these supremely moist lemon crumb muffins and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Revenus Sur Internet Les Sondages
