Best 2 Glazed Lemon Crumb Muffins Recipes

Indulge in a delightful culinary journey with our exquisite Glazed Lemon Crumb Muffins! These muffins are a perfect blend of zesty lemon flavor and a sweet, crumbly topping that will tantalize your taste buds. With their moist and fluffy texture, these muffins are a treat that will brighten up any morning or afternoon tea party. Our recipe provides step-by-step instructions to guide you through the baking process, ensuring that every muffin turns out perfectly. Additionally, we offer a delightful variation – the Blueberry Lemon Crumb Muffins – for those who enjoy a burst of juicy blueberries in their baked goods. Both recipes are easy to follow and use simple ingredients that are readily available, making them perfect for bakers of all skill levels. So, preheat your oven, gather your ingredients, and embark on a delightful baking adventure with our Glazed Lemon Crumb Muffins and Blueberry Lemon Crumb Muffins. Let the irresistible aroma of freshly baked muffins fill your kitchen and create a warm and inviting atmosphere in your home.

Here are our top 2 tried and tested recipes!

GLAZED LEMON-CRUMB MUFFINS

Glazed Lemon-Crumb Muffins image

Gold Medal® Flour Recipe Contest 2010!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 12

Number Of Ingredients 17

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/8 teaspoon salt
1/2 cup unsalted butter or regular butter, melted
4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups sour cream
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla
3/4 cup powdered sugar
5 teaspoons fresh lemon juice

Steps:

Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.

Nutrition Facts : Calories 760, Carbohydrate 101 g, Cholesterol 110 mg, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Muffin, Sodium 480 mg, Sugar 59 g, TransFat 1/2 g

LEMON CRUMB MUFFINS RECIPE

Lemon Crumb Muffins Recipe image

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

Ingredients

6 cups all-purpose flour
4 cups white sugar
¾ teaspoon baking soda
¾ teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons lemon zest
2 tablespoons lemon juice
¾ cup all-purpose flour
¾ cup white sugar
¼ cup cubed cold butter

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

Tips:

Use fresh lemons for the best flavor. If you only have bottled lemon juice, use 1 tablespoon plus 1 teaspoon per lemon called for in the recipe.
Grate the lemon zest finely. This will help release the most flavor.
Don't overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing in the oven.
Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days.

Conclusion:

These glazed lemon crumb muffins are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. The lemon glaze adds a sweet and tangy flavor that complements the moist and fluffy muffin perfectly. If you're looking for a delicious and easy-to-make muffin recipe, these glazed lemon crumb muffins are a great option.

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