Emphasis on the lemon
Ingredients
Muffins:
2 3/4 Cup all-purpose flour
3 tsp baking powder
3/4 tsp salt
6 Tbsp unsalted butter (room tempt)
1 1/4 Cup white sugar
2 tsp lemon zest
1 1/2 tsp vanilla extract
1/2 tsp lemon extract
1 large egg + 2 egg yolks
3/4 Cup whole milk
1/3 Cup fresh lemon juice
Crumb Topping:
1/4 Cup white sugar
1/2 Cup all-purpose flour
4 Tbsp unsalted butter (chilled and cubed)
Drizzle:
1 Cup powdered sugar
1/2 tsp lemon extract
2 Tbsp fresh lemon juice
2 tsp whole milk
Instructions
For Crumble:
With a fork or pastry cutter combine sugar, flour and cubed butter in a bowl until pea sized crumbs form.
For Muffins:
Preheat oven to 400 degrees and line muffin tins with paper liners.
In a stand mixer with a paddle attachment or in a large bowl with a electric hand mixer, cream together the butter, sugar, lemon zest, vanilla extract, and lemon extract until light and fluffy. (~3 min)
Add in the egg and egg yolks and continue beating until well combined.
Alternate adding in the flour baking powder, and salt with adding in the milk. (begin and end with the flour)
Fold in the lemon juice. Careful not to over mix.
Divide batter evenly between prepared muffin tins. Top each muffin with crumb topping.
Bake for 18 - 25 min, or until tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
Cool muffins in the pan for about 10 min before transferring to a cooling rack.
For drizzle:
In a small bowl, combine the powdered sugar, lemon extract, lemon juice, and milk. Add more milk as needed to reach desired consistency. Drizzle over the muffins just before serving.
Notes
I replaced 1/4 Cup of the flour with 1/4 Cup of poppy seeds.
Instead of lemon extract, I used several drops of lemon essential oil.
My crumble is roughly half the original recipe.
I may try doing 2 eggs and 1 extra yolk instead of 1 egg and 2 yolks.
I did not add the drizzle.
Original recipe says it will make 12 muffins. I made 12 muffins plus a mini loaf. A loaf will need to bake longer than the muffins. I added about 5 min after the muffins came out of the oven.
Original recipe can be found here.
If you make these muffins be sure to tag me on Instagram with @bakingwithllama or #bakingwithllama and tag @bakerbynature.
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