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Supremely moist Lemon Crumb Muffins topped with sticky Lemon Glaze!

Lemon Crumb Muffins

Ashley Manila
Supremely moist Lemon Crumb Muffins topped with Sweet Lemon Glaze!
4.94 from 15 votes
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Prep Time 18 minutes
Cook Time 22 minutes
Inactive Time 10 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 1 dozen muffins

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:

  • In a large bowl combine the granulated sugar, flour, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.

For the Lemon Muffins:

  • Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
  • In a large bowl, sift together the flour, baking powder, and salt; set aside.
  • In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, lemon zest, vanilla extract, and lemon extract; beat on medium speed until light and fluffy; about 3 minutes.
  • Add in the egg and egg yolks and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Fold in the lemon juice, stirring just until combined. Be sure not to over mix here.
  • Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
  • Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.

For the Lemon Glaze:

  • In a small bowl combine the confectioners' sugar, lemon extract, lemon juice, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
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