Lemon Crumb Muffins PDF Print E-mail
Written by Lisa M Eng   
Friday, 13 August 2010 15:34

My Aunt Barb sent me an email for Lemon Crumb Muffins a couple of weeks ago and I'd been dying to try them!  So, last Friday night I whipped up a dozen of these little puppies and enjoyed their heavenly goodness.  Did I mention before that a zested lemon smells absolutely wonderful?  Well, it does.  I hate the actual process of zesting lemons because I often zest my fingers, but it's probably because I get so engrossed in the smell of the lemons and go off into my own little world.

I did not have 'self-rising' flour, but found that One cup self-rising flour equals: 1 cup all-purpose flour, plus 1 1/4 teaspoons baking powder, plus 1/8 teaspoons salt.  I also didn't have buttermilk, but not to worry...there's a substitute for that too!  Milk (just under one cup) plus 1 Tbsp white vinegar or lemon juice will give you buttermilk if you let set for 5 min.  If you love lemony things, please try the recipe for yourself Kiss


Lemon Crumb Muffins

Muffin Batter:
2 1/2 cups self-rising flour
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons grated lemon rind
3/4 cup buttermilk
1 1/2 teaspoon vanilla extract
2 eggs, beaten
1/2 cup butter, melted

3/4 cup sugar
3/4 cup flour
1/4 cup butter, softened
In separate bowl, blend dry ingredients together, then cream in butter until smooth.  Set aside.

Lemon Glaze:
1/4 cup sugar
3 tablespoons lemon juice
In separate bowl, stir together until sugar is dissolved.  Set aside.

1.  Mix dry ingredients and lemon rind together.  In separate bowl, whisk buttermilk, vanilla, butter and eggs together, then pour into dry ingredients.  Using a metal spoon, stir until the mixture is just combined.  Do not over mix; batter should be lumpy.
2.  Spoon the mixture into coated muffin pan, filling each cup about 3/4 full.
3.  Top with streusel and bake at 350 degrees for 10 to 12 minutes or until a toothpick comes out clean when inserted into the center of a muffin.  Cool in the pan for 5 to 10 minutes.  Carefully lift out and cool on wire rack.
4.  Drizzle cooled muffins with lemon glaze.

Yields 12 muffins.


The lone muffin...the other 11 were eaten before a picture of the dozen could be taken Embarassed

Last Updated on Sunday, 15 August 2010 23:30

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