Ingredients
- Crumb Topping:
- 1⅓ cups flour
- ⅓ cup brown sugar
- ⅓ cup sugar
- ⅛ tsp salt
- ½ cup unsalted butter , melted
- Lemon Muffins:
- 6 Tbsp unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1 cup Greek yogurt
- 1 tsp Vanilla
- 3 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest (about 2 lemons)
- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt
- Lemon Glaze:
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice, to taste & to desired thickness
Instructions
- Preheat the oven to 425 degrees. Line a muffin tin with paper cups.
- Make the crumb topping by combining the flour, brown sugar, white sugar, and salt together with the melted butter.
- Mix with a fork (or your fingers) until well combined and crumbly; set aside.
- Make the muffin batter by beating the butter together until creamy and smooth, about 1 minute.
- Add the white sugar and beat until creamy, about 1 minute.
- Add the eggs, yogurt, and vanilla extract and beat until creamy and smooth.
- Add the lemon zest and lemon juice; stir well.
- In a separate bowl, combine the flour with the baking soda and salt until mixed thoroughly.
- Slowly add the dry ingredients into the wet ingredients and mix until just combined. It will be thick.
- Spoon the batter evenly into the prepared muffin tin.
- Heap the crumb topping evenly over each muffin, pushing it down slightly into the batter.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (without opening the oven door!) and continue cooking for 15 minutes. This helps give the muffins a nice dome.
- Remove the muffins from the oven when a tester inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes.
- Place some parchment paper down on a table then place the cooling racks on top.
- Carefully remove the muffins from the tin and place them on the cooling racks to cool completely.
- You will probably have a lot of loose crumbs that have fallen off the muffins, gather them up and sprinkle them back over the muffins evenly before glazing.
- Make the glaze by combining the powdered sugar with lemon juice.
- Stir well until smooth and creamy and your desired thickness.
- Once the muffins have cooled completely, drizzle the glaze over the top of each muffin.
- Serve and enjoy.