So I learned something while preparing for this post:
working with lemons in baking is tricky.
Case and point: this recipe I am sharing with you is the third attempt at lemon muffins in the past three days. Dedicated? Yes. Obsessed? Maybe just a little. But I just couldn’t get it right until today.
For starters, however, when a recipe tells you to take 2 whole lemons, slice them in quarters, place in the blender, and then use that mixture in the muffins just stop and say no. This is a muffin PSA from me to you: don’t do it. There’s no way this will work out well, and do not succumb (like I did) and think that since it’s a recipe on a decent-looking food blog, they will turn out great. In reality, it will be like chewing on a giant piece of lemon with bits of muffin on it.
But, after all the lemony labors of love, I have these little sweeties to show for it:
Lemony sweet and fun to eat! The coffee cake has just the slightest hint of lemon that gets amplified by the lemon glaze that catches to every inch of the crumbly struesel topping.
So, seeing as how I now have breakfast for the week, I can say it was all worth it. Not to mention during all of this the kitchen smelled lemony fresh! I hope you enjoy baking these up for yourself, knowing that it is both tested and approved by your truly.
Lemon Baking continues with the next post OnSugarMountain for Lemon Blueberry Cheesecake Cookies!
Lemon Streusel Coffee Cake Muffins Via SimplyScratch
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup butter at room temp.
1 cup sugar
1 tbsp lemon zest
1 tsp vanilla extract
1 cup buttermilk (or 1 tbsp white vinegar + enough milk to make 1 cup)
For the Topping:
1 3/4 cup flour
3/4 cup brown sugar
3/4 cup butter, cubed
1 tsp salt
1 cup powdered sugar
3 tbsp lemon juice
**Preheat oven to 350 and grease one 12-cup muffin pan OR one 6-cup jumbo muffin pan**
1. To make the topping: mix together the flour, brown sugar, and salt. Cut butter into flour mixture with pastry cutter (or two knives) until mixture resembles coarse crumbs. Keep in fridge while whipping up everything else.
2. For the muffins: Whisk together the flour, salt, baking powder, and baking soda in a medium bowl. In a large bowl, beat sugar and butter together until creamy. Add lemon zest and beat in each egg, one at a time, until fully incorporated. Mix in the vanilla.
3. Alternately fold in the flour mixture and the buttermilk, starting and ending with the flour.
4. Fill each muffin cup in pan 3/4 full. Sprinkle topping over muffin batter.
5. Bake at 350 for 20-25 minutes for standard sized muffins or 40-45 minutes for jumbo muffins. Let cool completely before removing from pan.