Sunday, November 13, 2011

Recipe: Lemon Crumb Mini Muffins

I love a really lemony muffin.  A while back, I got some lemon juice powder and lemon bits from King Arthur Flour.  I've been meaning to make muffins like these for a while, and today seemed as good a time as any.

You could use just lemon juice and lemon zest, but for the real lemon kick, the juice powder and bits help.

Lemon Crumb Mini Muffins

1 1/2 c flour
1 c sugar
1/4 tsp baking soda
1/4 tsp salt
2 eggs
1/2 c plain Greek yogurt (I used homemade - you could also use sour cream)
1/2 c melted butter
zest of 1 lemon
1 tsp lemon juice powder
1/4 c lemon bits

Crumb Topping

1/4 c flour
1 1/2 Tbsp cold butter
1/4 c sugar
3 Tbsp lemon bits


1/4 c confectioner's sugar
1 Tbsp lemon juice powder
1 Tbsp water (or more, to get to a good glaze consistency)

Preheat oven to 350.  Line mini muffin pans (I got 48 mini muffins from this recipe) and lightly spray with cooking spray.  In a large bowl, combine ingredients for muffin batter well - cream together sugar, eggs, and butter first, then add the rest of the ingredients.  Scoop the batter into mini muffin pans (I like using a cookie scoop).

Combine the ingredients for the crumb topping until they form a small crumb.  Sprinkle a little on top of each muffin.  Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and cool on wire racks.

Whisk together the ingredients for the glaze.  Drizzle on top of the mini muffins and allow to cool.  Enjoy.

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