Recipe courtesy of Pine Tree Barn and Farms, Wooster, Ohio
Lemon Crumb Muffins
For the Streusel Topping:
3/4 C. all-purpose flour
3/4 C. sugar
4 T. softened unsalted butter
For the Lemon Glaze:
6 tablespoons sugar
3 tablespoons fresh lemon juice
For the Muffins:
3 C. pastry flour
2 C. sugar
1/2 t. baking soda
1/2 t. salt
1 C. sour cream
1 C. melted unsalted butter
1 T. fresh lemon juice
Zest from 3 fresh lemons
Preheat the oven to 350° F. Place two muffin molds, each with 6-muffin capacity,
or one muffin mold with 12-cup capacity on a baking sheet.
FOR THE STREUSEL TOPPING: In a medium bowl, sift together the flour and sugar.
Add the butter, working with your fingertips, until the mixture resembles a
FOR THE LEMON GLAZE: In a small bowl, whisk together the sugar and lemon juice
until smooth and set aside.
TO MAKE THE MUFFINS: In a large bowl, sift the flour, sugar, baking soda and
salt together. In another large bowl, whisk the eggs, sour cream, butter, lemon
juice and zest together. By hand, gently mix the dry ingredients into the egg
mixture. Be careful not to overwork the batter. If there are lumps, they will
disappear during the baking. The less you work the batter, the more tender the
muffins will be.
Fill the muffin molds with the batter. Sprinkle with the streusel topping and
bake in the center of the oven for 20 to 25 minutes, or until a wooden skewer
inserted into the center or a muffin comes out clean. To prevent the muffins
from getting soggy after baking, remove the cooked muffins from their mold and
place them on a rack. With a skewer or toothpick, pierce 2/3 of the way into
each warm muffin. Drizzle the lemon glaze over the muffins. Serve warm.
Makes 12 muffins.