Do you think sometimes that a muffin should be called a cupcake? So delicious, sugary, and dessert-like that it should really just be called what it tastes like…a cupcake. But somehow, when you call it a muffin, it seems healthy and you give yourself permission to eat it. Try these “muffins” and see what you think!
3/4 cup flour
3/4 cup sugar
4 Tbl butter, softened
6 Tbl sugar
3 Tbl fresh lemon juice
3 cups flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup melted butter
1 Tbl fresh lemon juice
zest of 2 large fresh lemons
Preheat the oven to 350°. Place two muffin pans, each with 6-muffin capacity, or one muffin pan with 12-muffin capacity on a baking sheet.
Crumb Topping: In a medium bowl, sift together the flour and sugar. Add the butter, cut in until the mixture resembles a medium crumb, set aside.
Lemon Glaze: In a small bowl, whisk together sugar and lemon juice until smooth and set aside.
Muffins: In a large bowl, whisk together flour, sugar, baking soda and salt. In another bowl, whisk together eggs, sour cream, butter, lemon juice and zest. Pour egg mixture into dry ingredients and gently mix by hand, just until combined. Be careful not to overwork the batter. The less you work the batter, the more tender the muffins.
Fill muffin cups with batter almost to the top. Sprinkle liberally with the crumb topping and bake in the center of the oven for 30 to 35 minutes, or until a wooden skewer inserted into the center or a muffin comes out clean. With a skewer or toothpick, pierce 2/3 of the way into each warm muffin multiple times. Drizzle lemon glaze over each muffin down into holes. Serve warm.
This recipe makes 12 large muffins with too much crumb mixture, probably could use 1/2 cup flour and 1/2 cup sugar and a little less butter. Next time I make them I am going to try making 18 smaller muffins and use all the crumb mixture and have less hangover of the muffin top. Definitely will need to make more glaze for 18 muffins…so good!