Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!
Friday, August 26, 2011
Lemon Crumb Muffins
I am always looking for lemon recipes, and these muffins did not disappoint. I love anything with a crumb or streusel topping just about as much as I love lemon, so this is a match made in Heaven.
I do recommend you use the paper muffin cups with these. Otherwise the sides tend to get too brown and crispy. Also, be really careful not to over-bake them because they can get dry. You want them nice and moist.
I have altered the original recipe somewhat to suit my own tastes.. I increased the amount of lemon zest and I thought the topping needed more butter than it originally called for.
Lemon Crumb Muffins
Yield ~20 muffins
3 cups flour
2 cups sugar
1/2 tsp. baking soda
1/4 tsp salt
1 cup sour cream
1 cup butter, melted
2 tsp. lemon zest
1 TB lemon juice
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter
Preheat oven to 350-F. Line a 12-muffin tin with paper cups. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, melted butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill muffin cups about 3/4 full (leaving room for topping).
In a small bowl, comine flour and sugar; cut in butter until mixture resembles coarse crumbs. You might need to rub it in a bit with your fingers. Sprinkle over muffins.
Bake for ~20 min. or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks too cool.