These Glazed Jumbo Lemon Crumb Muffins are perfect for breakfast, brunch or a mid-day snack.  Moist and fluffy (from the addition of yogurt), loaded with tart lemon flavor, topped with sweet streusel and finished with a sticky, rich glaze, these muffins are simply marvelous!
Glazed Jumbo Lemon Crumb Muffins with Yogurt

Ohhh haaaaay, friends!

Haaaaaaaaappy first day of SPRING!

I’m so thrilled the first OFFICIAL day of spring has finally sprung, I can hardly contain myself! 🎉

I could care less if Mother Nature is aware that we have officially ARRIVED at the season synonymous with the blossoming of nature, new beginnings and ummm, WARMTH.

NOTHING can stop me from basking in ALL of the vernal sunshine (or sweet spring showers).

In case you haven’t gathered from my enthusiasm, spring is my FAVORITE season.

No offense to the elves and Santa, but THIS is the ‘Hap-HAPPIEST season of all’.

I mean, what’s NOT to love?

Birds chirping, flowers blooming, colorful produce, long sunny days.  🌞

*SWOON*

Glazed Jumbo Lemon Crumb Muffins with Yogurt

Obviously I felt the need to bring something DAYUM delicious to the table in honor of a day SO great.

And, I KNEW whatever I made to celebrate today just HAD to include lemons.  Because spring = lemons in ALL the things…

Food.  Water.  Tea.  My hair (don’t look at me like that.  Have you tried lemon juice, or lemon oil in your hair?  Game changer.)

And after racking my brain I figured lemons in MUFFINS just made sense.

Because when life gives you Monday, you eat muffins on repeat and call it a day.

So today I have some magically delicious muffins to help you start this fine spring morning off right.

…You get a muffin.  And YOU get a muffin.  AND YOU GET A MUFFIN!

⬆️️ Too much?  I blame my lameness on lack of sleep.
Glazed Jumbo Lemon Crumb Muffins with YogurtGlazed Jumbo Lemon Crumb Muffins with Yogurt

Glazed Jumbo Lemon Crumb Muffins

Glazed because life is too short not to.

Jumbo because sometimes a teeny-tiny, little one bite muffin just won’t do.

Lemon because SPRING!

And a crumb topping because… well, frankly, streusel is EVERYTHING.

These muffins are maaaaarvelous.  Simply marvelous.

Moist and dense, yet light and fluffy from the addition of yogurt, and slightly tangy and tart from the lemon.  Topped with a crisp, crumbly, brown sugary streusel crumb topping.  And, generously drizzled with a rich, sticky, sweet lemony glaze.

So SOOO GOOD, you guys.

Seriously.  Stop what you are doing and get deez muffins in your mouth!

Glazed Jumbo Lemon Crumb Muffins with Yogurt

How to Make It:

These muffins aren’t a one bowl type of situation, but trust me, they are 100% worth the extra bowls!

Start with making your crumb topping by whisking together some flour, sugar and salt together.  Slowly add in your melted butter, and use a fork to blend everything together until crumbs form.

Set the streusel aside while you make the muffin mix, which goes down like any ‘ole two bowl muffin mix.

Whisk together your dry ingredients and set them aside.

In a separate bowl, beat the butter until it is creamy, and then add in the sugar.  Beat the butter and sugar together until creamed and paste like.

Add in the eggs, yogurt, and vanilla extract.  Beat again until everything is combined.

Slowly add in the dry ingredients and beat until everything is ALMOST combined.  Then add in the lemon juice and zest and beat until combined.

Divide your matter among the muffin tins and sprinkle with the crumb topping, pressing it gently into the batter.

Toss the muffins into a preheated oven and bake until a toothpick inserted into the center of a muffin comes out clean.

While the muffins are baking, whip together the SUPER SIMPLE glaze by whisking together some powdered sugar with a bit of lemon juice.  Done and done.

When the muffins are done baking and cooling, drizzle them generously with the glaze and sprinkle with some extra powdered sugar if desired.

Proceed to stuff your face with as many muffins as humanly possible.  Sharing not required.

Glazed Jumbo Lemon Crumb Muffins with Yogurt

Recipe Notes:

  1. It is really important you measure your flour correctly.  Make sure you SPOON the flour into your measuring cup, and then LEVEL it off.  Don’t just dip your measuring cup into your container of flour!  If you do this your flour ends up more compact, AKA you end up with more flour than 1 cup, and that’s a no-no.
  2. Make sure you use strained Greek Yogurt in these muffins.  I used low-fat Fage, but you can use non-fat or full fat, and you can use whatever brand of strained yogurt you would like.  Or, you can strain Greek yogurt yourself.  To do so, simply suspend a fine wire mesh strainer over a bowl and line the strainer with cheesecloth.  Dump the yogurt on top of the cheesecloth and cover with plastic wrap.  Transfer the bowl to the refrigerator and allow the yogurt to strain for at least 1 hour, or up to overnight for best results.
  3. The amount of lemon juice in the glaze will depend on how thick or thin of a glaze is desired.  I used 2 tablespoons of lemon juice in my glaze and I found it to be perfect, but if you want a thinner, tarter glaze, use all 3 tablespoons.
  4. You can use this recipe to make regular sized muffins, instead of jumbo muffins, if you would like.  To make regular muffins you will need to reduce the additional baking time.  So you will bake these for 5 minutes at 425 degrees F, and then 15 minutes at 350 degrees F.
  5. These muffins freeze well for up to 2-3 months.  Just make sure you do not glaze the muffins prior to freezing them.  Allow the muffins to thaw in the refrigerator overnight before heating, glazing and eating.
  6. I did not come up with the baking technique (starting the oven at a high temperature, and then reducing it to a lower temperature), I adopted it from Sally’s Baking Addiction.  Sally is the mastermind behind one of my favorite baking blogs, and her technique for baking muffins is GENIUS.  The burst of hot air at the beginning of baking helps lift the tops of the muffins quickly, and then reducing the temperature allows the insides of the muffins to bake without drying out.  Read: SKY high muffins, JUST like your favorite bakery.

Glazed Jumbo Lemon Crumb Muffins with Yogurt Glazed Jumbo Lemon Crumb Muffins with Yogurt

These Glazed Jumbo Lemon Crumb Muffins are GUARANTEED to get you out of bed.  Do this and celebrate the spring season in delicious style, my friends.

Until Thursday friends, cheers – to stud muffins… Lemon Stud(ded) Muffins to be exact.

-XOXO-

Cheyanne

5.0 from 10 reviews
Glazed Jumbo Lemon Crumb Muffins with Yogurt
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Muffins:
  • 2 Cups All Purpose Flour, spooned and leveled*
  • ½ tsp Baking Soda
  • ½ tsp Kosher Salt
  • 6 TBS Unsalted Butter, softened to room temperature
  • 1 Cup Granulated Sugar
  • 2 large Eggs, at room temperature
  • 1 Cup Fage Greek Yogurt*
  • 1 tsp Vanilla Extract
  • 2 TBS Lemon Juice
  • 1 TBS Lemon Zest (about 1 ½ lemons)
  • Crumb Topping:
  • 1⅓ Cups All Purpose Flour
  • ⅓ Cup Light Brown Sugar, packed
  • ⅓ Cup Granulated Sugar
  • ⅛ tsp Kosher Salt
  • ½ Cup Unsalted Butter, melted
  • Glaze:
  • 1 Cup Powdered Sugar
  • 2-3 TBS Lemon Juice
Instructions
  1. Preheat oven to 425 degrees F. Spray a 6-count Jumbo muffin pan or a 12-count muffin pan with nonstick spray. Set aside.
  2. Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside
  3. Prepare the Muffins: In a large bowl whisk together the flour, baking soda and salt. Set aside.
  4. In a large bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. Add the eggs, yogurt and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until mixture is combined and creamy, stopping to scrape down the sides of the bowl as needed.
  5. Slowly add the dry ingredients into the mixing bowl and beat on low speed until JUST combined. Add in the lemon juice and zest, and continue to beat until combined.
  6. Divide the batter among the muffin tins until they are almost full all the way to the top. Sprinkle with crumb topping, gently pressing it into the batter, and filling each tin all the way to the top.
  7. Bake the muffins for 5 minutes at 425 then, reduce the oven temperature to 350 degrees, leaving the muffins in the oven! Bake for an additional 21-24 minutes*, or until a toothpick inserted into the center comes out clean.
  8. Meanwhile, make the glaze: Whisk together the powdered sugar with 2 tablespoons of lemon juice. Taste and adjust with an additional tablespoon of lemon juice if a tarter and thinner glaze is desired.
  9. To serve: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with the glaze. Enjoy!
Notes
*YIELD: 6 Jumbo Muffins or 12 Regular Muffins
1. It is really important you measure your flour correctly. Make sure you SPOON the flour into your measuring cup, and then LEVEL it off. Don’t just dip your measuring cup into your container of flour! If you do this your flour ends up more compact, AKA you end up with more flour than 1 cup, and that’s a no-no.

2. Make sure you use strained Greek Yogurt in these muffins. I used low-fat Fage, but you can use non-fat or full fat, and you can use whatever brand of strained yogurt you would like. Or, you can strain Greek yogurt yourself. To do so, simply suspend a fine wire mesh strainer over a bowl and line the strainer with cheesecloth. Dump the yogurt on top of the cheesecloth and cover with plastic wrap. Transfer the bowl to the refrigerator and allow the yogurt to strain for at least 1 hour, or up to overnight for best results.

3. The amount of lemon juice in the glaze will depend on how thick or thin of a glaze is desired. I used 2 tablespoons of lemon juice in my glaze and I found it to be perfect, but if you want a thinner, tarter glaze, use all 3 tablespoons.

4. You can use this recipe to make regular sized muffins, instead of jumbo muffins, if you would like. To make regular muffins you will need to reduce the additional baking time. So you will bake these for 5 minutes at 425 degrees F, and then 15 minutes at 350 degrees F.

5. These muffins freeze well for up to 2-3 months. Just make sure you do not glaze the muffins prior to freezing them. Allow the muffins to thaw in the refrigerator overnight before heating, glazing and eating.

*Baking technique (high and then lower temperature) from Sally’s Baking Addiction.

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Glazed Jumbo Lemon Crumb Muffins with Yogurt