These Glazed Lemon Muffins are perfect for breakfast, brunch or a midday 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!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Preheat oven to 425 degrees F. Line a regular 12-count or Jumbo 6-count muffin pan with cupcake liners. Set aside.
Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and 1/8 teaspoon of salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside.
Prepare the Muffins – dry ingredients: In a medium bowl whisk together the flour, baking soda and salt. Set aside.
Prepare the Muffins – wet ingredients: 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 both sugars 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 extracts. 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.
Add the dry to the wet ingredients: Add the dry ingredients into the mixing bowl and use a spatula to fold until almost combined. Add in the lemon juice and zest, and continue to gently fold until JUST combined and no pockets of flour remain. The batter should be thick.
Portion batter in muffin tins: 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.
Bake the muffins for 5 minutes at 425 then, reduce the oven temperature to 350 degrees – leave the muffins in the oven and do not open the oven door! Bake for an additional 13-15 minutes for regular muffins, or 21-24 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
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.
To serve: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with the glaze. Enjoy!
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.
Make sure you use (strained) Greek Yogurt in these muffins. I used low-fat yogurt, but you can use non-fat or full fat. You can use whatever brand of strained yogurt you would like. Or, you can strain 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.
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.
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.
Nutritional information is an approximation based upon 12 regular sized glazed muffins.