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!
*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.