I’m here to do you a favour. I’m going to provide you with a recipe that also serves as the best last minute Mother’s Day gift of all time. Skip the flowers or the perfume or whatever boring candle you wanted to buy and instead go for lemony deliciousness.
This week I enlisted the help of my friend (who is a far better baker than I) to create something for my mom for Mother’s Day. Who, by the way, has been instructed to stay off my blog until I arrive at her house so as not to spoil the surprise.
I love baking and it is meant to be shared, so 1. I asked a friend of mine to come over and help me bake them. 2. we doubled the batch so I could share it with lots of people. 3. I packed away the prettiest ones to give to my mom. 4. I quietly ate a bunch myself because they’re so delicious. Yay sharing!
Lemon Crumble Muffins
My dad called these “breakfast cake” after stealing one. That’s essentially what they are. It’s enough muffin to not make you feel too guilty for eating them in the morning but also sweet and lemony and delicious. They’re also so fresh and delicious, so springy.
The original recipe can be found here. But I did add more lemon (wouldn’t be me if I didn’t). Also as mentioned I doubled the recipe. It claims it makes 7 muffins but those must be REALLY big muffins. with A LOT of crumble topping. We did not double that and it was still too much.
Side note: I know why it’s used and it’s pretty normal but baking with sour cream is still WAY too weird to me. I just think of sour cream as being a great dip for nachos.
- 1/4C unsalted butter, melted
- 3/4C all purpose flour
- 2Tb granulated sugar
- 2Tb light brown sugar
- 1/4C unsalted butter, softened
- 1/2C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- zest of 1 lemon (add extra – just trust me)
- 2Tb lemon juice, freshly squeezed
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1C all purpose flour
- 1/2C sour cream
- 6Tb powdered sugar
- 1Tb lemon juice
- Preheat oven to 350°F. Line a muffin pan with 7 paper liners.
- Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate. Set aside.
- In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups.
- Generously coat each portion of batter with prepared crumb topping.
- Bake for 18-20 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely.
- When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon or whisk to drizzle glaze over cooled muffins.
- Store in an airtight container for up to several days.
Sorry if this post was a bit jumpy, I’ve been listening to Kendrick Lamar’s album the whole time. That means I have to stop every couple of seconds to dance around. If you haven’t listened to it yet it’s amazing.