Lemon Coffee Cake Muffins
  • ½ cup (1 stick) Unsalted Butter
  • 1½ c Flour
  • ½ c Sugar
  • ¼ tsp Salt
  • ¼ tsp Baking Soda
  • 2 Eggs
  • ½ c Sour Cream
  • 2 tsp fresh Lemon Zest
  • 1 tsp Lemon Juice
  • 12 teaspoons Lemon Curd
  • ½ c Flour
  • ½ c Sugar
  • 3 Tb Cold Butter, cut into cold pieces
  • ⅓ c Powdered Sugar
  • 1 Tb Lemon Juice
  1. Preheat your oven to 350 degrees.
  2. Line a standard muffin pan with papers, and set aside.
  3. Begin melting your butter. You want this melted, but not hot when you use it.
  4. In a bowl, stir together the flour, salt, sugar and baking soda. Set aside.
  5. In your mixing bowl, blend together your eggs and sour cream.
  6. With the mixer on low, slowly pour in your melted butter.
  7. Zest a lemon, and add 2 teaspoons of the zest into the sour cream mixture, along with the teaspoon of lemon juice.
  8. Add in the dry ingredients, half at a time until just combined.
  9. Spread a tablespoon of batter over the bottom of each muffin cup.
  10. Place a teaspoon of lemon curd in each muffin cup, and then add the remaining batter to the cups.
  11. In a food processor, pulse together the flour, sugar and butter for the topping, until it looks like coarse crumbs.
  12. Spoon the crumb mixture over the tops.
  13. Bake 20-25 minutes, until the muffins test done with a toothpick.
  14. Remove them from the pan, and allow them to begin cooling.
  15. Whisk the powdered sugar and remaining lemon juice together until smooth, and drizzle it over the tops of the warm muffins.
  16. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/lemon-coffee-cake-muffins/