Lemon Coffee Cake Muffins
Servings: 12
Ingredients
Muffins:
- ½ c 1 stick unsalted butter
- 1 ½ c all-purpose flour
- ½ c sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 eggs
- ½ c sour cream
- 2 teaspoon fresh lemon zest
- 1 teaspoon lemon juice
- 12 tsplemon curd
Topping:
- ½ c flour
- ½ c sugar
- 3 Tb cold butter unsalted, cut into cold pieces
Glaze:
- ⅓ c powdered sugar
- 1 Tb lemon juice
Instructions
- Preheat your oven to 350 degrees.
- Line a standard muffin pan with papers and set aside.
- Begin melting your butter. You want this melted, but not hot when you use it.
- In a bowl, stir together the flour, salt, sugar, and baking soda. Set aside.
- In your mixing bowl, blend together your eggs and sour cream.
- With the mixer on low, slowly pour in your melted butter.
- Zest a lemon and add 2 teaspoons of the zest into the sour cream mixture along with the teaspoon of lemon juice.
- Add in the dry ingredients, half at a time, until just combined.
- Spread a tablespoon of batter over the bottom of each muffin cup.
- Place a teaspoon of lemon curd in each muffin cup and then add the remaining batter to the cups.
- In a food processor, pulse together the flour, sugar, and butter for the topping; until it looks like coarse crumbs.
- Spoon the crumb mixture over the tops.
- Bake 20-25 minutes until the muffins test done with a toothpick.
- Remove them from the pan and allow them to begin cooling.
- Whisk the powdered sugar and remaining lemon juice together until smooth and drizzle it over the tops of the warm muffins.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/lemon-coffee-cake-muffins/Nutrition
Serving: 1c | Calories: 256kcal | Carbohydrates: 42g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 146mg | Fiber: 1g | Sugar: 26g
