Lemon Crumb Muffins

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Lemon Crumb Muffins

6 tbs unsalted butter, melted
1/2 cup sour cream
3/4 cup whole milk
1 egg
1 1/3 cup all-purpose flour
2 1/2 tsp baking powder
1/4 cup sugar
1/4 tsp salt
2 tbs lemon juice
1 tsp lemon zest
1 tsp vanilla extract

For the Streusel Topping:
3 tbs butter, softened
1/4 cup sugar
1/4 cup brown sugar
1/4 cup flour

For the Lemon Glaze:
1 tbs lemon juice
1/2 tsp vanilla extract
1 cup powdered sugar

Preheat the oven to 400°.

Line a muffin tin with paper baking cups.

Combine all of the streusel ingredients together in a small bowl.  Set the streusel topping aside.

Combine the melted butter with the sour cream, whole milk, lemon juice, lemon zest, vanilla extract, and egg in a measuring cup. Beat until completely combined.

Add the flour, baking powder, sugar, and salt to a mixing bowl. Stir until it is combined.

Gently fold in the wet mixture into the dry mixture. Be really careful to not over mix. Just make sure there aren’t any dry ingredients left in the bowl.

Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins, fill to about 3/4 of the way full.

Top each muffin with about a tbs of the streusel topping. Bake in the oven for about 20 min, or until a toothpick comes out clean.

While they are baking, combine the ingredients for the lemon glaze. Once the muffins have cooled, drizzle them with the lemon glaze and serve!  Makes 12 muffins

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