Lemon Crunchy Crumb Muffins
10 servings
45 minutes
Lemon muffins with a crispy crumb are the embodiment of freshness and tenderness in one dessert. Their history is rooted in European baking traditions, where lemon is used to brighten the flavor. The muffins have an airy texture thanks to the combination of sour cream and butter, while lemon zest and juice add a refreshing citrus aroma. The crispy crumb provides an appetizing contrast, and the glaze finishes the composition with a subtle sweet note. These muffins are perfect for morning coffee, cozy tea time, or as a light dessert after the main course.
1
Mix flour, sugar, baking soda, and salt in a large bowl.
- Wheat flour: 3.4 glasss
- Sugar: 0.4 glass
- Baking powder: 0.5 teaspoon
- Salt: 0.5 teaspoon
2
In another container, mix the eggs, sour cream, room temperature butter, lemon zest, and juice.
- Chicken egg: 4 pieces
- Sour cream: 5 tablespoon
- Butter: 120 g
- Lemon zest: 1.5 tablespoon
- Lemon juice: 2 tablespoons
3
Mix with dry ingredients until homogeneous.
4
Fill the muffin cups 3/4 full.
5
For the topping, mix flour, sugar, and butter until the mixture resembles crumbs.
- Wheat flour: 3.4 glasss
- Sugar: 0.4 glass
- Butter: 120 g
6
Bake for 20-25 minutes at 180 degrees. You can check readiness with a toothpick - if it comes out dry when poking the center of the muffin.
7
Cool for 5 minutes before removing from the mold.
8
In a separate container, mix powdered sugar and lemon juice for the glaze and drizzle over warm muffins.
- Powdered sugar: 0.3 glass
- Lemon juice: 2 tablespoons
9
Serve warm.