Wednesday, April 30, 2014

Lemon Crumb Muffins and a New Addition

Sweet, Tart, and Delicious

I have been in a muffin mood lately which I hope you are going to enjoy.  A couple weeks ago I posted some chocolate muffins which were quite tasty.  Well, a certain co-worker of mine does not like chocolate.  Crazy, I know.  Since I am a great boss, I decided to make another muffin which I hoped this person would enjoy.  I also just so happen to love lemon.  These muffins are really refreshing and perfect for spring.  I think they would be a great addition to a brunch table.  They are definitely on my go-to muffin list now.

In other news, my family of three is now a family of four.  We had a our little girl this past Thursday. She looks just like her big brother did as a baby and is perfect. She seems to have a mellow demeanor, but at only a week old we will just have to wait and see what the future holds.

Lemon Crumb Muffins
recipe from

makes approximately 10 muffins

1 1/2 cups all-purpose flour
1 cup sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
1/2 cup butter, melted
2 teaspoons lemon zest
2 teaspoons lemon juice

Crumb Topping
3 tablespoons all-purpose flour
3 tablespoons sugar
1 tablespoon cubed cold butter

Preheat oven to 350 degrees Fahrenheit.  Line a muffin tin with 10 paper liners.

Mix flour, sugar, baking soda, and salt together in a large bowl.  Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth.  Pour wet mixture into dry mixture and stir until just combined.  Pour batter into the prepared muffin cups, filling 3/4 the way full.

Crumb Topping:
Mix the flour and sugar together in a small bowl.  Cut cold butter in to the flour mixture until it resembles coarse crumbs.  Sprinkle crumb mixture atop each muffin.

Bake in the preheated oven 20-25 minutes, until a knife comes out clean.  Cool for five minutes in pan before removing to wire rack to cool completely.