Prepare the Crumb Topping
In a bowl, combine all the ingredients until the mixture is very crumbly.
Directions
Prepare the Lemon Muffin
Preheat oven to 400 degrees Fahrenheit.
Combine in a mixer the margarine, sugar, vanilla, and lemon extract. Beat on medium speed until light and fluffy.
Add in one egg at a time and continue beating until well combined.
Reduce mixer speed to low, add the topping and flour, fold in the lemon juice and baking powder stirring until combined.
Divide the batter into 12 muffins tins. Top each muffin with two tablespoons of crumb topping
Bake for 20-22 minutes or until tops are lightly golden and toothpick comes out clean.
Cool muffins for 10 minutes.
Prepare the Lemon Glaze
In a small bowl combine all the ingredients. Whisk until smooth. Add more lemon juice if needed to reach desired consistentency.
Drizzle over the muffins.
About
Notes:
Freeze muffins without glaze in an airtight container for 1 month; thaw at room temperature and add the glaze before serving.
Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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Can I use oil instead of margarine?
and what can I use if I dont have Lemon Extract?
It looks as if you could substitute the margarine for the oil. You can use some lemon juice instead
In step 4, what does it mean when it says add the topping?
i was confused by this wording as well. leah means to add the whipped topping... hope that answers your question.
Ahhhh I see, thank you!
They were absolutely delicious! I used orange extract as didn’t have lemon. I think I need to tweak the consistency of the crumb topping though, as it didn’t sink so well into the muffin, but still looked and tasted amazing. I also skipped the glaze.