Jumbo Bakery Style Meyer Lemon Crumb Muffins
Feb 25, 2022 16:02:06 GMT -5
Post by leilani on Feb 25, 2022 16:02:06 GMT -5
Jumbo Bakery Style Meyer Lemon Crumb Muffins
PREP TIME
20 minutes
TOTAL TIME
20 minutes
YIELD
6 Jumbo muffins
Ingredients
2 ¾ cup all purpose flour
2 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cup granulated sugar
2 tablespoon Meyer lemon zest
⅓ c unsalted butter, melted and slightly cooled
⅓ cup oil ( I use avocado oil, melted coconut oil would also work)
1 ⅓ c sour cream *
2 ½ tablespoon Meyer lemon juice
2 large eggs, room temperature
1 teaspoon vanilla extract
Crumb topping:
⅔ c flour
⅓ c sugar
3 tablespoon butter, melted
2 teaspoon lemon zest
Pinch salt
Glaze:
¾ cup powdered sugar
1-2 tablespoon Meyer lemon juice
Instructions
Set out the sour cream and eggs to come to room temperature (65-70deg F).
Preheat oven to 425 Deg F. Set out a 6 well large muffin tin and line with jumbo tulip shaped parchment liners.
(DIY version as seen in the post - cut six 6x6 inch parchment squares, pressed into each muffin well and sides folded at an angle slightly to fit. You can double check the fit by placing the parchment square over the bottom of an upside down cup of glass that is same width as muffin tin base and then folding each side between corners until it’s snug. Grease the tin with a little bit of butter then place the folded liners into the tin pressing down to keep them in.)
Make the crumb topping:
Mix all the ingredients with a fork until crumbly, set in the refrigerator until ready to add to the muffins.
Make the muffins:
Whisk together the flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
In a bigger mixing bowl rub the sugar and zest together with your fingers until very fragrant, whisk in the melted butter and oil, then add in the sour cream, lemon juice, eggs and vanilla whisking again until well mixed. Add in the flour mixture and stir with a spatula until no more flour streaks remain.
Divide batter between all 6 wells, they will be very full if not over the top, that is ok. This is what the tulip liners are for since they are much higher than the muffin tin. Sprinkle the crumble mixture over the tops of the muffins.
(If you are filling with curd only fill each the muffin tins half way, make an indent in the middle of the batter, add a heaping tablespoon of curd then add the rest of the batter on top making sure the curd stays in the middle)
Bake the muffins at 425 Deg F for 8 minutes then without opening the oven, reduce the heat to 350 Deg F and bake for another 20-22 minutes or until the tops bounce back wen pressed/toothpick inserted to the middle top is clean ( if using curd some will stick to the toothpick so the checking the top by pressing method will work better for these). They will be a light golden color.
Let cool in the muffin pan for 20 minutes and then carefully remove the muffins to cool completely on a wire rack.
If adding the icing drizzle, whisk together the powdered sugar and lemon juice then drizzle over the cooled muffins with a fork.
These keep well in an airtight container at room temperature for a few days.
Notes
These are big muffins. You can make them into regular size if you like, they will make between 12-15 muffins. Baking time will vary. I have not tested this recipe for regular sized muffins.
For the dairy component you can also do half sour cream half milk, or 1 c sour cream, ⅓ cup milk. No less than ⅔ c sour cream. If you are making these and for some reason don’t have enough sour cream you can either sub plain, Greek yogurt or add milk to the sour cream until you have 1 ⅓ cups. Don't use all milk, it wont have the same moist result.
link
PREP TIME
20 minutes
TOTAL TIME
20 minutes
YIELD
6 Jumbo muffins
Ingredients
2 ¾ cup all purpose flour
2 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cup granulated sugar
2 tablespoon Meyer lemon zest
⅓ c unsalted butter, melted and slightly cooled
⅓ cup oil ( I use avocado oil, melted coconut oil would also work)
1 ⅓ c sour cream *
2 ½ tablespoon Meyer lemon juice
2 large eggs, room temperature
1 teaspoon vanilla extract
Crumb topping:
⅔ c flour
⅓ c sugar
3 tablespoon butter, melted
2 teaspoon lemon zest
Pinch salt
Glaze:
¾ cup powdered sugar
1-2 tablespoon Meyer lemon juice
Instructions
Set out the sour cream and eggs to come to room temperature (65-70deg F).
Preheat oven to 425 Deg F. Set out a 6 well large muffin tin and line with jumbo tulip shaped parchment liners.
(DIY version as seen in the post - cut six 6x6 inch parchment squares, pressed into each muffin well and sides folded at an angle slightly to fit. You can double check the fit by placing the parchment square over the bottom of an upside down cup of glass that is same width as muffin tin base and then folding each side between corners until it’s snug. Grease the tin with a little bit of butter then place the folded liners into the tin pressing down to keep them in.)
Make the crumb topping:
Mix all the ingredients with a fork until crumbly, set in the refrigerator until ready to add to the muffins.
Make the muffins:
Whisk together the flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
In a bigger mixing bowl rub the sugar and zest together with your fingers until very fragrant, whisk in the melted butter and oil, then add in the sour cream, lemon juice, eggs and vanilla whisking again until well mixed. Add in the flour mixture and stir with a spatula until no more flour streaks remain.
Divide batter between all 6 wells, they will be very full if not over the top, that is ok. This is what the tulip liners are for since they are much higher than the muffin tin. Sprinkle the crumble mixture over the tops of the muffins.
(If you are filling with curd only fill each the muffin tins half way, make an indent in the middle of the batter, add a heaping tablespoon of curd then add the rest of the batter on top making sure the curd stays in the middle)
Bake the muffins at 425 Deg F for 8 minutes then without opening the oven, reduce the heat to 350 Deg F and bake for another 20-22 minutes or until the tops bounce back wen pressed/toothpick inserted to the middle top is clean ( if using curd some will stick to the toothpick so the checking the top by pressing method will work better for these). They will be a light golden color.
Let cool in the muffin pan for 20 minutes and then carefully remove the muffins to cool completely on a wire rack.
If adding the icing drizzle, whisk together the powdered sugar and lemon juice then drizzle over the cooled muffins with a fork.
These keep well in an airtight container at room temperature for a few days.
Notes
These are big muffins. You can make them into regular size if you like, they will make between 12-15 muffins. Baking time will vary. I have not tested this recipe for regular sized muffins.
For the dairy component you can also do half sour cream half milk, or 1 c sour cream, ⅓ cup milk. No less than ⅔ c sour cream. If you are making these and for some reason don’t have enough sour cream you can either sub plain, Greek yogurt or add milk to the sour cream until you have 1 ⅓ cups. Don't use all milk, it wont have the same moist result.
link