Description
These Bakery-Style Lemon Drizzle Muffins combine a tender, lemon-infused crumb with a sweet, buttery crumb topping, perfect for a refreshing treat with a bright citrus flavor. Moist and fluffy inside with a crisp, sugary topping, these muffins are ideal for breakfast, tea time, or a delightful snack.
Ingredients
Muffin Batter
- 1 cup + 1 tablespoon unsalted butter, softened
- 1 cup granulated white sugar (ideally, extra fine)
- 1 ½ cups + 1 tablespoon self-rising flour (250g)
- 3 large eggs, lightly beaten
- Zest of 2 medium lemons
- Juice of 1 medium lemon
Crumb Topping
- 1/3 cup all-purpose flour
- ¾ tablespoon granulated white sugar
- 2 tablespoons butter, softened
- Juice of 2 medium lemons
- Zest of 1 medium lemon
- ¾ cup granulated white sugar
Instructions
- Prepare the crumb topping: In a bowl, mix together the all-purpose flour, granulated sugar, softened butter, lemon juice, and lemon zest until crumbly and evenly combined. Set this mixture aside to top the muffins later.
- Prepare the muffins: In a large bowl, whisk together the softened unsalted butter, granulated sugar, self-rising flour, lightly beaten eggs, lemon zest, and lemon juice just until the ingredients are combined and smooth; avoid overmixing to keep the muffins light.
- Preheat the oven and prepare the muffin tin: Set your oven to 325 degrees Fahrenheit (about 163 degrees Celsius). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Fill the muffin cups: Spoon the prepared batter evenly into each muffin liner, filling each well about two-thirds full to leave room for the muffins to rise.
- Add crumb topping: Sprinkle a generous amount of the prepared crumb topping over each muffin to create a sweet and textured crust.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool the muffins: Once baked, remove the muffins from the oven and let them rest in the tin for a few minutes. Then carefully transfer them to a wire rack and allow them to cool completely for about 10 minutes before serving or storing.
Notes
- Use extra fine granulated sugar if possible for a smoother texture and better dissolving in the batter.
- Ensure butter is softened to room temperature to help it blend better with sugar and other ingredients.
- Do not overmix the batter to avoid tough muffins; mix just until combined.
- Check muffins near the end of baking time to avoid overbaking and dryness.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can add poppy seeds to the batter for extra texture and flavor, if desired.
