Lemon Coffee Cake Muffins

Anyone out there want a JUMBO sized Lemon Coffee Cake Muffin for breakfast? Here’s a recipe I found on Pinterest that makes 6 tasty jumbo sized (or 12 small) muffins!Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

I tried this recipe because it looked good (and I love lemon flavored muffins, cupcakes, scones, etc. You get the picture).  Anyways… I received a jumbo muffin pan (6 cups) as a gift, and was aching to give it a “test drive”, so this is the recipe I chose. I made these muffins several months ago, but am just now getting around to posting the recipe.

Here’s how you make the 3 components of this recipe (Batter, Streusel, and Lemon Glaze): First, mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter (or a few pulses in a food processor).

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

When mixed, the butter in the streusel should be about the size of small peas. Once done, refrigerate streusel until ready to add to muffin tops.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

To make the muffin batter, combine flour, baking powder, baking soda, and salt in a large bowl; set aside.  In a mixing bowl (or stand mixer), beat the butter and granulated sugar on medium low until creamy .

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Stir in lemon zest, then add one egg at a time (while beating on LOW). Add vanilla, and blend well (making sure to scrape down sides of bowl). Add 1/3 of buttermilk, then 1/3 of flour mixture, and continue beating on low, adding rest of buttermilk and flour in 1/3 increments until all have been incorporated into batter.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Evenly divide the batter into 6 large greased or buttered muffin cups.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Top each muffin with the streusel topping. Completely cover the top of each muffin. Bake at 350 degrees for 45-55 minutes or until the muffins are done. (I like to stick a toothpick into center of muffin to test for doneness. If it comes out clean, then I know the muffins are done.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

While muffins are cooling, make the lemon glaze, by mixing powdered sugar and fresh squeezed lemon juice until smooth.

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Let muffins cool completely in pan. Once cool, gently remove them to a wire rack (I place aluminum foil under the rack to catch any drips from the glaze!)  When muffins are room temperature, drizzle the lemon glaze over the top of each one. Let the glaze firm up, then serve, and enjoy!

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Hope you enjoy these muffins! Have a great day…

Lemon Coffee Cake Muffins / The Grateful Girl Cooks!

Recipe Source:  http://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

Lemon Coffee Cake Muffins
 
Prep time
Cook time
Total time
 
Enjoy one of these jumbo lemon coffee cake muffins with a cup of coffee or tea, and start the day with a smile!
As Prepared By:
Recipe type: Breakfast
Serves: 6
Ingredients
For The Muffin Batter:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup butter, room temperature
  • 1 cup granulated sugar
  • 1½ Tablespoons Lemon Zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
For The Streusel Topping:
  • 1¾ cup all purpose flour
  • ¾ cup brown sugar
  • 1 teaspoon salt
  • ¾ cup butter, chilled
For The Glaze:
  • 1 cup powdered sugar
  • 3 Tablespoons fresh squeezed lemon juice
Directions
  1. Preheat your oven to 350 degrees. Butter or spray a jumbo (6 cup) muffin pan OR a regular 12 cup muffin pan.
  2. Make the streusel by combining flour, brown sugar and salt. Cut in chilled butter with a pastry cutter OR pulse in a food processor until butter is size of small peas and evenly distributed. Refrigerate mix.
  3. To make muffins: Whisk the flour, baking powder, baking soda, and salt together in large bowl; set this aside. In a separate bowl (or stand mixer), beat the butter and sugar on medium low until mixture is creamy. Add the lemon zest, then slowly add one egg at a time (while beating on low and scraping down edges), until fully combined. Add vanilla extract and blend.
  4. Alternate adding ⅓ of buttermilk and ⅓ of the flour mixture, blending together until all has been added and mixed into batter. Divide batter into 6 greased jumbo muffin cups (or 12 regular muffin cups). Distribute the streusel over the entire surface of each muffin.
  5. Bake muffins (jumbo sized) in 350 preheated oven for 45-55 minutes, or until done. (If you are using regular sized muffins, make sure to cook them less time!). You can test for doneness by inserting a toothpick into center of muffin. If it comes out clean, muffins are done. Let muffins cool completely in the pan, then remove muffins to a wire rack (with a piece of aluminum foil underneath to catch drips from glaze).
  6. To make glaze, whisk the powdered sugar and fresh lemon juice together. Drizzle the glaze over the tops of the cooled muffins. Let sit until glaze firms up, then serve and enjoy!
Notes
Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins.

 

 

 

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