April 8, 2016

From the Bookshelf to the Kitchen: Lemon Crumb Muffins

I love when book series continue a theme of baking and recipes. Over a year ago, I did a post on cinnamon quick bread and Stray by Elissa Sussman, and now I get to continue that with Burn.

So the recipe in the back of Burn was for a lemon tart, which sounds great but way too complicated. So I combed through my recipe board on Pinterest and found lemon crumb muffins.

The recipe said it would make 24-28 muffins, and I cut the ingredients in half, and it still made 24. I maybe didn't fill the cups quite as full as the original baker intended but the muffins still looked great.

Lemon Crumb Muffins
(makes, supposedly, 24-28 muffins)

Topping Ingredients
1 1/4 c. all-purpose flour
1 c. granulated sugar
1/4 t. salt
1/2 c. unsalted butter, melted

Muffin Ingredients
4 eggs
2 c. granulated sugar
1 c. vegetable oil
1 T. lemon zest
2 T. fresh lemon juice
1 t. vanilla extract
2 t. baking soda
1 t. salt
2 c. sour cream
4 c. all-purpose flour

Glaze Ingredients (optional)
3/4 c. powdered sugar
2-4 T. lemon juice

Preheat oven to 375 degrees Fahrenheit. Line muffin pans with papers. Using a hand mixer, mix eggs about 1-2 minutes until thick and frothy. Mix in sugar and oil; beat until creamy. Mix in lemon zest, lemon juice, vanilla, baking soda, and salt. Mix in sour cream before stirring in flour with a wooden spoon. (Batter may be slightly lumpy.)
Mix together topping ingredients with a fork in a separate bowl.
Fill muffin cups 3/4 full of batter. Sprinkle the tops with the crumb mixture. Bake for 18-22 minutes until a toothpick comes out clean. Cool 5 minutes in pan before removing to a rack to cool completely.
To mix the glaze, whisk the powdered sugar and lemon juice and then drizzle over the muffins. The muffins should be kept in an airtight container for up to 5 days or they can be frozen for up to a month (omit glaze before freezing).

(I left my copy of Burn at school. Oops.)

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