Jumbo Lemon Coffee Cake Muffins

In this muffin recipe I combine two of my favorite things; lemon and coffee cake! Coffee cake that’s topped with a yummy crumble and drizzled with a lemony glaze… and did I mention it’s in a jumbo muffin form?! Perfect for on the go eating!

These would also make an excellent brunch item, packed along for a picnic or even split one with a friend… not that I would do that, but you could always try it I guess?! I’m not really that good at sharing bake goods. Luckily this recipe makes 6 so there is a good chance you won’t have to either!


Here you have the jumbo muffin ingredients.


Butter a muffin tin.


Begin working on the streusel by combining the brown sugar, flour and kosher salt.


Toss in the 3/4 cup of chilled unsalted butter…


…And get to work cutting it into the flour/sugar mixture.


Stop when it forms into small crumbles. Refrigerate until ready to use.


In a large bowl sift; the flour, baking powder, baking soda and salt. I love sifting. Sifting and drizzling… which this recipe calls for both… I’m in heaven!


Set aside for now.


Zest a few lemons… {smell the zest}… ahhh!


Next just throw the stick of butter and the sugar in a mixing bowl and beat until creamy.


Add the zest and turn the mixer on low.


Add one egg at a time until blended after each addition.


Then add the vanilla.


Alternate with a little milk…


…Then a little of the flour mixture…


Scrape the sides and beat until all is incorporated.


And if you need to lick the beater… go ahead there’s a good chance no one is looking!


Divide the batter evenly between the six jumbo muffins sections.


Sprinkle with the chilled streusel topping and place into a preheated 350 degrees until a tester comes out clean, about 45-55 minutes. But every one’s oven is different so check often!


Let the muffin cool in the pan before removing.


Once they are cool enough to handle, gently remove them to a wire rack to completely cool.


Once the muffins have cooled completely, it’s time to make the drizzle! You only need some fresh lemon juice, powdered sugar and a whisk.


Pour the three tablespoons of lemon juice in the bowl with the powdered sugar.


Whisk until there are no more clumps of powdered sugar left. And let it sit for a moment to thicken up a tad, maybe 5 minutes or so.


Now it should be a little thicker so grab a spoon and dip in to the glaze.


Drizzle over the muffin tops. Before I started to drizzle I did lay a piece of parchment paper down underneath the muffins to catch the drops.


Serve!


Mmm MMMMM!! These totally rocked my world! I am a complete lemon-zest-aholic and it totally hit the spot!… for now. 😉

Until next time ENJOY!


Jumbo Lemon Coffee Cake Muffins

Yield: 6 jumbo or 12 regular muffins

Ingredients:

2 cups All Purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Kosher Salt

1/2 cup Unsalted Butter, softened at room temperature {plus more for pans}

1 cup Sugar

1 tablespoon Lemon Zest {or about four lemons}

2 large Eggs

1 teaspoon Real Vanilla Extract

1 cup Buttermilk

{For the Streusel}

1 3/4 cup All purpose flour

3/4 cup light brown sugar

1 teaspoon Kosher Salt

3/4 cup Unsalted butter, chilled

For the Glaze

1 cup Powdered Sugar

3 tablespoons Lemon Juice, freshly squeezed

Directions:

Start by preheating oven to 350 degrees and buttering a large muffin tin. In a medium bowl prepare the streusel by mixing the flour, light brown sugar and salt. With a pastry cutter, cut in 3/4 cup of chilled butter and refrigerate until ready to use.

For the muffins; in a large bowl whisk together the flour, baking soda, baking powder and salt, set aside. Next beat the butter and sugar on medium low until light and creamy. Add the zest and with the mixer on low slowly blend one egg at a time, scraping down the sides and bottom of the bowl in between. Lastly add the vanilla. Once blended add a third of the buttermilk, then a third of the flour mixture alternating until all incorporated.

Divide the batter among the 6 muffin cups and then sprinkle with the streusel. Place the filled muffin tin in a preheated oven for 45-55 minutes, or until done. Check by inserting a tooth pick or cake tester, they are done when it comes out clean. Let cool completely.

Prepare the glaze by whisking the powdered sugar with fresh lemon juice. Let sit for a few minutes to thicken slightly then with a spoon drizzle over muffin tops. Serve!