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!

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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!


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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!

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50 Responses to “Jumbo Lemon Coffee Cake Muffins”

  1. #
    1
    Pretend Chef — July 15, 2011 at 1:36 pm

    I have a cup of coffee and all I need is one of these muffins and my day would be off to the right start. These look amazing. Yummy!

  2. #
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    Amy — July 15, 2011 at 2:01 pm

    OMG, I can practically TASTE them through the screen. Adding this to my "to-do" list!

    Amy @ A Little Nosh

  3. #
    3
    sliceofsouthern — July 15, 2011 at 2:20 pm

    You always make the most special dishes and these looks so light and delishhh! Thanks for all the great recipes. I've bookmarked this one for the weekend!

  4. #
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    SavithaRaj's Spice Land — July 15, 2011 at 2:58 pm

    Love to grab one of them and start my day…
    http://www.savitharajsspiceland.blogspot.com

  5. #
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    S.V. — July 15, 2011 at 3:20 pm

    I love coffee cake, lemon and crumb topping. Add a little glaze to I think this muffin has my name all over it.

  6. #
    6
    ravienomnoms — July 15, 2011 at 3:51 pm

    Oh sweet baby jesus, that looks SO good! How I wish I had one of those sitting in front of me right now. YUM!

  7. #
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    Rivki Locker (Ordinary Blogger) — July 15, 2011 at 3:57 pm

    Looking at those jumbo muffins, I don't know why I ever make them smaller…. YUM.

  8. #
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    Hester Chang — July 15, 2011 at 4:11 pm

    Major yum! These look delectable! I'm a sucker for lemon muffins :-) I'm in awe over how your muffins came out perfectly from the tins! Mine tend to stick a little :-( Happy Friday!

  9. #
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    Tina — July 15, 2011 at 4:21 pm

    Your close up picture tells it all! I have saved this recipe, no doubt they taste fantastic.

  10. #
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    Adora's Box — July 15, 2011 at 4:40 pm

    Those just look divine! Perfect crumb and crumble.

  11. #
    11
    Kelly @ Eat Yourself Skinny — July 15, 2011 at 4:59 pm

    These look fantastic! I bet they're soo delicious :) Printing this recipe off right now to make tomorrow morning, thanks!!

  12. #
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    Pretty. Good. Food. — July 15, 2011 at 5:35 pm

    Nothing about this recipe sounds bad :)! I would like to make a batch and not tell my family so I can eat them all without anyone knowing…. :)

  13. #
    13
    Maris — July 15, 2011 at 5:58 pm

    These look like the perfect summer baked good! YUM.

  14. #
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    briarrose — July 15, 2011 at 8:16 pm

    Oh yeah….this is the way I want to start of my day. Beautiful job on these.

  15. #
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    Jennifurla — July 15, 2011 at 8:45 pm

    Oh yes please, I will take a few please. This is so lovely.

  16. #
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    Erin — July 15, 2011 at 10:32 pm

    These look amazing! I love jumbo muffins (I really need to get a pan for them). And a glaze on top?! YUM!

  17. #
    17
    Kathleen — July 15, 2011 at 11:35 pm

    I sooo cant wait to make these!

  18. #
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    Jennifer — July 16, 2011 at 12:02 am

    Absolutely beautiful!! I love lemon zest as well.

  19. #
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    Alida — July 16, 2011 at 12:23 am

    Wow! Lemon, buttermilk, brown sugar…you're killing me. I would like one of these right now! Your pictures are beautiful as well!

  20. #
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    sherri lynn — July 16, 2011 at 2:27 pm

    These look beautiful! I love when muffins have a lemon glaze drizzle on them!

  21. #
    21
    Haley @ The Girly Girl Cooks — July 16, 2011 at 8:49 pm

    These look awesome! I'm obsessed with citrus this summer, so I love it!

  22. #
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    Tiffany — July 17, 2011 at 3:33 am

    I can totally see why you went with the mammoth size for these! They look amazing! And I loved your pics! (especially the one of the beater paddle!)

  23. #
    23
    Ali Grace — July 17, 2011 at 4:39 am

    My mouth is watering. I want one!!

  24. #
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    Charishma — July 17, 2011 at 6:06 am

    This looks so so soooooooo sinful.lovely photography http://cheriesstolenrecipes.blogspot.com

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    Yasmeen — July 17, 2011 at 11:46 am

    I'm also a citrus-aholic (just posted one before hopping over here, funny enough). Love the streusel-glaze combination, too. Just divine.

  26. #
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    Lilly — July 17, 2011 at 2:15 pm

    What a great way of starting the day. Love the crumbs on top and the icing.

  27. #
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    Lizzy — July 18, 2011 at 1:00 am

    Beautiful muffins! I love the topping AND glaze…wonderful~

  28. #
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    Emily — July 18, 2011 at 2:43 am

    Whoa. NUM! I am so hungry for these muffins and I don't even like gluten stuff.
    Great blog!
    x

  29. #
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    Sophie Delphis — July 18, 2011 at 3:27 am

    O dear, these look far too delicious for my own good.

  30. #
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    Wanna Be A Country Cleaver — July 18, 2011 at 4:05 am

    Oh. Em. Gee. I just drooled all over keyboard… These looks amazing. Simply said.

  31. #
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    Saee Koranne-Khandekar — July 18, 2011 at 11:29 am

    Oh, these are gorgeous! I like that they're Jumbo!

  32. #
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    Kita — July 19, 2011 at 1:42 am

    My step mom loves lemons anything. I already bookmarked this one to make for her. She will love you for it :D

  33. #
    33
    The Procrastobaker — July 22, 2011 at 8:55 pm

    wowwww, these look scrummy! And the crumb looks so lemony perfect :) delicious recipe for a kindred spirit in the lemon-loving world!

  34. #
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    Lauren — July 23, 2011 at 12:39 am

    Could I use oil in pace of butter?
    I know it will affect flavor but I enjoy the texture oil gives.

  35. #
    35
    Lauren — July 23, 2011 at 5:18 am

    Excuse the typo!
    I meant to say oil in PLACE of butter.

  36. #
    36
    Laurie @simplyscratch — July 23, 2011 at 6:49 am

    Hey Lauren! I'm not sure if oil would work… with it being a liquid and all. But if you're up for it, try it and let me know! Good luck!

  37. #
    37
    purabi naha — July 23, 2011 at 4:14 pm

    Lemon zest and vanilla are one of the greatest combinations in baking. Loved your muffins….perfect!

  38. #
    38
    The Country Cook — July 24, 2011 at 3:15 pm

    Wowzas!! I just adore lemon-flavored anything. Oh and the streusel topping takes it over the top – literally! LOL. Love this recipe!

  39. #
    39
    Jenn — July 25, 2011 at 3:48 am

    I have a jumbo muffin tin and have only used it twice. I think I better try it for a third time with these muffins! That glaze just puts them over the top.

  40. #
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    Anonymous — July 29, 2011 at 9:02 pm

    I was so excited to make these but ended up very disappointed when I tasted them. They're really dry and pretty much exploded in my oven. Thanks but no thanks.

  41. #
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    Laurie @simplyscratch — July 30, 2011 at 11:49 pm

    Dear Anonymous~ I'm sorry to hear you had a bad experience making these muffins. With baking so many things can contribute to a recipe gone wrong. Expired ingredients, like baking powder or soda or even the wrong pans etc. To me it sounds like your oven may be too hot and I highly suggest you check it with a digital thermometer. In my recipes I always say to "watch carefully because

  42. #
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    Anonymous — July 31, 2011 at 5:00 pm

    Thanks for the tips

  43. #
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    Kelsey — August 5, 2011 at 7:05 pm

    I need these in my life right now. I was at a local cooking supply store the other day and saw jumbo muffin tins and totally was trying to justify a reason to buy them. You've solved all my problems :)

    So glad to find your blog, on stumble upon no less!

  44. #
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    Anonymous — January 13, 2012 at 8:51 pm

    I was so excited to make these. I am an avid baker and was really disappointed with these muffins. They turned out flat and the streusel topping sunk into the crumb of the muffin. I watched them carefully so they wouldn't over cook but they never rose in the oven. I baked jumbo pumpkin muffins in my oven the night before and had no problem and the streusel stayed on top. I will attempt

  45. #
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    Laurie {Simply Scratch} — January 14, 2012 at 1:34 pm

    Anonymous.. I'm not quite sure what went wrong with these muffins… I've had mixed reviews. Some gave it all stars and a couple have said what you are mentioning. Before you attempt again, I'd like to make them again and see if I messed up the bake temp or ingredient measurement etc. Sorry for the inconvenience. Laurie :)

  46. #
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    GrammyZanne — January 26, 2012 at 4:28 pm

    I made these last night and they were absolutely delicious. I love them….so glad I found your blog…I just know I'll be one of your biggest fans. I would love to pin this site on pinterest…are you part of pinterest? I couldn't find a spot on here.

  47. #
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    Anonymous — January 31, 2012 at 2:54 am

    I was wondering if these could be made in a cake pan? What size would the pan need to be and how would the bake time change with this?

    Thanks!

  48. #
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    Chung-Ah | Damn Delicious — March 14, 2012 at 5:35 am

    Um, wow! I didn't think I'd have to get a jumbo muffin tin but I just might get one solely for this recipe! And i love that you added lemon in this. Gives it a nice tart-y touch.

    Now if you'll excuse me I have to go buy a jumbo muffin tin on Amazon.

  49. #
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    Anonymous — March 14, 2012 at 5:48 pm

    I just made these! Oh my gosh! They are amazing! Thank you! I don't have a jumbo muffin pan, so I used a regular one. The cook time was about cut in half, and I couldn't fit all of the topping on, but they still tasted great!

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    Anonymous — April 8, 2012 at 12:53 am

    A few comments…first I made a smaller muffin because I needed a lot. Second, I was able to get 1 TBSP lemon zest from one lemon..not four. Is that measurement correct? Also, I added a lot more sugar to the streusel, mine tasted like flour. Otherwise, these seem fabulous and your 'tip' on tasting the batter was great – it is seriously the best batter I have ever eaten!!

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