Lemon Crumb Muffins


For the Crumb Topping

1/2 cup granulated sugar

3/4 cup fine almond flour

6 tablespoons unsalted butter, chilled and cut into small pieces

For the Muffins

2 3/4 cups fine almond flour

3 teaspoons baking powder

3/4 teaspoon fine sea salt

6 tablespoons unsalted butter, at room temperature

1 1/4 cups coconut sugar

2 teaspoons lemon zest

1 1/2 teaspoons vanilla extract

1/2 teaspoon lemon extract

1 egg plus 2 egg yolks

3/4 cup milk

1/3 cup lemon juice

For the Lemon Glaze

1 cup of confectioners' sugar

1/2 teaspoon lemon extract

2 tablespoons lemon juice

2 teaspoons milk, plus more if needed

For the Crumb Topping

Combine the coconut sugar, almond flour and butter; using two forks or a pastry cutter, combine until mixture is crumbly like a coarse meal.

The crumbs should be pea-sized.

Put mixture in the fridge

For the Muffins

Preheat oven to 400, then line a 12 cup muffin tin with paper liners; set aside.

In a bowl, sift together almond flour, baking powder, and sea salt; set aside.

In a bowl using an electric mixer, combine butter, coconut sugar, lemon zest, vanilla extract, and lemon extract; beat on medium speed until light and fluffy; 3 minutes.

Add egg and egg yolks and continue beating until well combined.

Reduce mixer speed to low; alternate adding almond flour mixture and milk, beginning and ending with flour.

Fold in lemon juice, stirring until combined and be sure not to over mix.

Pour batter into muffin tins, then top each muffin with 2 tablespoons of crumb topping.

Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.

Cool muffins 10 minutes in the pan before transferring to a cooling rack.

For the Lemon Glaze

In a small bowl combine the confectioners' sugar, lemon extract, lemon juice, and milk; whisk until smooth, adding more milk as needed to reach desired consistency.

Drizzle over the muffins right before serving.
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