Lemon Zest Delight Muffins
Indulge in the refreshing burst of flavor with our Lemon Zest Delight Muffins. Each muffin is crafted with care, blending the invigorating zest of fresh lemons and creamy sour cream for a moist and tender crumb. The sweet and tangy streusel topping adds an irresistible crunch, making these muffins a perfect morning treat or a delightful snack any time of the day. Once drizzled with a simple yet luscious lemon glaze, these muffins become a heavenly experience, balancing sweetness with a citrusy punch. Although they take a bit of effort, the result is oh-so-worth-it—a sensational addition to any gathering or a delightful surprise for yourself.
50
Servings
70
Calories
14
Ingredients
Ingredients
pastry flour
6 cups (sifted)
baking soda
3/4 teaspoon (sifted with flour)
salt
3/4 teaspoon (sifted with flour)
fresh lemons
5 (zest and juice separated)
eggs
8 (whisked)
sour cream
2 cups
butter
2 cups (melted)
lemon juice
3 tablespoons
granulated sugar
3 3/4 cups
granulated sugar (for streusel)
1 1/4 cups
flour (for streusel)
1 1/4 cups
butter (for streusel)
1/3 cup (softened)
sugar (for glaze)
1/2 cup
lemon juice (for glaze)
1/3 cup
Instructions
1
Preheat your oven to 350°F (175°C) and prepare muffin tins by spraying them with non-stick spray.
2
In a large mixing bowl, sift together the pastry flour, baking soda, and salt. Set aside.
3
Grate the zest of the 5 lemons, being careful to avoid the bitter white pith. Set the zest aside and squeeze the lemons to reserve the juice.
4
In another bowl, whisk the eggs until well beaten. Then, add the sour cream, melted butter, and 3 tablespoons of lemon juice, whisking until the mixture is smooth and well combined.
5
Fold the lemon zest into the egg mixture, ensuring it is evenly distributed.
6
Gently fold the flour mixture and 3 3/4 cups of sugar into the egg mixture. Stir until just combined; be careful not to overmix.
7
For the streusel topping, in a separate bowl, whisk together the 1 1/4 cups of sugar and 1 1/4 cups of flour. Add the softened butter, and work it into the dry ingredients using your fingers or a fork until the mixture forms a crumbly texture. Set aside.
8
To prepare the glaze, combine the 1/2 cup of sugar and 1/3 cup of reserved lemon juice in a small bowl, stirring until the sugar is fully dissolved.
9
Scoop the lemon muffin batter into the prepared muffin tins, filling each cup about 2/3 full. Generously sprinkle the streusel topping onto each muffin.
10
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
11
Once done, remove from the oven and allow the muffins to cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely.
12
Drizzle the top of each muffin with the lemon glaze while they are still warm for a delightful finish.
13
Store any leftovers in an airtight container. The batter can be kept in the refrigerator for up to 1 week.
Nutrition Information
4g
Fat
9g
Carbs
1g
Protein
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Zest Delight Muffins?
Lemon Zest Delight Muffins are refreshing, moist muffins made with fresh lemon zest and sour cream, topped with a crunchy streusel and a lemon glaze.
How many servings does this recipe produce?
This recipe makes 50 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What type of flour is used in the muffin batter?
The recipe calls for 6 cups of pastry flour.
How many lemons are required for this recipe?
You will need 5 fresh lemons for their zest and juice.
How many eggs are used in these muffins?
The recipe requires 8 whisked eggs.
What makes the muffins moist?
The combination of 2 cups of sour cream and 2 cups of melted butter ensures a moist and tender crumb.
How much sugar is in the main muffin batter?
The main batter uses 3 3/4 cups of granulated sugar.
What are the ingredients for the streusel topping?
The streusel is made from 1 1/4 cups of sugar, 1 1/4 cups of flour, and 1/3 cup of softened butter.
How do I prepare the streusel topping?
Whisk the sugar and flour together, then work in the softened butter with your fingers or a fork until it reaches a crumbly texture.
How do I make the lemon glaze?
Combine 1/2 cup of sugar and 1/3 cup of reserved lemon juice, stirring until the sugar is dissolved.
How long should the muffins bake?
Bake the muffins for 18-20 minutes.
How can I tell if the muffins are fully baked?
Insert a toothpick into the center; if it comes out clean, the muffins are done.
How much should I fill each muffin cup?
Fill each muffin cup about 2/3 full with batter.
When should the glaze be applied?
Drizzle the glaze over the muffins while they are still warm.
How long can the muffin batter be stored?
The batter can be kept in the refrigerator for up to 1 week.
What is the calorie count per muffin?
Each muffin contains 70 calories.
How much fat is in one serving?
Each serving contains 4 grams of fat.
What is the carbohydrate content per serving?
There are 9 grams of carbohydrates per muffin.
How much protein does one muffin provide?
Each muffin provides 1 gram of protein.
How much sugar is in each muffin?
There are 5 grams of sugar per serving.
What category of food does this recipe belong to?
This recipe is categorized as Quick Breads.
Is there salt in the recipe?
Yes, the recipe uses 3/4 teaspoon of salt.
How much baking soda is needed?
The recipe requires 3/4 teaspoon of baking soda.
How long should the muffins cool in the pan?
Let them cool in the pan for about 5 minutes before transferring them to a wire rack.
What should I avoid when zesting the lemons?
Be careful to avoid the bitter white pith when grating the lemon zest.
How do I prepare the muffin tins?
Prepare the tins by spraying them with non-stick spray.
Can these muffins be eaten as a snack?
Yes, they are a delightful snack for any time of the day.
What type of butter is used for the streusel?
Softened butter is used for the streusel to help create the crumbly texture.
Should the dry ingredients be sifted?
Yes, you should sift together the pastry flour, baking soda, and salt.