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Recipe by Leah Klein

Lemon Crumb Muffins

Parve Parve
Easy Easy
6 Servings
Allergens
50 Minutes
Diets

Ingredients

Crumb Topping

  • 3/4 cup flour

  • 1/2 cup sugar

  • 3/4 stick margarine

Lemon Muffins

  • 3/4 stick margarine (room temperature)

  • 1 cup sugar

  • 1 tablespoon vanilla sugar

  • 1/2 teaspoon Gefen Lemon Extract

  • 2 eggs

  • 3/4 cup whipped topping or any parve milk substitute

  • 1/3 cup fresh lemon juice or Gefen Lemon Juice

  • 2 and 1/2 cups flour

  • 3 teaspoon baking powder

Lemon Glaze

Directions

Prepare the Crumb Topping

1.

In a bowl, combine all the ingredients until the mixture is very crumbly.

Prepare the Lemon Muffin

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Combine in a mixer the margarine, sugar, vanilla, and lemon extract. Beat on medium speed until light and fluffy.

3.

Add in one egg at a time and continue beating until well combined.

4.

Reduce mixer speed to low, add the topping and flour, fold in the lemon juice and baking powder stirring until combined.

5.

Divide the batter into 12 muffins tins. Top each muffin with two tablespoons of crumb topping

6.

Bake for 20-22 minutes or until tops are lightly golden and toothpick comes out clean.

7.

Cool muffins for 10 minutes.

Prepare the Lemon Glaze

1.

In a small bowl combine all the ingredients. Whisk until smooth. Add more lemon juice if needed to reach desired consistentency.

2.

Drizzle over the muffins.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Lemon Crumb Muffins

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Atara
Atara
6 months ago

In step 4, what does it mean when it says add the topping?

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Avigael
Admin
Reply to  Atara
6 months ago

i was confused by this wording as well. leah means to add the whipped topping… hope that answers your question.

Atara
Atara
Reply to  Avigael
6 months ago

Ahhhh I see, thank you!

Atara
Atara
Reply to  Atara
6 months ago

They were absolutely delicious! I used orange extract as didn’t have lemon. I think I need to tweak the consistency of the crumb topping though, as it didn’t sink so well into the muffin, but still looked and tasted amazing. I also skipped the glaze.