Glazed Jumbo Lemon Crumb Muffins
These Glazed Jumbo Lemon Crumb Muffins are perfect for breakfast, brunch or a mid-day snack. Moist and fluffy (from the addition of yogurt), loaded with tart lemon flavor, topped with sweet streusel and finished with a sticky, rich glaze, these muffins are simply marvelous! I’m so thrilled the first OFFICIAL day of spring has finally sprung, I can hardly contain myself! 
Ingredients MUFFINS 2 Cups All Purpose Flour , spooned and leveled* ½ tsp Baking Soda ½ tsp Kosher Salt 6 TBS Unsalted Butter , softened to room temperature 1 Cup Granulated Sugar 2 large Eggs , at room temperature 1 Cup Strained Greek Yogurt * 1 tsp Vanilla Extract 2 TBS Lemon Juice 1 TBS Lemon Zest (about 1 ½ lemons) CRUMB TOPPING 1 1/3 Cups All Purpose Flour 1/3 Cup Light Brown Sugar , packed 1/3 Cup Granulated Sugar 1/8 tsp Kosher Salt ½ Cup Unsalted Butter , melted GLAZE 1 Cup Powdered Sugar 2-3 TBS Lemon Juice Instructions
- Preheat oven to 425 degrees F. Spray a 6-count Jumbo muffin pan or a 12-count muffin pan with nonstick spray. Set aside.
- Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside
- Prepare the Muffins: In a large bowl whisk together the flour, baking soda and salt. Set aside.
- In a large bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. Add the eggs, yogurt and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until mixture is combined and creamy, stopping to scrape down the sides of the bowl as needed.
- Slowly add the dry ingredients into the mixing bowl and beat on low speed until JUST combined. Add in the lemon juice and zest, and continue to beat until combined.
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