Have I mentioned that I love lemon? I’m not the biggest fan of sweets (despite the string of sweet bakes recently), but this hit my sweet spot (pun intended) with its citrus intensity. I baked these double lemon ginger crumb muffins for an office party so I went a little crazy and tripled the recipe that was the inspiration. I ended up with 24 mini muffins and 16 full sized muffins, but the below should make about 7-10 full sized muffins.
- 1/4C light unsalted butter, melted
- 3/4C all purpose flour
- 2Tb granulated sugar
- 2Tb light brown sugar
- 1/4C light unsalted butter, softened
- 1/4C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- zest of 1 lemon
- 2Tb lemon juice, freshly squeezed
- 1 tbsp minced ginger/ginger stir-in paste
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1C all purpose flour
- 1/2C light sour cream
- 6Tb powdered sugar
- 1Tb lemon juice
- Preheat oven to 350°F. Oil/butter a muffin pan.
- Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer the crumb topping to a small rimmed baking sheet or large plate. Set aside.
- In a large bowl or standing mixer, cream together the butter and granulated sugar until they’re light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest, ginger, and lemon juice. Continue mixing and scrape the sides of the bowl as needed. Add salt, baking powder, and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a spoon to divide the batter between prepared baking cups.
- Generously coat each portion of batter with the prepared crumb topping. (I ended up with some left over.)
- Bake for 18-20 minutes, or until a toothpick stuck into the center comes out clean. Cool in the pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely.
- When the muffins are cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Use a small spoon or whisk to drizzle the glaze over the cooled muffins.
- Serve immediately or store in an airtight container for up to several days.
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