25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary

Ohhh haaaaay, friends!

Haaaaaaaaappy rst day of SPRING!

I’m so thrilled the rst OFFICIAL day of spring has nally sprung, I can hardly contain myself! 🎉

I could care less if Mother Nature is aware that we have o cially ARRIVED at the season synonymous with

the blossoming of nature, new beginnings and ummm, WARMTH.

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25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary

NOTHING can stop me from basking in ALL of the vernal sunshine (or sweet spring showers).

In case you haven’t gathered from my enthusiasm, spring is my FAVORITE season.

No o ense to the elves and Santa, but THIS is the ‘Hap-HAPPIEST season of all’.

I mean, what’s NOT to love?

Birds chirping, owers blooming, colorful produce, long sunny days.  

*SWOON*

b 20.6K j 63 s h 4 x 7
×

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25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary

Obviously I felt the need to bring something DAYUM delicious to the table in honor of a day SO great.

And, I KNEW whatever I made to celebrate today just HAD to include lemons.  Because spring = lemons in

ALL the things…

Food.  Water.  Tea.  My hair (don’t look at me like that.  Have you tried lemon juice, or lemon oil in your hair? 

Game changer.)

And after racking my brain I gured lemons in MUFFINS just made sense.

Because when life gives you Monday, you eat mu ns on repeat and call it a day.

So today I have some magically delicious mu ns to help you start this ne spring morning o right.

…You get a mu n.  And YOU get a mu n.  AND YOU GET A MUFFIN!

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25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary

⬆ Too much?  I blame my lameness on lack of sleep.

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25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary

Glazed Jumbo Lemon Crumb Mu ns

Glazed because life is too short not to.

Jumbo because sometimes a teeny-tiny, little one bite mu n just won’t do.

Lemon because SPRING!

And a crumb topping because… well, frankly, streusel is EVERYTHING.

These mu ns are maaaaarvelous.  Simply marvelous.

Moist and dense, yet light and u y from the addition of yogurt, and slightly tangy and tart from the lemon. 

Topped with a crisp, crumbly, brown sugary streusel crumb topping.  And, generously drizzled with a rich,

sticky, sweet lemony glaze.

So SOOO GOOD, you guys.

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25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary

Seriously.  Stop what you are doing and get deez mu ns in your mouth!

How to Make It:

These mu ns aren’t a one bowl type of situation, but trust me, they are 100% worth the extra bowls!

Start with making your crumb topping by whisking together some our, sugar and salt together.  Slowly add

in your melted butter, and use a fork to blend everything together until crumbs form.

Set the streusel aside while you make the mu n mix, which goes down like any ‘ole two bowl mu n mix.

Whisk together your dry ingredients and set them aside.

In a separate bowl, beat the butter until it is creamy, and then add in the sugar.  Beat the butter and sugar

together until creamed and paste like.

Add in the eggs, yogurt, and vanilla extract.  Beat again until everything is combined.

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25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary

Slowly add in the dry ingredients and beat until everything is ALMOST combined.  Then add in the lemon

juice and zest and beat until combined.

Divide your matter among the mu n tins and sprinkle with the crumb topping, pressing it gently into the

batter.

Toss the mu ns into a preheated oven and bake until a toothpick inserted into the center of a mu n comes

out clean.

While the mu ns are baking, whip together the SUPER SIMPLE glaze by whisking together some powdered

sugar with a bit of lemon juice.  Done and done.

When the mu ns are done baking and cooling, drizzle them generously with the glaze and sprinkle with

some extra powdered sugar if desired.

Proceed to stu your face with as many mu ns as humanly possible.  Sharing not required.

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25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary

Recipe Notes:
1. It is really important you measure your our correctly.  Make sure you SPOON the our into your

measuring cup, and then LEVEL it o .  Don’t just dip your measuring cup into your container of our! 

If you do this your our ends up more compact, AKA you end up with more our than 1 cup, and that’s a

no-no.

2. Make sure you use strained Greek Yogurt in these mu ns.  I used low-fat Fage, but you can use non-fat

or full fat, and you can use whatever brand of strained yogurt you would like.  Or, you can strain Greek

yogurt yourself.  To do so, simply suspend a ne wire mesh strainer over a bowl and line the strainer

with cheesecloth.  Dump the yogurt on top of the cheesecloth and cover with plastic wrap.  Transfer the

bowl to the refrigerator and allow the yogurt to strain for at least 1 hour, or up to overnight for best

results.

3. The amount of lemon juice in the glaze will depend on how thick or thin of a glaze is desired.  I used 2

tablespoons of lemon juice in my glaze and I found it to be perfect, but if you want a thinner, tarter

glaze, use all 3 tablespoons.

4. You can use this recipe to make regular sized mu ns, instead of jumbo mu ns, if you would like.  To

make regular mu ns you will need to reduce the additional baking time.  So you will bake these for 5

minutes at 425 degrees F, and then 15 minutes at 350 degrees F.

5. These mu ns freeze well for up to 2-3 months.  Just make sure you do not glaze the mu ns prior to

freezing them.  Allow the mu ns to thaw in the refrigerator overnight before heating, glazing and

eating.

6. I did not come up with the baking technique (starting the oven at a high temperature, and then

reducing it to a lower temperature), I adopted it from Sally’s Baking Addiction.  Sally is the

mastermind behind one of my favorite baking blogs, and her technique for baking mu ns is GENIUS. 

The burst of hot air at the beginning of baking helps lift the tops of the mu ns quickly, and then

reducing the temperature allows the insides of the mu ns to bake without drying out.  Read: SKY high

mu ns, JUST like your favorite bakery.

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These Glazed Jumbo Lemon Crumb Mu ns are GUARANTEED to get you out of bed.  Do this and celebrate

the spring season in delicious style, my friends.

Until Thursday friends, cheers – to stud mu ns… Lemon Stud(ded) Mu ns to be exact.

-XOXO-

Cheyanne

Glazed Jumbo Lemon Crumb Muffins with Yogurt 4.73 from 11 votes

Prep Time Cook Time Total Time

20 mins 30 mins 50 mins

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!

Course: Breakfast, Dessert, Snack

Cuisine: American
Servings: 6
Print
Calories: 843 kcal

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25/4/2018 Glazed Jumbo Lemon Crumb Muffins with Yogurt - No Spoon Necessary
Author: Cheyanne Holzworth-Bany

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 Fage 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
1. Preheat oven to 425 degrees F. Spray a 6-count Jumbo
muffin pan or a 12-count muffin pan with nonstick spray.
Set aside.
2. 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
3. Prepare the Muffins: In a large bowl whisk together the
flour, baking soda and salt. Set aside.
4. 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.
5. 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.
6. Divide the batter among the muffin tins until they are almost full all the way to the top. Sprinkle with
crumb topping, gently pressing it into the batter, and filling each tin all the way to the top.
7. Bake the muffins for 5 minutes at 425 then, reduce the oven temperature to 350 degrees, leaving the
muffins in the oven! Bake for an additional 21-24 minutes*, or until a toothpick inserted into the center
comes out clean.
8. Meanwhile, make the glaze: Whisk together the powdered sugar with 2 tablespoons of lemon juice. Taste
and adjust with an additional tablespoon of lemon juice if a tarter and thinner glaze is desired.
9. To serve: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with the
glaze. Enjoy!

Recipe Notes
*YIELD: 6 Jumbo Muffins or 12 Regular Muffins
1. It is really important you measure your flour correctly. Make sure you SPOON the flour into your measuring
cup, and then LEVEL it off. Don’t just dip your measuring cup into your container of flour! If you do this your
flour ends up more compact, AKA you end up with more flour than 1 cup, and that’s a no-no.
2. Make sure you use strained Greek Yogurt in these muffins. I used low-fat Fage, but you can use non-fat or
full fat, and you can use whatever brand of strained yogurt you would like. Or, you can strain Greek yogurt
yourself. To do so, simply suspend a fine wire mesh strainer over a bowl and line the strainer with cheesecloth.
Dump the yogurt on top of the cheesecloth and cover with plastic wrap. Transfer the bowl to the refrigerator
and allow the yogurt to strain for at least 1 hour, or up to overnight for best results.
3. The amount of lemon juice in the glaze will depend on how thick or thin of a glaze is desired. I used 2
tablespoons of lemon juice in my glaze and I found it to be perfect, but if you want a thinner, tarter glaze, use
all 3 tablespoons.
4. You can use this recipe to make regular sized muffins, instead of jumbo muffins, if you would like. To make
regular muffins you will need to reduce the additional baking time. So you will bake these for 5 minutes at 425
degrees F, and then 15 minutes at 350 degrees F.
5. These muffins freeze well for up to 2-3 months. Just make sure you do not glaze the muffins prior to freezing
them. Allow the muffins to thaw in the refrigerator overnight before heating, glazing and eating.
*Baking technique (high and then lower temperature) from Sally’s Baking Addiction.

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