Lemon Streusel Muffins | Blue Jean Chef - Meredith Laurence
These lemon streusel muffins are sweeter than your regular muffin, but more dense than a cupcake. They are the perfect coffee break snack.
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Cooking tools:
- Piping bag
- Muffin tin
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Spatula
- Microplane
- Citrus press
- Fork
- Paper liner
- Cooling rack
- Chef's knife
- Cutting board
- Baking powder
Ingredients
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- Zest of 1 lemon
- 4 tablespoons melted unsalted butter
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 egg (plus 2 egg yolks, room temperature)
- 1 teaspoon pure lemon extract (optional)
- ½ cup sour cream
- ⅓ cup milk
- Juice of 1 lemon
- ¾ cup powdered sugar
- Zest ½ lemon
- 2 to 3 teaspoons fresh lemon juice
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