Jumbo Lemon Coffee Cake Muffins Recipe

Name: Jumbo Lemon Coffee Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STREUSEL:; 1-3/4 cup Flour; 3/4 cups Light Brown Sugar; 1 teaspoon Kosher Salt; 3/4 cups Unsalted Butter, Chilled And Cut Into Pieces; FOR THE CAKE:; 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Kosher Salt; 1/2 cups Unsalted Butter, Softened At Room Temp , Plus More For Pans; 1 cup Granulated Sugar; 1 Tablespoon Lemon Zest {or 4 Smallish Lemons}, Or More To Taste; 2 whole Eggs; 1 teaspoon Real Vanilla Extract; 1 cup Buttermilk; FOR THE GLAZE:; 1 cup Powdered Sugar; 3 Tablespoons Fresh Squeezed Lemon Juice

Servings: persons

FOR THE STREUSEL:
1-3/4 cup Flour
3/4 cups Light Brown Sugar
1 teaspoon Kosher Salt
3/4 cups Unsalted Butter, Chilled And Cut Into Pieces
FOR THE CAKE:
2 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1/2 cups Unsalted Butter, Softened At Room Temp , Plus More For Pans
1 cup Granulated Sugar
1 Tablespoon Lemon Zest {or 4 Smallish Lemons}, Or More To Taste
2 whole Eggs
1 teaspoon Real Vanilla Extract
1 cup Buttermilk
FOR THE GLAZE:
1 cup Powdered Sugar
3 Tablespoons Fresh Squeezed Lemon Juice

1
Start by preheating oven to 350 degrees F and buttering a 6-count jumbo muffin tin.
2
In a medium bowl prepare the streusel by mixing the flour, light brown sugar and salt. With a pastry cutter, cut in 3/4 cups of chilled butter and refrigerate the mixture until ready to use.
3
For the muffins; in a large bowl whisk together the flour, baking soda, baking powder and salt, set aside. Next beat the butter and sugar on medium low until light and creamy. Add the zest and with the mixer on low slowly blend in one egg at a time, scraping down the sides and bottom of the bowl in between. Lastly add the vanilla. Once blended add in a third of the buttermilk, then a third of the flour mixture alternating until all incorporated.
4
Divide the batter among the 6 muffin cups and then sprinkle with the streusel. Place the filled muffin tin in a preheated oven for 45-55 minutes, or until done. Check by inserting a toothpick or cake tester, they are done when it comes out clean. Let cool completely.
5
Prepare the glaze by whisking the powdered sugar with fresh lemon juice. Let sit for 5 minutes to thicken slightly, then with a spoon drizzle glaze over muffin tops. Serve!

1772

kcal

Calories

109

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE STREUSEL:, 1-3/4 cup Flour, 3/4 cups Light Brown Sugar, 1 teaspoon Kosher Salt, and more.

Yes, Jumbo Lemon Coffee Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jumbo Lemon Coffee Cake Muffins

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