Jumbo Bakery Style Meyer Lemon Crumb Muffins with Meyer Lemon Curd. All the Meyer lemony goodness in one, giant muffin. Well, six giant muffins.
Its been a while since I have made muffins for my blog. Like. A long while. Not sure why. I make muffins once in a while at home, they usually get eaten up before I get a chance to photo them. Since I am still knee-deep in Meyer lemons over here I figured why not make lemon crumb muffins. Jumbo bakery style ones at that.
When I was a kid we would go to a market and deli called Pierre Lafond to get giant muffins for an after school treat. I would either get black bottom cupcakes ( so retro!) or these giant lemon curd filled crumb muffins. They tasted like lemon meringue pie in muffin form.
There is something special about getting a freshly baked giant muffin from a bakery, and they are just as easy to make at home. Most recipes that yield 12-15 muffins will also make 6 jumbo muffins.
One issue is making bigger muffins is finding paper liners to fit the bigger muffin tin. I made my own tulip style liners so they would hold in the muffins since these get filled to the top and I add a crumb topping to them.
Making your own jumbo tulip muffin liners is super easy.
You will need 6 square of parchment paper no smaller than 6×6 inches. I found that this is the perfect size for these. I press down into the muffin pan with an upside down glass that fits and they fold in. Then I set the glass upside down and place the square over it to tighten the folds on each side between the corners.
It doesn’t have to be perfect. I have one hand on top of the paper holding it down over the glass as I press the folds on the liners tighter agains the glass.
Next, spread a teeny bit of butter in each muffin tin well and place the liners in, pressing down so the butter holds them in. That’s it!
No need to worry if they aren’t sitting all the way into the tin, the butter helps keep them down but as soon as you fill with batter they will fit the tin perfectly.
These lemon crumb muffins are fantastic with and without the curd. I personally love them with the curd filling.
Fill the tin halfway then make an indent in the middle with a spoon, add in a heaping tablespoon of the curd and cover completely with more batter, making sure the curd isn’t oozing out the side. You want it to stay in in the middle of the batter.
After the batter is all scooped in, cover the tops with the crumb. There is a lot of crumb, but because the liners are extra high the crumb stays in while baking. Maybe a piece or two spills out, that is ok.
Golden, jumbo Meyer lemon crumb muffins. These smell amazing when baking. Lemon zest and juice in the muffins, lemon curd, lemon zest in the crumb too. And if you want, you can add a lemon icing too!
There is one great trick to getting jumbo style muffins to bake up and not out. That is starting the baking at a higher temp and then without opening the oven door, lower the temp for the remaining of the baking. The higher temp gets that initial rise started and then the lower temp bakes the muffins more evenly.
Baking the entire time at one temperature won’t give the same result. That initial high heat helps these rise and stay risen. Because these are jumbo muffins they take longer than smaller sized ones and the lower temp helps bake them evenly without drying out the edges and leaving the center raw.
I am not a fan of opening the oven door to turn a pan halfway through the baking process to ensure even baking. I find that this will cause baked goods to sink and have the middles not bake the same as the edges. I leave baked goods alone until its close to almost finished, then I check for doneness.
You can use either the toothpick method ( although you might end up sticking the toothpick into the curd leaving a false sense of not done yet) or you can lightly press the top of the muffin to see if it springs back. If so, they are done.
A few notes about the Jumbo Bakery Style Meyer Lemon Crumb Muffin recipe first:
- Make sure you set everything out to room temperature first ( eggs, sour cream etc) about 65-70 Deg F
- Rub the zest and sugar together to release the lemon oils
- I tested these lemon muffins with using all butter, all oil and half butter half oil. I love the moistness from the oil as well as the crumb from the butter so I went with both. Melt and slightly cool the butter first.
- I also tested this recipe using all milk, half sour cream and half milk as well as mostly sour cream with a little milk and all sour cream. I know, I am crazy but I wanted to get a consistent result with the best ratio of ingredients. I found that using at least 2/3 cup sour cream or more was best result. Personally I would go with the full 1 1/3 cup sour cream but if for some reason you want to make these muffins but don’t have enough sour cream you can make up the difference with full fat whole milk and they will be just as good.
- The curd filling is totally optional. I used my Meyer lemon curd recipe, you can use store bought if you don’t feel like making that from scratch as well. If you do use my Meyer lemon curd recipe make it the day before you make the muffins. It needs to set up completely before being used.
- The crumb topping is a must. I added in lemon zest for yet another hit of lemon, I make the crumb then let it set up for a few minutes in the fridge before adding to the muffins.
- As tempting as it may be to eat these as soon as they are out of the oven, let them cool for a while still in the pan. Gently lift out and then cool completely, while still in the liners, on a wire rack.
- Add a little lemon icing drizzle if you want even more lemony goodness.
- 2 3/4 cup all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cup granulated sugar
- 2 Tbsp Meyer lemon zest
- 1/3 c unsalted butter, melted and slightly cooled
- 1/3 cup oil ( I use avocado oil, melted coconut oil would also work)
- 1 1/3 c sour cream *
- 2 1/2 Tbsp Meyer lemon juice
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2/3 c flour
- 1/3 c sugar
- 3 tbsp butter, melted
- 2 tsp lemon zest
- Pinch salt
- 3/4 cup powdered sugar
- 1-2 Tbsp Meyer lemon juice
Set out the sour cream and eggs to come to room temperature (65-70deg F).
Preheat oven to 425 Deg F. Set out a 6 well large muffin tin and line with jumbo tulip shaped parchment liners.
(DIY version as seen in the post - cut six 6x6 inch parchment squares, pressed into each muffin well and sides folded at an angle slightly to fit. You can double check the fit by placing the parchment square over the bottom of an upside down cup of glass that is same width as muffin tin base and then folding each side between corners until it’s snug. Grease the tin with a little bit of butter then place the folded liners into the tin pressing down to keep them in.)
Make the crumb topping:
Mix all the ingredients with a fork until crumbly, set in the refrigerator until ready to add to the muffins.
Make the muffins:
Whisk together the flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
In a bigger mixing bowl rub the sugar and zest together with your fingers until very fragrant, whisk in the melted butter and oil, then add in the sour cream, lemon juice, eggs and vanilla whisking again until well mixed. Add in the flour mixture and stir with a spatula until no more flour streaks remain.
Divide batter between all 6 wells, they will be very full if not over the top, that is ok. This is what the tulip liners are for since they are much higher than the muffin tin. Sprinkle the crumble mixture over the tops of the muffins.
(If you are filling with curd only fill each the muffin tins half way, make an indent in the middle of the batter, add a heaping tablespoon of curd then add the rest of the batter on top making sure the curd stays in the middle)
Bake the muffins at 425 Deg F for 8 minutes then without opening the oven, reduce the heat to 350 Deg F and bake for another 20-22 minutes or until the tops bounce back wen pressed/toothpick inserted to the middle top is clean ( if using curd some will stick to the toothpick so the checking the top by pressing method will work better for these). They will be a light golden color.
Let cool in the muffin pan for 20 minutes and then carefully remove the muffins to cool completely on a wire rack.
If adding the icing drizzle, whisk together the powdered sugar and lemon juice then drizzle over the cooled muffins with a fork.
These keep well in an airtight container at room temperature for a few days.
These are big muffins. You can make them into regular size if you like, they will make between 12-15 muffins. Baking time will vary. I have not tested this recipe for regular sized muffins.
For the dairy component you can also do half sour cream half milk, or 1 c sour cream, 1/3 cup milk. No less than 2/3 c sour cream. If you are making these and for some reason don’t have enough sour cream you can either sub plain, Greek yogurt or add milk to the sour cream until you have 1 1/3 cups. Don't use all milk, it wont have the same moist result.
Jumbo lemon muffins. Curd filling. Crumb topping. A drizzle of icing. These have it all.