Jumbo Bakery Style Meyer Lemon Crumb Muffins
Jumbo bakery style muffins with a tart lemon curd, crumble topping and icing. (The one star vote is from Debbie who doesn't own a food scale)
Equipment
- 1 jumbo muffin pan
Ingredients
- 358 g All purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 250 g granulated sugar
- 2 Tablespoons Meyer lemon zest
- 76 g unsalted butter,, melted and slightly cooled
- 72 g oil, (I use avocado oil, any neutral oil works)
- 320 g sour cream
- 2 ½ Tablespoons Meyer lemon juice
- 2 large eggs,, room temperature
- 1 teaspoon vanilla extract
Crumb topping:
- 87 g All purpose flour
- 67 g sugar
- 42 g butter,, melted
- 2 teaspoon meyer lemon zest
- ⅛ teaspoon salt
Optional: Lemon Curd - can be homemade or store bought. If homemade make a day ahead of time. See recipe post for links to lemon curd recipe.
Instructions
- 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 large muffin paper 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.
Notes
Please use a food scale for accurate measuring.
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.
If you are making these and for some reason don’t have enough sour cream you can sub plain, Greek yogurt.
Notes originally in the blog copy, I decided to add them here instead.
- 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 ⅔ cup sour cream or more was best result. Personally I would go with the full 1 ⅓ 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.