LEMON CRUMB MUFFINS
While I acknowledge that my job is pretty easy in the whole realm of jobs (I’m not saving lives, protecting people, or putting out fires), it can be pretty stressful. I’m a full time blogger and a stay-at-home mom so there is always something going on, especially at the end of the school year.
{WHY is everything at the end of the year, may I ask? Projects, field trips, parties, talent shows. *head exploding*}
I have about 4 hours of uninterrupted kid-free time every day to work while Jordan is at school. That’s the time I try to crank out as much focused work as possible (like writing, editing, baking, and photographing) so that in the evenings and early mornings I am just doing easy stuff, like social media, so I can be a parent and work at the same time.
{BTW, that whole work and be a parent at the same time thing? That rarely works. Have it all, pffft. Not a real thing, my friends.}
Anyway, back to my work day.
INGREDIENTS
TOPPING:
MUFFINS:
GLAZE (OPTIONAL):
INSTRUCTIONS
for full recipes please see : www.crazyforcrust.com
{WHY is everything at the end of the year, may I ask? Projects, field trips, parties, talent shows. *head exploding*}
I have about 4 hours of uninterrupted kid-free time every day to work while Jordan is at school. That’s the time I try to crank out as much focused work as possible (like writing, editing, baking, and photographing) so that in the evenings and early mornings I am just doing easy stuff, like social media, so I can be a parent and work at the same time.
{BTW, that whole work and be a parent at the same time thing? That rarely works. Have it all, pffft. Not a real thing, my friends.}
Anyway, back to my work day.
INGREDIENTS
TOPPING:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter — melted
MUFFINS:
- 4 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 tablespoon lemon zest — 1 large lemon
- 2 tablespoons fresh lemon juice — from 1 large lemon
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sour cream
- 4 cups all purpose flour
GLAZE (OPTIONAL):
- 3/4 cup powdered sugar
- 2-4 tablespoons lemon juice
INSTRUCTIONS
- Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes 24-28 muffins. Half the recipe for a smaller batch!)
- Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
- Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.)
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for full recipes please see : www.crazyforcrust.com