Simply the Zest Muffins

(Better than all the rest - not bragging, just singing)

When life gives you the opportunity to make yet another lemon pun, it’s really hard to decide exactly which one to choose…

I wanted to start off by mentioning before we hop in to the recipe that I used a standard cupcake tin for these so they are not cafe muffin sized. You can absolutely use a muffin tin or a mini muffin/cupcake tin, they’ll be delicious any way! Just be sure to account fr how many or how few muffins they’ll produce and adjust your bake time accordingly. :)

Now onto the delicious Lemon Streusel muffins with Lemon Glaze.

Muffin ingredients:

•  1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1 tbsp baking powder

• 1/4 tsp kosher salt

• 1 tbsp lemon zest 

• 1/2 cup unsalted butter

• 1 portion lemon pudding (*see recipe below*) from scratch or 1 packet of instant lemon pudding

• 1/4 cup milk

• 2 eggs (large)

• 2 tbsp lemon juice 

• 1 teaspoon lemon extract (optional! I don’t traditionally use it in these unless I’m feeling like I want an extra punch of lemon.)

Lemon pudding ingredients:

• ¾ cup sugar

• ¼ cup cornstarch

• 2½ cups milk

• 3 egg yolks, lightly beaten

• 2 tbsp finely grated lemon zest

• pinch of salt

• ½ cup fresh lemon juice

• 1½ tbsp unsalted butter at room temperature

Streusel:

• 6 tbsp unsalted butter

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/4 tsp kosher salt

• 1 tbsp lemon zest

Lemon glaze:

• 1 cup confectioners sugar (adjust amount for larger quantity / if you just prefer more glaze)

• Juice of 1 lemon

• Add a tsp milk if you need to increase liquidity, adjust until desired consistency reached.

Directions

Muffin mixture:

1. Preheat the oven to 425 degrees F and line a muffin pan with papers.

2. Place the flour, sugar, baking powder, salt, and lemon zest in a large bowl, and whisk to combine.

3. Melt the butter in a large liquid measuring cup, then whisk in the pudding/pudding mix, milk, eggs, lemon juice, and lemon extract.

4. Pour the liquid ingredients into the dry, and fold together gently until just barely combined.

5. Divide the batter equally between all 12 wells of the muffin pan, then top with crumb topping.

6. Bake for 5 minutes at 425 degrees F, then lower the oven temperature down to 350 degrees F and continue to bake for 18 to 22 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean.

7. Allow to cool some before coating the crumbles with your glaze!

Lemon pudding:

1. Whisk the sugar and the cornstarch together in a medium saucepan.

2. Add in the milk and whisk until smooth.

3. Add the egg yolks, zest lemon juice, butter, and salt and cook over medium heat, stirring constantly. Adjust your heat as needed! You do not want the bottom/sides to burn!

4. As you see the mixture begin to thicken switch to a silicon spatula and gently stir until the desired consistency is reached and immediately remove from heat.

5. Pour through a strainer into bowl to cool.

6. Let cool to room temperature if you’re not making muffins until later or next day or chill loosely covered for 1 hour.

Streusel:

1. Melt the butter in a small pot, then add the flour, sugar, salt, and lemon zest.

2. Toss together with a fork, until crumbly.

I hope you love these ridiculously lemony muffins as much as I do! If you’re a fan of the poppyseed and want to add 2-3 tbsp, please do! :)