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Bakery Style Triple Lemon Muffins Recipe

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4.2 from 14 reviews

These Bakery Style Triple Lemon Muffins offer a vibrant citrus flavor with three layers of lemon zest, lemon emulsion, and a tangy lemon glaze. Perfectly moist and fluffy, they are topped with a buttery lemon streusel that adds a delightful crunch, making them an irresistible treat for any lemon lover.

Ingredients

Streusel Topping

  • 1/2 cup all purpose flour (60g)
  • 1/4 cup brown sugar (48g)
  • 2 tbsp granulated sugar
  • 1/2 tsp lemon zest (from about 3-4 lemons for whole recipe)
  • 1/8 tsp kosher salt
  • 1/4 cup unsalted butter, cold and diced small

Muffin Batter

  • 3 cups all purpose flour (360g)
  • 1 cup white sugar (200g)
  • 2 tbsp lemon zest
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 tbsp unsalted butter, melted
  • 1/2 cup vegetable oil (or other neutral oil)
  • 1/2 cup whole milk (or other milk)
  • 1/2 cup Greek yogurt (or sour cream)
  • 3 large eggs
  • 1/2 tsp lemon emulsion

Lemon Glaze

  • (Ingredients for the lemon glaze are presumed available but not detailed in the recipe. Typically made from powdered sugar and lemon juice or lemon emulsion.)

Instructions

  1. Make the streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, lemon zest, kosher salt, and cold diced butter. Using your fingers, gently pinch the butter into the mixture until small pea-sized clumps form. Place the streusel in the fridge while preparing the muffin batter to keep it cold and crumbly.
  2. Preheat the oven: Set your oven to 425°F and line a 12-cup muffin tin with muffin liners to prepare for baking.
  3. Prepare dry ingredients: In one medium bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and kosher salt until well combined.
  4. Prepare wet ingredients: In a second medium bowl, melt the butter by microwaving it in 30-second intervals until fully melted. Add the vegetable oil, milk, Greek yogurt, eggs, and lemon emulsion. Whisk these ingredients thoroughly to combine.
  5. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients all at once. Using a large spatula, gently fold the mixture together. Be careful not to overmix; fold just until the flour is incorporated and no large streaks remain. The batter should be lumpy.
  6. Scoop batter into muffin tin: Using an ice cream scoop for consistent portion size, fill each muffin liner to the top with batter.
  7. Add streusel topping: Generously sprinkle the chilled streusel over each muffin. It's fine to have lots of streusel on top and around the edges of the muffin tin.
  8. Bake: Bake the muffins for 7 minutes at 425°F. Then reduce the oven temperature to 350°F and continue baking for another 13 to 15 minutes, or until a toothpick inserted comes out clean and the muffins are golden brown.
  9. Cool muffins: Remove the muffins from the oven and let them cool in the pan for 5 to 10 minutes. Afterwards, transfer them to a wire rack to cool completely.
  10. Prepare and apply lemon glaze: Line a baking sheet with parchment paper and place the wire rack with cooled muffins over it. Drizzle the prepared lemon glaze evenly over the muffins to finish.

Notes

  • For best results, keep the streusel cold before baking to maintain its crumbly texture.
  • Do not overmix the batter to avoid dense muffins; lumpy batter is normal.
  • You can substitute the Greek yogurt with sour cream if preferred for differing tanginess.
  • Lemon emulsion can be replaced with fresh lemon juice but flavor strength may vary.
  • Baking time may vary slightly based on your oven, so check muffins a couple of minutes before suggested time.
  • The lemon glaze ingredients are not listed but typically involve powdered sugar and lemon juice or emulsion for a smooth drizzle.

Find it online: https://recipeplenty.com/bakery-style-triple-lemon-muffins-recipe/