Lemon Crumb Muffins with Glaze | Eggless Lemon Muffins | लेमन मफिन्स

Sunday, August 14, 2016

Moist, delicious, crumbly, lemony Muffins which are easy to put together and taste great.

Today, I am sharing the recipe of Lemon Muffins with Crumble topping and Lemony glaze for the extra zing. They are perfect for breakfast or with evening Coffee.

Eggless Glazed Lemon Crumb Muffins

Recipe Cuisine: World | Recipe Category: Baking
Prep Time: 20 Mins | Baking time: 20-22 Mins | Yields - 6 Large Muffins

Ingredients:

Note: All Ingredients should be at room temperature

For Muffins

All Purpose Flour (APF) । मैदा - 1 and 1/4th cups
Baking Powder । बेकिंग पाउडर - 3/4th tsp
Baking Soda । बेकिंग सोडा - 1/2 tsp
Salt । नमक - 1/2 tsp
Oil | तेल - 1/4th cup
White Granulated Sugar । शक्कर - 1/2 cup - grinded to powder
Vanilla Extract । वेनिला एक्सट्रेक्ट - 1/2 tsp
Milk। दूध - 2 tbsp
Lemon Zest* | नींबू की खुरचन* - 1 tsp
Lemon Juice । नींबू का रस - 2.5 tbsp
Yogurt । दही - 1/2 cup
Yellow Food Colour or Turmeric । पीला खाने का रंग या हल्दी - a pinch (optional)

For Crumb Topping

White Sugar । चीनी - 1/4th cup
All Purpose Flour । मैदा - 1/2 cup
Butter । मख्खन - 1/4th cup cut into small cubes

For the Glaze

Icing Sugar । आइसिंग शुगर - 4-5 tbsp
Lemon Juice । निम्बू का रस - 1.5 tbsp

Tip
* While removing the Yellow skin of the Lemon, take care not to scrap the white part underneath the yellow skin as that is the most bitter part of the Lemon and can ruin the taste of Muffins.

Procedure:

Baking the Cake:

Pre-heat the oven at 200°C and place Muffin liners in a Muffing tray. Here, I used Butter Paper as liners.
In a bowl, take all the ingredients under the Crumb topping and with the help of finger tips, break the butter cubes into the flour & sugar mix and make a sand like texture crumb. Keep it in the fridge to be used in step 7.
Take the dry ingredients (from APF to Salt) in a bowl and with the help of whisk, mix all the ingredients well and set aside.
Take Oil and Sugar in a bowl and whisk it for good 2-3 minutes using a balloon whisk or electric beater. Next, add Yogurt, Lemon Zest and Juice, Turmeric powder and Vanilla Extract. Whisk all again for 2 minutes.
Add the flour in 2-3 batches in the Oil-Yogurt mix and fold in gently.
Add 2-3 tbsp of milk if needed. The batter should be thick and spoonable.
Divide the batter into all 6 Muffin liners and tap to remove all the air bubbles. Sprinkle the Crumb topping on each Muffin.
Bake it for 20-22 minutes at 180°C or until a skewer inserted in the middle comes out clean.
Let the Cake cool down for 5-7 minutes in the tray and then take it out on a wired rack and cool it down completely.

For the Glaze:

Take Icing Sugar and Lemon Juice in a bowl and mix well. If you want the icing to be more liquid, add more Lemon Juice or if you it thicker, add some more Icing Sugar.

Once the Muffins cool down completely, drizzle the Lemony Glaze and serve.