Glazed Jumbo Lemon Crumb Muffins

These Glazed Jumbo Lemon Crumb Muffins are perfect for breakfast, brunch or a mid-day snack.  Moist and fluffy (from the addition of yogurt), loaded with tart lemon flavor, topped with sweet streusel and finished with a sticky, rich glaze, these muffins are simply marvelous!

Ingredients
MUFFINS

• 2 Cups All Purpose Flour , spooned and leveled*
• ½ tsp Baking Soda
• ½ tsp Kosher Salt
• 6 TBS Unsalted Butter , softened to room temperature
• 1 Cup Granulated Sugar
• 2 large Eggs , at room temperature
• 1 Cup Strained Greek Yogurt *
• 1 tsp Vanilla Extract
• 2 TBS Lemon Juice
• 1 TBS Lemon Zest (about 1 ½ lemons)

CRUMB TOPPING

• 1 1/3 Cups All Purpose Flour
• 1/3 Cup Light Brown Sugar , packed
• 1/3 Cup Granulated Sugar
• 1/8 tsp Kosher Salt
• ½ Cup Unsalted Butter , melted

GLAZE

• 1 Cup Powdered Sugar
• 2-3 TBS Lemon Juice

Instructions

1. Preheat oven to 425 degrees F. Spray a 6-count Jumbo muffin pan or a 12-count muffin pan with nonstick spray. Set aside.
2. Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside
3. Prepare the Muffins: In a large bowl whisk together the flour, baking soda and salt. Set aside.
4. In a large bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. Add the eggs, yogurt and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until mixture is combined and creamy, stopping to scrape down the sides of the bowl as needed.
5. For full instructions : www.nospoonnecessary.com

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