Lemony Lemon Muffins

I apologize for the lack of posts recently.  I think cookie week really tuckered me out and I haven’t been cooking or baking much since.  I’m finally over that and ready to get back in the kitchen! 
If you are a frequent reader of my blog, than you know how much I love lemon.  Anything lemon really.  But put it in cake or muffins and I’m in.  I’m all in.  So yet another muffin recipe from Stephanie’s Kitchen.  If you love lemon bundt cake, than you will simply adore these little beauties.  They are topped with a sugary streusel, and if that wasn’t enough, top that with a lemon glaze and you have yourself one tasty little muffin.  Please..try it.  You’ll love it.  I promise.
Lemony Lemon Muffins
makes 24 muffins
For the muffins:
3 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup plain yogurt
1 cup butter, melted
1 1/2 tablespoons grated lemon peel
1 tablespoon lemon juice
For the streusel:
1/2 cups all purpose flour
1/2 cup sugar
2 tablespoons cold butter
For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons lemon juice
1. In a large bowl, combine the flour, sugar, baking soda and salt.  Set aside.  In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.  Stir the wet ingredients into the dry ingredients.  Mix, just until moistened.  Grease or paper line muffin cups and fill the batter 3/4 full. 
2. In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs.  Sprinkle the streusel over the batter.  
3. Bake muffins at 350 degrees for about 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.  Cool for 5 minutes and remove onto a wire rack.  
4. Mix together the confectioners’ sugar and lemon juice and drizzle over muffins.

Baked on July 14, 2008 | Recipe Card: Muffins, lemon | 14 Bites