Lemon Cinnamon Muffins
It’s the end of Lemon Week and I’m kind of sad. I look forward to next year when Lemon Fairy leaves me a big bag of citrus on my porch. For now you can always go back and check out FIVE years (??) of my Lemon Fest recipes!
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You might not believe it but cinnamon and lemon make a great pair. Add it to a tender breakfast muffin and you have a great meal on the go. Make a bunch of these and take them into the office, I promise your co-workers will love you. Unless they hate lemons, then you should probably quit your job because who wants to spend all day with lemon-haters?
Lemon Cinnamon Muffins
Ingredients:
2 cups all-purpose flour
1 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup buttermilk
2 eggs, lightly beaten
2 tablespoons lemon juice
2 teaspoons lemon zest
crumb ingredients:
1/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons cold unsalted butter, diced
1 tablespoon lemon zest
Instructions:
Step 1: Preheat oven to 375 degrees. Prep a muffin pan with liners. (you will approx 18 muffins)
Step 2: In a large bowl, whisk flour, brown sugar, white sugar, baking powder, baking soda, cinnamon and salt.
Step 3: Make a well in the center of the dry ingredients, stir in the melted butter, buttermilk, eggs, lemon juice, and lemon zest, until just combined.
Step 4: Fill the the liners 3/4 full.
Step 5: For the crumb topping, in a small bowl mix together the flour, brown sugar, and lemon zest. Work the cold butter in until crumbly. Generously add the crumb topping on top of each muffin.
Step 6: Bake for 18-20 minutes, until cooked through. Let cool on a wire rack.
I had never thought about putting lemon and Cinnamon together, but sounds like it would be delicous…pinning this and plan on making it some time.
Thanks for sharing this recipe with us:)