Lemon Crumb Muffins

Supremely moist Lemon Crumb Muffins topped with sticky Lemon Glaze! Lemon lovers will love these moist lemon muffins!!!

Ingredients
For the Crumb Topping:

• 1/2 cup granulated sugar
• 3/4 cup all-purpose flour (not packed)
• 6 tablespoons unsalted butter, chilled and cut into tiny pieces
• For the Lemon Muffins:
• 2 and 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 and 1/4 cups granulated sugar
• 2 teaspoons lemon zest
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon lemon extract
• 1 large egg plus 2 large egg yolks
• 3/4 cup whole milk
• 1/3 cup fresh lemon juice

For the Lemon Glaze:

• 1 cup of confectioners’ sugar
• 1/2 teaspoon lemon extract
• 2 tablespoons fresh lemon juice
• 2 teaspoons whole milk, more if needed to achieve desired consistency

Instructions
For the Crumb Topping:

1. In
   a large bowl combine the granulated sugar, flour, and butter; using two
   forks or a pastry cutter, combine ingredients until the mixture is very
   crumbly and resembles a coarse meal. The crumbs should be pea-sized.
   Place mixture in the fridge or freezer until needed.

For the Lemon Muffins:

1. Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
2. In a large bowl, sift together the flour, baking powder, and salt; set aside.
3. In
   a large bowl using an electric mixer, or in the bowl of a stand mixer
   fitted with the paddle attachment, combine the butter, sugar, lemon
   zest, vanilla extract, and lemon extract; beat on medium speed until
   light and fluffy; about 3 minutes.
4. Add in the egg and egg yolks
   and continue beating until well combined. Reduce mixer speed to low;
   alternate adding the flour mixture and the milk, beginning and ending
   with flour. Fold in the lemon juice, stirring just until combined. Be
   sure not to over mix here.
5. Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
6. Bake
   for 20 to 22 minutes, or until the tops are lightly golden brown and a
   toothpick inserted in the middle comes out clean, or with a just a few
   moist crumbs attached. Cool muffins 10 minutes in the pan before
   transferring to a cooling rack.

For the Lemon Glaze:

1. In
   a small bowl combine the confectioners’ sugar, lemon extract, lemon
   juice, and milk; whisk until smooth, adding more milk as needed to reach
   desired consistency. Drizzle over the muffins right before serving.