Jumbo Lemon Coffee Cake Muffins

Start by preheating oven to 350 degrees F and buttering a 6-count jumbo muffin tin.

In a medium bowl prepare the streusel by mixing the flour, light brown sugar and salt. With a pastry cutter, cut in 3/4 cups of chilled butter and refrigerate the mixture until ready to use.

For the muffins; in a large bowl whisk together the flour, baking soda, baking powder and salt, set aside. Next beat the butter and sugar on medium low until light and creamy. Add the zest and with the mixer on low slowly blend in one egg at a time, scraping down the sides and bottom of the bowl in between. Lastly add the vanilla. Once blended add in a third of the buttermilk, then a third of the flour mixture alternating until all incorporated.

Divide the batter among the 6 muffin cups and then sprinkle with the streusel. Place the filled muffin tin in a preheated oven for 45-55 minutes, or until done. Check by inserting a toothpick or cake tester, they are done when it comes out clean. Let cool completely.

Prepare the glaze by whisking the powdered sugar with fresh lemon juice. Let sit for 5 minutes to thicken slightly, then with a spoon drizzle glaze over muffin tops. Serve!