The Pioneer Woman Tasty Kitchen
Profile Photo

Jumbo Lemon Coffee Cake Muffins

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Jumbo coffee cake muffins that are topped with a delicious crumble and drizzled with a lemony glaze!

Ingredients

  • FOR THE STREUSEL:
  • 1-¾ cup Flour
  • ¾ cups Light Brown Sugar
  • 1 teaspoon Kosher Salt
  • ¾ cups Unsalted Butter, Chilled And Cut Into Pieces
  • FOR THE CAKE:
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • ½ cups Unsalted Butter, Softened At Room Temp , Plus More For Pans
  • 1 cup Granulated Sugar
  • 1 Tablespoon Lemon Zest {or 4 Smallish Lemons}, Or More To Taste
  • 2 whole Eggs
  • 1 teaspoon Real Vanilla Extract
  • 1 cup Buttermilk
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 3 Tablespoons Fresh Squeezed Lemon Juice

Preparation

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!

5 Comments

You must be logged in to post a comment.

Profile photo of Jenelle Miller

Jenelle Miller on 9.2.2015

I didn’t want jumbo ones so I made regular sized—got 20, and I baked them about 20 minutes.

Profile photo of armywife14

armywife14 on 7.31.2011

Do these also work in a regular size muffin pan instead of the jumbo? How long would the cook time be for that?

Profile photo of georgie

georgie on 7.26.2011

Thank you for sharing…..these look amazing!

Profile photo of Katie's Test Kitchen

Katie's Test Kitchen on 7.25.2011

These look amazing.

Profile photo of madefromscratch

madefromscratch on 7.23.2011

these look yum!

3 Reviews

You must be logged in to post a review.

Profile photo of Jenelle Miller

Jenelle Miller on 9.2.2015

tasted delicious—I made regular-sized muffins. The amount of streusel was WAY too much; next time I will maybe do half. The amount of glaze was perfect for 20 muffins.

Profile photo of lizzy

lizzy on 2.15.2012

These are seriously AMAZING! I wonder why I can’t find them on your site anymore? Glad the recipe is still here b/c I don’t want to lose it! Sooooo good! They stay moist for days and the struesel topping with the glaze is to die for!!!

Profile photo of stayathomewannabe

stayathomewannabe on 9.4.2011

These are great! An instant favorite!

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate