Lemon Crumb Muffins with Lemon Glaze

I have made this recipe twice; on the second time around I made a few changes that made a delicious difference. I halved the recipe, and used low fat sour cream, then I added the juice of 1 1/2 lemons to the batter, I tasted the batter to make sure it had the tang of lemon before I was satisfied. I used the full recipe for the crumb topping, in other words doubled it for a halved recipe. 





When the muffins came out of the oven I drizzled a glaze of fresh squeezed lemon juice and powdered sugar over the top and in the crevices of the warm muffins, it made them even moister and more lemony. I will make this recipe over and over for my family and gifts for friends. If you love lemon you will love these changes.

Get the recipe here >> Lemon Crumb Muffins with Lemon Glaze @ bakedbyrachel.com

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