Glazed Jumbo Lemon Crumb Muffins with Yogurt

Ohhh haaaaay, friends!

Haaaaaaaaappy first day of SPRING!

I’m so thrilled the first OFFICIAL day of spring has finally sprung, I can hardly contain myself! 🎉

I could care less if Mother Nature is aware that we have officially ARRIVED at the season synonymous with the blossoming of nature, new beginnings and ummm, WARMTH.

NOTHING can stop me from basking in ALL of the vernal sunshine (or sweet spring showers).

In case you haven’t gathered from my enthusiasm, spring is my FAVORITE season.

Ingredients

• MUFFINS
• 2 Cups All Purpose Flour , spooned and leveled*
• ½ tsp Baking Soda
• ½ tsp Kosher Salt
• 6 TBS Unsalted Butter , softened to room temperature
• 1 Cup Granulated Sugar
• 2 large Eggs , at room temperature
• 1 Cup Strained Greek Yogurt *
• 1 tsp Vanilla Extract
• 2 TBS Lemon Juice
• 1 TBS Lemon Zest (about 1 ½ lemons)
• CRUMB TOPPING
• 1 1/3 Cups All Purpose Flour
• 1/3 Cup Light Brown Sugar , packed
• 1/3 Cup Granulated Sugar
• 1/8 tsp Kosher Salt
• ½ Cup Unsalted Butter , melted
• GLAZE
• 1 Cup Powdered Sugar
• 2-3 TBS Lemon Juice

Instructions

1. Preheat oven to 425 degrees F. Spray a 6-count Jumbo muffin pan or a 12-count muffin pan with nonstick spray. Set aside.
2. Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside
3. .....................................

for full instructions please see : www.nospoonnecessary.com

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