Bakery Style Lemon Crumb Muffins

I fix these all of the time--they are great! What I do with the topping is cut the butter down to 1/2 cup and that makes the topping a little lighter--all of that butter in there makes it really heavy--and it still ends up with a great, yummy-buttery topping! These can't be beat!

In light of a previous review about the topping sinking into the muffins, I just skipped the crumbs altogether. These were quite tasty, although I was expecting more of a lemon punch with them; they were pretty subtle. Lovely texture to them. I substituted 1 cup of the milk with 1 cup buttermilk, just because I had some I needed to use. I will probably make these again, and add some poppy seeds to them.

We really liked the texture and flavor of these muffins. They are extremely moist and delicate. However, I've made them twice and both times the crumb topping has sunk into the muffin and the muffin has 'bubbled up' around the edges leaving them kind of unattractive. Even with putting less of the topping on (you could easily cut it in half) this still happened. I think the muffin part might be too thin for such a heavy topping. They sure taste good though!! Thanks for sharing.