1/4C unsalted butter, melted
3/4C all purpose flour
2Tb granulated sugar
2Tb light brown sugar
1/2c Butter, softened
1 cup Sugar
1 teaspoon Vanilla extract
zest of 2 Lemons
4 Tablespoons Lemon juice, freshly squeezed
1/2 teaspoon Salt
3 teaspoons baking powder
2 cups Plain flour
6 Tablespoon Icing sugar
1 Tablespoon Lemon juice
Preheat oven to 180°c. Line a muffin pan with 12 paper liners.
To prepare crumb topping: In a bowl, mix together dry ingredients. . Slowly add melted butter. Use a fork to blend together until only small pieces remain. Set aside.
In a stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing, add salt, baking powder and flour, mixing until fully combined. Divide batter between prepared baking cups.
Generously coat each portion of batter with prepared crumb topping.
Bake for 20-25 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely.
When muffins are cool, prepare glaze. In a small bowl, mix together icing sugar and lemon juice. Use a small spoon to drizzle glaze over cooled muffins.