Glazed Lemon Muffins with Lemony Kampot Pepper Crumb

Glazed lemon muffins with streusel in muffin pan

Glazed Lemon Muffins with Lemony Kampot Pepper Crumb

Bright lemon muffins with a twist — thanks to red Kampot pepper in the glaze and streusel. Citrusy, zesty, and just a little unexpected.

5 from 1 vote

Nicole Price

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Prep Time 15

Cook Time 20

Rest Time 15

Total Time 50

Cuisine American, Cambodian

Servings 6 muffins

Equipment

Muffin liners
Muffin pan

Measure Your Way

Use the button options below to toggle between metric and US customary! For the most accuracy in baking recipes, I recommend using metric (grams) measurements.

Ingredients

Muffin Batter

1 heaping tablespoon fresh lemon zest (from about 1 lemon)
75 grams white granulated sugar
125 grams all-purpose flour (plain flour)
½ tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
89 milliliters whole milk, room temperature
57 grams unsalted butter, melted and cooled
1 large egg (55 – 60 grams each with shell), room temperature
30 milliliters (2 tablespoons) fresh lemon juice (from about 1 lemon)
½ teaspoon lemon extract

Streusel topping

125 grams all-purpose flour (plain flour)
90 grams white granulated sugar
2 teaspoons freshly ground red Kampot pepper (coarsely ground or chopped)
1 heaping tablespoon fresh lemon zest (from about 1 lemon)
⅛ teaspoon fine sea salt
75 grams unsalted butter, melted and cooled

Glaze topping

85 grams powdered sugar
1 teaspoon freshly ground red Kampot pepper (coarsely ground or chopped)
½ heaping tablespoon fresh lemon zest (from about ½ lemon)
15 - 30 milliliters (1 - 2 tablespoons) fresh lemon juice (from about 1 lemon), (adjust to achieve the desired consistency)

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Instructions

For the muffin batter

Preheat the oven to 400°F / 205°C. Alternate lining a standard muffin pan with 6 muffin liners and set aside.
In a small bowl, rub the lemon zest into the sugar to create a lemon sugar. Set aside.
1 heaping tablespoon fresh lemon zest (from about 1 lemon)
75 grams white granulated sugar
In a large mixing bowl, whisk together the flour, lemon sugar mixture, baking powder, baking soda, and salt until well combined. Set aside.
125 grams all-purpose flour (plain flour)
½ tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
In a liquid measuring cup or small bowl, whisk together the milk, butter, egg, lemon juice, and lemon extract until fully combined. Pour into the dry ingredients, stir, and scrape until only a few streaks of flour remain. Don't overmix. Let muffin batter rest for 15 - 30 minutes.
89 milliliters whole milk
57 grams unsalted butter
1 large egg (55 – 60 grams each with shell)
30 milliliters (2 tablespoons) fresh lemon juice (from about 1 lemon)
½ teaspoon lemon extract

For the streusel

In a medium bowl, combine flour, granulated sugar, Kampot pepper, lemon zest, and salt until fully mixed.
125 grams all-purpose flour (plain flour)
90 grams white granulated sugar
2 teaspoons freshly ground red Kampot pepper (coarsely ground or chopped)
1 heaping tablespoon fresh lemon zest (from about 1 lemon)
⅛ teaspoon fine sea salt
Pour in the melted butter and stir with a fork until you have a mix of small and medium crumbles that look like wet sand.
75 grams unsalted butter

Assembly

Divide the muffin batter among the muffin pan liners, then evenly distribute the streusel on top of the muffins.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 17 to 20 minutes. Cool completely on a wire rack.

For the glaze

In a small bowl, whisk together powdered sugar, Kampot pepper, and lemon zest. Then add lemon juice until smooth and runny.
85 grams powdered sugar
1 teaspoon freshly ground red Kampot pepper (coarsely ground or chopped)
½ heaping tablespoon fresh lemon zest (from about ½ lemon)
15 - 30 milliliters (1 - 2 tablespoons) fresh lemon juice (from about 1 lemon)
On fully cooled muffins, drizzle the glaze evenly over the tops of the muffins. After the glaze sets, enjoy!

Notes

#1 Success Tip: A quick way to become a better baker with more consistent results? Read through the Test Kitchen Tips on the blog post!

Storage: Store muffins in an airtight container at room temperature for up to 3 days. To maintain the streusel's crunch, place a paper towel at the bottom of the container and another on top of the muffins to absorb excess moisture.

Freezing: Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.

Making Ahead:

Muffin Batter: You can mix the muffin batter ahead of time and refrigerate it overnight. When ready to bake, let the batter sit at room temperature for about 15 – 20 minutes, scoop into muffin tins, add the streusel topping, and bake as directed.
Streusel Topping: You can prepare the streusel in advance and store it in an airtight container in the refrigerator for up to 3 days.
Glaze: It's best to prepare and apply the glaze just before putting it on the muffins.

NUTRITION

The nutritional information provided is an estimate per serving. Accuracy is not guaranteed.

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