Lemon Crumb Muffins with Lemon Glaze

1. Preheat the oven to 425 degrees. Line a muffin tin with paper cups.
2. Make the crumb topping by combining the flour, brown sugar, white sugar, and salt together with the melted butter.
3. Mix with a fork (or your fingers) until well combined and crumbly; set aside.
4. Make the muffin batter by beating the butter together until creamy and smooth, about 1 minute.
5. Add the white sugar and beat until creamy, about 1 minute.
6. Add the eggs, yogurt, and vanilla extract and beat until creamy and smooth.
7. Add the lemon zest and lemon juice; stir well.
8. In a separate bowl, combine the flour with the baking soda and salt until mixed thoroughly.
9. Slowly add the dry ingredients into the wet ingredients and mix until just combined. It will be thick.
10. Spoon the batter evenly into the prepared muffin tin.
11. Heap the crumb topping evenly over each muffin, pushing it down slightly into the batter.
12. Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (without opening the oven door!) and continue cooking for 15 minutes. This helps give the muffins a nice dome.
13. Remove the muffins from the oven when a tester inserted in the center comes out clean.
14. Allow the muffins to cool in the tin for a few minutes.
15. Place some parchment paper down on a table then place the cooling racks on top.
16. Carefully remove the muffins from the tin and place them on the cooling racks to cool completely.
17. You will probably have a lot of loose crumbs that have fallen off the muffins, gather them up and sprinkle them back over the muffins evenly before glazing.
18. Make the glaze by combining the powdered sugar with lemon juice.
19. Stir well until smooth and creamy and your desired thickness.
20. Once the muffins have cooled completely, drizzle the glaze over the top of each muffin.
21. Serve and enjoy.

source :allrecipes.com