1. Preheat your oven to 350 degrees. Line a muffin tin with paper liners; this recipe makes 16 muffins. Set aside.

2. In a small bowl, add in 1/2 cup sugar, 3/4 cups flour, and 3 Tbsp. cold cubed butter.

3. Break up the butter with your hands or a pastry cutter until the mixture is crumbly.

4. Let the crumble mixture chill in the fridge, until you are ready to top it on your muffins.

5 In a large bowl, whisk together the dry ingredients, 2 and 3/4 cups flour, 3 tsp. baking powder, and 3/4 tsp. salt. Set aside.

6. In a large bowl combine 6 Tbsp. room temp. butter, 1 1/4 cups sugar, 2 Tbsp. lemon zest, and 1 1/2 tsp. vanilla extract. With a hand mixer, beat on medium speed until light and fluffy; about 3 minutes. Your mixture will be crumbly, but that’s normal.

7. To your butter mixture, add in 1 egg and 2 egg yolks. Beat on high speed until fully combined and smooth.

8. Now alternate adding the flour mixture and the milk, it should take you about 3 times each.

9. Fold in 1/3 cup fresh lemon juice, stirring until just combined. Be sure not to over mix.

10. Scoop batter into your prepared muffin tins.

11. Add 1 heaping tablespoon of the crumble topping onto your muffins.

12. Bake in a preheated oven at 350 degrees for 20 minutes or until they turn lightly golden.

13. Let cool in the pan for 10 minutes before drizzling on the glaze.

14. Enjoy!