Jumbo Lemon Coffee Cake Muffins

Directions

1. 1
   Start by preheating oven to 350 degrees and buttering a large muffin tin. In a medium bowl prepare the streusel by mixing the flour, light brown sugar and salt. With a pastry cutter, cut in 3/4 cup of chilled butter and refrigerate until ready to use.For the muffins; in a large bowl whisk together the flour, baking soda, baking powder and salt, set aside. Next beat the butter and sugar on medium low until light and creamy.
2. 2
   Add the zest and with the mixer on low slowly blend one egg at a time, scraping down the sides and bottom of the bowl in between. Lastly add the vanilla. Once blended add a third of the buttermilk, then a third of the flour mixture alternating until all incorporated. Divide the batter among the 6 muffin cups and then sprinkle with the streusel.
3. 3
   Place the filled muffin tin in a preheated oven for 45-55 minutes, or until done. Check by inserting a tooth pick or cake tester, they are done when it comes out clean.
4. 4
   Let cool completely.Prepare the glaze by whisking the powdered sugar with fresh lemon juice.
5. 5
   Let sit for a few minutes to thicken slightly then with a spoon drizzle over muffin tops.
6. 6
   Serve!