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Lemon Crumb Muffins Recipe

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These Lemon Crumb Muffins are soft, moist, and filled with bright fresh lemon flavor, topped with a buttery crumb topping for the perfect crunchy finish. They’re ideal for breakfast, brunch, dessert, or an afternoon treat with coffee or tea.

Ingredients

  • For the muffins: 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/3 cup vegetable oil or melted butter
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the crumb topping: 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 cup melted butter
  • Optional glaze: 1 cup powdered sugar
  • Optional glaze: 2 tablespoons fresh lemon juice
  • Optional glaze: 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin pan.
  2. Prepare the crumb topping by mixing the flour, brown sugar, granulated sugar, cinnamon if using, and melted butter until coarse crumbs form. Set aside.
  3. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  4. In a separate bowl, whisk together the eggs, sugar, sour cream, milk, vegetable oil or melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Generously sprinkle the crumb topping over each muffin, gently pressing it into the batter if needed.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack. Drizzle with the optional lemon glaze after cooling, if desired.

Notes

  • Fresh lemon juice and zest provide the brightest citrus flavor.
  • Add blueberries, poppy seeds, or white chocolate chips for delicious variations.
  • Greek yogurt can be substituted for sour cream.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze cooled muffins for up to 3 months and thaw at room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/lemon-crumb-muffins-recipe/