Lemon Crumb Muffins Recipe

Lemon Crumb Muffins
Leah Maroney
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 12 muffins (12 servings)
Ratings (5)

These lemon crumb muffins are sweet and tangy and melt in your mouth.  The streusel provides a nice little crunch and the glaze, a nice tart bite! They are the perfect fresh summertime muffins.  Serve them up at the beach for a quick and easy breakfast!

 I guess I've been on a bit of a muffin binge lately! I've made blueberry muffins, cranberry orange muffins, double chocolate chip muffins, strawberry streusel muffins, and lemon raspberry muffins!  WOW, didn't even realize how many until just now!! I absolutely adore Nigella Lawson's How to be a Domestic Goddess cook book.  There are a thousand amazing baked good recipes and I am dying to try all of them. Unfortunately (and fortunately?) the hubby and I just started the Ketogenic diet, so it looks like there will be a lot less baked goods in my life, so I'm glad I ate these while I could!  

What You'll Need

  • ​​​6 tablespoons unsalted butter (melted)
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 1 large egg
  • 1 1/3 cup all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • 3 tablespoons butter (softened)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • For the Lemon Glaze:
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

How to Make It

  1.  Line a muffin tin with paper baking cups.  Preheat the oven to 400 F.
  2. Combine all of the streusel ingredients together in a small bowl. 
  3. Begin making the muffins and set the streusel topping aside. Make sure to let the butter cool slightly after you have melted it.  Combine it with the sour cream, whole milk, lemon juice, lemon zest, vanilla extract, and egg in a measuring cup. Beat until completely combined. 
  1. Add the flour, baking powder, sugar, and salt to a mixing bowl.  Stir until it is combined.
  2. Gently fold in the wet mixture into the dry mixture.  Be really careful to not over mix.  Just make sure there aren't any dry ingredients left in the bowl.  
  3. Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins, fill to about 3/4 of the way full. 
  4. Top each muffin with about a tablespoon of the streusel topping.   Bake in the oven for about 20 minutes, or until a toothpick comes out clean.
  5. While they are baking, combine the ingredients for the lemon glaze.  Once the muffins have cooled, drizzle them with the lemon glaze and serve!