Lemon Crumb Muffins
These lemon crumb muffins are soft, fluffy, and topped with a sweet crumbly topping, perfect for breakfast or a snack.
Equipment
- muffin tin
- mixing bowls
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
For the Crumb Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsalted butter, melted
- ½ teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners.
- In a large bowl, mix together the flour, baking powder, and salt. In another bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice, milk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- For the crumb topping, mix the flour, granulated sugar, brown sugar, melted butter, and cinnamon in a separate bowl until crumbly.
- Fill the muffin tin with the batter and sprinkle the crumb topping over each muffin. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Notes
These muffins are best served warm. You can store them in an airtight container for up to 3 days.