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Best Lemon Crumb Muffins Recipe

A close-up photo of a golden lemon crumb muffin topped with a thick, sugary streusel, sitting on a white plate.
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Make moist, bakery style lemon muffins with a bright, zesty flavor and a simple, sweet streusel topping. This recipe is straightforward for any home cook.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place this mixture in the refrigerator while you prepare the batter.
  3. Make the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, and salt. Set aside.
  4. In a separate medium bowl, whisk together the 1 cup sugar, eggs, melted butter, buttermilk, lemon juice, lemon zest, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fill the prepared muffin cups about two-thirds full with batter.
  7. Remove the crumb topping from the refrigerator and sprinkle a generous amount over the top of each muffin.
  8. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra bright lemon flavor, you can add 1/4 teaspoon of lemon extract to the wet ingredients.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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