Lemon Crumb Muffins
These Lemon Crumb Muffins are fluffy and full of zesty flavor, perfect for breakfast or a snack.
Equipment
- Mixing bowl
- Muffin tin
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
- Zest of 2 lemons zest
- 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 350°F (175°C) and prepare a muffin tin with liners.
- In a mixing bowl, combine the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated sugar. Add the eggs, lemon zest, lemon juice, milk, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet mixture until just combined.
- For the crumb topping, mix the flour, granulated sugar, brown sugar, melted butter, and cinnamon in a separate bowl until crumbly.
- Scoop the muffin batter into the prepared muffin tin and sprinkle the crumb topping on each muffin.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the tin.
- For the glaze, mix powdered sugar with lemon juice and drizzle over cooled muffins.
Notes
These muffins can be stored in an airtight container for up to 3 days.