Description
Deliciously fluffy Lemon Crumb Muffins with a crispy topping, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, lemon zest, lemon juice, and vanilla. Mix until combined.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk.
- Fill muffin cups about two-thirds full with batter.
- For the crumb topping, mix together flour, granulated sugar, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle over the muffin batter.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack. Whisk together powdered sugar and lemon juice for the glaze and drizzle over muffins.
Notes
Consider making the batter ahead of time and storing it in the fridge for fresh muffins in the morning. These muffins can also be made in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, lemon, breakfast, dessert, baked goods