Get the Recipe:
Lemon Crumb Muffins
These Lemon Crumb Muffins are light, fluffy, and have the perfect amount of lemony sweetness.
Ingredients
For the crumb topping:
- 3/4 cup (90 g) all-purpose flour
- 6 tablespoons (75 g) granulated sugar
- pinch salt
- 3 tablespoons (42 g) unsalted butter, melted
For the muffins:
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 to 2 tablespoons lemon zest*
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3 tablespoons (42 g) sour cream
- 2 tablespoons (30 ml) milk
- 2 large eggs, lightly beaten
- 1/4 cup (60 ml) lemon juice
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Instructions
To make the crumb topping:
- Mix the flour, sugar, and salt in a medium bowl.
- Add the butter, and mix until crumbs form and the mixture is thoroughly moistened. Set aside or refrigerate while you make the muffins.
To make the muffins:
- Preheat the oven to 400°F (200°C). Line or grease 12 standard muffin cups.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Make a well in the center of the mixture.
- In a separate bowl, combine the cooled butter, sour cream, milk, eggs, and lemon juice. Add to the well in the flour mixture.
- Stir just until the batter is combined. (A few lumps or streaks of flour are fine.)
- Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter to fill each cup 3/4 full. Sprinkle the topping over each muffin.
- Bake 14 to 18 minutes, or until the edges of the muffins are lightly browned and a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan onto the rack to continue cooling.
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Notes
- *You'll need 1 or 2 medium lemons. If you want more lemon flavor, go with the higher end of the suggested range. You can also add a pinch or two of lemon zest to the topping if you like.
- Store in an airtight container at room temperature up to 3 days.
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