Lemony, tender, and topped with a crunchy sweet crumb, these Lemon Crumb Muffins are a weekend staple I make whenever I have a basket of lemons. The bright citrus lifts the batter while the buttery crumble adds texture, making them a favorite for breakfast or an afternoon treat. If you like experimenting with muffin textures, this recipe sits nicely alongside other easy muffin ideas like avocado chocolate-chip muffins in my baking rotation.
Why Make This Recipe
- Fresh lemon flavor: The zest and juice give a clean, bright taste that cuts through sweetness.
- Great texture contrast: A soft, tender crumb under a crunchy streusel makes every bite interesting.
- Fast and family-friendly: One bowl wet/dry mixing keeps this recipe beginner-friendly and quick to assemble.
- Versatile for occasions: Works for brunches, potlucks, or packed lunches and pairs well with coffee or tea.
- Personal insight: I love this recipe because the lemon aroma fills the kitchen while the crumb bakes golden—it’s a small, reliable joy, similar to seasonal favorites like apple pumpkin streusel muffins.
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes for crumb)
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: 33–37 minutes
- Servings: 12 muffins
- Difficulty: Easy
- Method: Combine dry and wet ingredients separately, fold until just combined, top with a cold butter crumb, and bake until golden and a tester comes out clean. The crumb adds a crunchy top like the contrast you get in chocolate babka muffins with espresso crumble.
My Experience Making This Recipe
When I first tested these muffins I adjusted the lemon juice and zest balance twice to reach a bright but not puckering flavor. I also discovered that chilling the crumb for a few minutes before topping helps it hold shape and toast without sinking. That small tweak made the crumb reliably crisp every time.
How to Make Lemon Crumb Muffins
You’ll mix dry ingredients (about 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt) in one bowl and whisk wet ingredients (3/4 cup sugar, 2 large eggs, 1/2 cup plain yogurt or sour cream, 1/2 cup milk, 1/2 cup melted butter, 2 tbsp lemon zest, 3 tbsp lemon juice) in another. Fold the wet into the dry until just combined to avoid gluten development and dense muffins, then portion into a 12-cup muffin tin lined with paper cups. Spoon a cold crumb topping (about 1/2 cup sugar, 1/3 cup flour, 4 tbsp cold diced butter, pinch salt) over each and bake at 375°F for 18–22 minutes until tops are golden and a toothpick inserted near the center comes out with a few moist crumbs.
Expert Tips for Success
- Measure flour by spooning into the cup and leveling with a knife or use a digital scale (250 g for 2 cups) to avoid dry, dense muffins.
- Keep the crumb cold: rub cold butter into the flour and sugar with fingertips or a pastry cutter and refrigerate 10 minutes before topping so the crumb doesn’t melt into the batter.
- Avoid overmixing: fold until no dry streaks remain; a few lumps are fine and produce a tender crumb.
- Use room-temperature eggs and dairy for better emulsion and rise; warm ingredients incorporate more evenly.
- For consistent oven results, rotate the pan halfway through baking and use an oven thermometer for an accurate 375°F; this is the same attention I give recipes like asado chicken with lemon zucchini where temperature precision matters.
How to Serve Lemon Crumb Muffins
- Serve warm: reheat briefly (10–15 seconds in the microwave) and pair with butter or lightly sweetened ricotta.
- Brunch pairing: place on a platter with fresh berries and a pot of coffee for weekend guests.
- Packable snack: wrap individually for lunchboxes—crumbs hold up well if chilled first.
- Presentation tip: dust with a little powdered sugar or a quick lemon glaze (1/2 cup powdered sugar + 1–2 tsp lemon juice) for an attractive finish.
Storage and Reheating Guide
- Room temperature: keep in an airtight container up to 48 hours to maintain crumb crispness.
- Refrigerator: store up to 5 days; bring to room temp or warm 10–12 minutes at 300°F to refresh the crumb.
- Freezing: wrap individually in plastic and place in a freezer bag up to 3 months; thaw at room temperature for 1–2 hours or warm in a 325°F oven for 8–10 minutes from thawed.
- Reheating: microwave 15–25 seconds (watch for sogginess) or toast in a toaster oven at 325°F to restore crisp top and warm interior.
Recipe Variations
- Lemon Poppy Seed: add 1–2 tbsp poppy seeds to the batter for texture and a nutty note.
- Blueberry Lemon: fold 1 cup fresh or thawed frozen blueberries into the batter; reduce stirring to protect berries from breaking.
- Gluten-free: use a 1:1 cup-for-cup gluten-free flour blend plus 1/4 tsp xanthan gum if your blend lacks it; bake same temperature but check earlier for doneness.
- Dairy-free: swap yogurt for non-dairy plain yogurt, use 1/2 cup neutral oil instead of butter, and use a dairy-free spread in the crumb.
Nutritional Highlights
- Bright vitamin C from fresh lemon zest and juice contributes a small boost to each serving.
- Moderation: muffins provide energy from carbohydrates and fats—estimate ~300–360 kcal per muffin depending on size and toppings.
- Allergens: contains wheat, eggs, and dairy by default; adjust for dairy-free or gluten-free needs as noted in variations.
- Portion guidance: one muffin is a reasonable serving for most adults; pair with protein (yogurt or nuts) to balance a meal.
Troubleshooting Common Issues
- Muffins are dense: likely overmixed or using too much flour; measure flour accurately and fold gently.
- Soggy center: underbaked or too much liquid—test with a toothpick and bake a few extra minutes if needed.
- Crumb melts into batter: crumb was too warm; chill it 10–15 minutes before topping to keep it discrete and crunchy.
Frequently Asked Questions
Q: Can I make the batter the night before?
A: You can prepare the dry and wet components separately and refrigerate them, but I don’t recommend assembling the batter overnight because baking powder loses some lift over time. For best rise and texture, mix just before baking. If you must, refrigerate the mixed batter no more than 4 hours and add 1/4 tsp baking powder before baking.
Q: How do I keep the crumb topping from burning while the muffin bakes?
A: Ensure the crumb pieces are small and cold; larger chunks brown more quickly. If your oven runs hot, reduce temperature to 350°F and extend baking time by 3–5 minutes, watching for a golden top.
Q: Can I halve the recipe for a smaller batch?
A: Yes—this recipe scales cleanly. Use an 8- or 6-cup muffin pan or bake smaller muffins for 12–15 minutes; watch the bake time and test with a toothpick near the center.
Q: How do I get taller muffin domes?
A: Use a hot oven (375°F) and preheat thoroughly, fill cups about 3/4 full, and avoid overmixing. You can also bake on the middle rack with space between pans for even heat circulation.
Lemon Crumb Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Lemony, tender muffins topped with a crunchy sweet crumb, perfect for breakfast or an afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/2 cup milk
- 1/2 cup melted butter
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- 1/2 cup sugar (for crumb)
- 1/3 cup flour (for crumb)
- 4 tbsp cold diced butter (for crumb)
- pinch of salt (for crumb)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper cups.
- In one bowl, mix dry ingredients: flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk wet ingredients: sugar, eggs, yogurt, milk, melted butter, lemon zest, and lemon juice.
- Fold wet ingredients into dry ingredients until just combined.
- Portion batter into muffin tins.
- In a bowl, mix crumb topping ingredients (sugar, flour, cold diced butter, and salt) until crumbly.
- Spoon crumb topping over each muffin.
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
Notes
Chill the crumb topping before adding to ensure it holds shape during baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 16g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg