Description
Deliciously tangy and sweet Lemon Crumb Muffins with a buttery crumb topping that bring comfort and joy.
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
- 1/2 cup all-purpose flour (for crumb topping)
- 1/4 cup granulated sugar (for crumb topping)
- 1/4 cup brown sugar (for crumb topping)
- 1/4 cup unsalted butter, melted (for crumb topping)
- 1/2 teaspoon cinnamon (for crumb topping)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix together the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar together until light in another bowl.
- Beat in the eggs, lemon zest, lemon juice, and vanilla.
- Combine the dry ingredients with the wet, alternating with the milk.
- Divide the batter among the muffin cups.
- Combine the crumb topping ingredients in a separate bowl to form a crumbly mixture.
- Sprinkle the crumb topping over the muffin batter.
- Bake the muffins for 20 minutes or until a toothpick comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack.
- Whisk together the powdered sugar and lemon juice until smooth for the glaze.
- Drizzle the glaze over the cooled muffins.
Notes
Use fresh lemons for the best flavor. Allow muffins to cool before glazing to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg