Lemon Crumb Muffins with Lemon Glaze

Moist and fluffy homemade lemon muffins with a crunchy streusel topping and sweet lemon glaze. A perfect addition to any breakfast or brunch.

Moist and fluffy homemade lemon crumb muffins with a sweet lemon glaze. Recipe from @bakedbyrachel

We’ve been on a seriously bizarre roller coaster ride with the weather. Huge highs and lows all Winter and clearly that’s rolling right into Spring. It was 73 and sunny just a few days ago and yesterday it dropped back down into the low 30s and snowed! We were supposed to get intense winds, but thankfully they weren’t anywhere near as bad as they had predicted. Though to be honest, I was kind of hoping for the crazy winds. It’s fun to watch and listen to, so long as the power stays on. It would’ve been a nice excuse to have one more fire before the warm weather (hopefully) sticks around for a while.

I’ve always loved storms. Listening to the rain and wind, especially in the Summer with the windows open. It’s so relaxing. And yes, I’m totally one of those people that could easily sleep with a sound machine set to rain. In fact, I’d probably enjoy that more than any other white noise.

As much as I enjoyed Jessica Jones, I’m really annoyed by the short Netflix seasons. They upload them all at once, which is great for binge watching, but then it’s over SO fast. Now I have a long wait before a new season is available. Have you been watching any great shows lately? I’m in need of a new show to watch while working out. Recommendations welcome!

Moist and fluffy homemade lemon crumb muffins with a sweet lemon glaze. Recipe from @bakedbyrachel

I hope you’re not sick of lemon recipes yet because I’ve been on a serious lemon kick lately and this is another one that you absolutely have to make.

Super soft and fluffy, moist homemade lemon muffins with a crunchy streusel topping and sweet lemon glaze. They just scream Spring!

A perfect way to start any Spring morning!

Don’t forget…Mother’s Day is just around the corner and these should definitely be on your special breakfast or brunch menu! A fun and easy recipe for the kids to help whip up for Mom!

Moist and fluffy homemade lemon crumb muffins with a sweet lemon glaze. Recipe from @bakedbyrachel

Yield: 7 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes plus

Lemon Crumb Muffins with Lemon Glaze

Moist and fluffy homemade lemon muffins with a crunchy streusel topping and sweet lemon glaze. A perfect addition to any breakfast or brunch.

Ingredients:

Crumb topping:

  • 1/4C unsalted butter, melted
  • 3/4C all purpose flour
  • 2Tb granulated sugar
  • 2Tb light brown sugar

Batter:

  • 1/4C unsalted butter, softened
  • 1/2C granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 2Tb lemon juice, freshly squeezed
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1C all purpose flour
  • 1/2C sour cream

Glaze:

  • 6Tb powdered sugar
  • 1Tb lemon juice

Directions:

  1. Preheat oven to 350°F. Line a muffin pan with 7 paper liners. 
  2. Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate. Set aside. 
  3. In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups. 
  4. Generously coat each portion of batter with prepared crumb topping.
  5. Bake for 18-20 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely. 
  6. When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon or whisk to drizzle glaze over cooled muffins. 
  7. Store in an airtight container for up to several days. 

Baked by Rachel original

Items used in this recipe:

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Moist and fluffy homemade lemon crumb muffins with a sweet lemon glaze. Recipe from @bakedbyrachel
Moist and fluffy homemade lemon crumb muffins with a sweet lemon glaze. Recipe from @bakedbyrachel

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38 Responses to “Lemon Crumb Muffins with Lemon Glaze”

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    1
    Catherine — April 4, 2016 at 7:02 am

    Dear Rachel, your muffins look beautiful! I love the fresh lemon…what a delightful treat especially in the morning…so bright and bursting with flavor. xo, Catherine

    • Rachel — April 5th, 2016 @ 8:30 am

      Thanks so much!

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    Sammie — April 4, 2016 at 8:17 am

    I don’t think I could ever get fed up of lemons, they are so vibrant in any fish. These lemon muffins – yeah already pinned and going to add sour cream to the shopping list. So amazingly delicious looking. I have to make these – perfect for Spring, as we’ve already celebrated Mothers Day here in the UK. Sorry don’t have Netflix so can’t advise. Great post. Sammie.

    • Rachel — April 5th, 2016 @ 8:30 am

      I hope you enjoy them as much as we did! :)

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    Marye — April 4, 2016 at 8:31 am

    Oh my, these look amazing! I love the fresh lemony flavor, I can’t wait to try them!

    • Rachel — April 5th, 2016 @ 8:30 am

      Thanks Marye!

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    4
    Shashi at RunninSrilankan — April 4, 2016 at 9:12 am

    Rachel, the weather has been cray-cray here too! This morning I had ice on my windshield – what the heyyyy???? But there’ll always be sunshine in ma belly if these muffins were in it! :)
    I love a lemon muffin – but a lemon muffin with a crumb topping and an insanely delish glaze warrants me taking the day off and staying home and eating my fill of ’em – no? :)

    • Rachel — April 5th, 2016 @ 8:31 am

      We’re all so ready for Spring. Winter needs to take a hike!

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    5
    Danae @ Recipe Runner — April 4, 2016 at 11:04 am

    These lemon muffins are so warm and cheery! They sound like just the thing to brighten up one of those cold spring storms you’re having!

    • Rachel — April 5th, 2016 @ 8:31 am

      Thanks Danae!

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    Patricia @ Grab a Plate — April 4, 2016 at 10:22 pm

    I fell behind on Jessica Jones – need to catch up ;) These muffins! Any mention of “lemon” and I’m in! These are gorgeous and they look so moist. Lovely!

    • Rachel — April 5th, 2016 @ 8:31 am

      You definitely need to catch up!

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    7
    Rosie — April 4, 2016 at 11:53 pm

    Why would you go to all of that trouble for only 7 muffins? Why not double the recipe.
    For binge watching— try The Affair, Game of Thrones, Outlanders, Transparent
    I warn you — all addictive!

    • Rachel — April 5th, 2016 @ 8:32 am

      I prefer small batch recipes so there isn’t a ton sitting around taunting us. It’s also better for me, since I’m constantly creating new recipes. A dozen of everything wouldn’t be a good idea here. You’re absolutely welcome to increase to your hearts content though! And thank you for the show recommendations! :)

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    Malinda @ Countryside Cravings — April 5, 2016 at 10:53 pm

    I don’t think i could ever get tired of lemon and these muffins look absolutely delish! I too love watching summer storms and listening to the rain. Something about the sound and smell of rain is so relaxing.

    • Rachel — April 6th, 2016 @ 7:51 am

      Yes, exactly! Rain is SO relaxing! And thank you! :)

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    9
    Leila — April 5, 2016 at 11:35 pm

    I assume you add the crumb topping on after filling them with the batter and before baking? Will definitely be trying this recipe. Thanks.

    • Rachel — April 6th, 2016 @ 7:51 am

      Yes, per the instructions, it is added just before baking. Enjoy! :)

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    Sommer @aspicyperspective — April 7, 2016 at 9:59 pm

    I’m in love with these delicious lemon muffins!

    • Rachel — April 8th, 2016 @ 7:07 am

      Thanks Sommer!

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    LINDA — May 2, 2016 at 11:13 am

    I have a family member that cannot have sour cream. Would it be possible to use Yogurt or applesauce instead?

    • Rachel — May 2nd, 2016 @ 6:40 pm

      Yogurt is a great substitution for sour cream and should work just fine in this recipe. Enjoy!

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    Nicole — May 7, 2016 at 9:36 pm

    They are great!! I actually got more than 7 out of a batch because I used a regular cupcake size pan not a muffin pan. I added one into my calorie tracker by recipe and I HIGHLY regretted it though! It claims there are 964 calories per muffin!! No WONDER they are delicious lol 😂

    • Rachel — May 9th, 2016 @ 7:32 am

      So glad you enjoyed them. A regular muffin/cupcake pan is what should be used for this recipe. It sounds as though you may have under filled them a bit since you got more than 7. Also, I’m not sure what nutritional calculator you used, but that number is wildly off. Though these definitely wouldn’t be classified as “healthy” muffins, they’re not 900+ calories. Not all of the topping or glaze will be used, so the calculated number will be higher. Considering that, these are much closer to the high 200/low 300 range.

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    Brielle — May 8, 2016 at 10:24 am

    Great muffins! This recipe made 12 muffins for me :) Good lemon flavor.

    • Rachel — May 9th, 2016 @ 7:19 am

      So glad you enjoyed them, Brielle. It sounds as though your muffin cavities/cups weren’t filled enough, which is why you got so many more than the recipe states.

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    Randy — May 11, 2016 at 8:03 pm

    My family is a bunch of lemon lovers! We absolutely love lemon, and I especially like that they have a crumb topping…even more decadent Can’t wait to try these. I will definitely double it though, to give to extended family who grow the Eureka and Meyer lemons I bake with. Thinking about making them tonight.

    • Rachel — May 12th, 2016 @ 7:19 am

      I hope everyone enjoys the muffins! :)

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    Linda — June 13, 2016 at 7:17 pm

    Hi Rachel!
    I made these over the weekend and they were wonderful, but I used a standard 12 space muffin tin and it filled all 12 spaces. Did you use the large muffin tins? They really were delicious but there’s no way it would have only made 7 muffins without overflowing tremendously!
    Thanks for sharing your yummy lemon dessert! My family loved them!

    • Rachel — June 14th, 2016 @ 8:44 am

      I’m glad you enjoyed them, Linda. As far as the sizing goes, a standard muffin/cupcake pan and large cookie scoop were used, which will result in 7 muffins. It could be that your pan is smaller or you were using a different scoop. I’ve linked to the equipment used at the bottom of the post.

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    Sara — June 15, 2016 at 1:13 am

    Just made these tonight without the crumb topping or the glaze (was feeling too lazy). They are delicious! I’ve been quite nauseous lately and so tired of ginger ale and ginger snaps. These were a much appreciated change. :)

    • Rachel — June 15th, 2016 @ 8:12 am

      I’m glad you enjoyed them and I hope you feel better soon!

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    Mikayla — June 17, 2016 at 11:29 pm

    I made these muffins with Greek yogurt and they turned out great and fluffy. I put the icing on too soon to eat them warm out of the oven, so mine weren’t as pretty as yours haha. Thanks for the great recipe this one’s going in my recipe box

    • Rachel — June 18th, 2016 @ 9:57 am

      So glad you enjoyed them, Mikayla!

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    Karen — June 25, 2016 at 1:32 am

    Best muffins ever!!!!!!!!

    • Rachel — June 27th, 2016 @ 7:32 am

      So glad you enjoyed them, Karen!

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    Annie Durkin — September 4, 2016 at 11:09 pm

    I was drooling when I saw this recipe and wanted to make them right away…only problem was I had no sour cream, so I googled substitutes for sour cream and ended up making my own with ingredients i DID have—1/2 cup cottage cheese mixed in blender with 1 Tbsp. milk and 1/2 Tbsp. lemon juice. Wow, they turned out terrific – dense and flavorful! Will definitely make them again!

    • Rachel — September 5th, 2016 @ 7:00 am

      So glad to hear you enjoyed them, even with the substitutions! :)

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