Lemon Crumb Muffins with Lemon Glaze
ShareMoist and fluffy homemade lemon muffins with a crunchy streusel topping and sweet lemon glaze. A perfect addition to any breakfast or brunch.
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!
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!
Lemon Crumb Muffins with Lemon Glaze
Ingredients
Crumb topping:
- 1/4 C unsalted butter melted
- 3/4 C all purpose flour
- 2 Tb granulated sugar
- 2 Tb light brown sugar
Batter:
- 1/4 C unsalted butter softened
- 1/2 C granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- zest of 1 lemon
- 2 Tb lemon juice freshly squeezed
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 C all purpose flour
- 1/2 C sour cream
Glaze:
- 6 Tb powdered sugar
- 1 Tb lemon juice
Instructions
- Preheat oven to 350°F. Line a muffin pan with 7 paper liners.
- 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.
- 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.
- Generously coat each portion of batter with prepared crumb topping.
- 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.
- 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.
- Store in an airtight container for up to several days.
Notes
Items used in this recipe:
This post contains affiliate links.
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
Thanks so much!
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.
I hope you enjoy them as much as we did! :)
Oh my, these look amazing! I love the fresh lemony flavor, I can’t wait to try them!
Thanks Marye!
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? :)
We’re all so ready for Spring. Winter needs to take a hike!
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!
Thanks Danae!
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!
You definitely need to catch up!
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!
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! :)
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.
Yes, exactly! Rain is SO relaxing! And thank you! :)
I assume you add the crumb topping on after filling them with the batter and before baking? Will definitely be trying this recipe. Thanks.
Yes, per the instructions, it is added just before baking. Enjoy! :)
I’m in love with these delicious lemon muffins!
Thanks Sommer!
I have a family member that cannot have sour cream. Would it be possible to use Yogurt or applesauce instead?
Yogurt is a great substitution for sour cream and should work just fine in this recipe. Enjoy!
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 ?
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.
Great muffins! This recipe made 12 muffins for me :) Good lemon flavor.
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.
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.
I hope everyone enjoys the muffins! :)
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!
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.
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. :)
I’m glad you enjoyed them and I hope you feel better soon!
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
So glad you enjoyed them, Mikayla!
Best muffins ever!!!!!!!!
So glad you enjoyed them, Karen!
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!
So glad to hear you enjoyed them, even with the substitutions! :)
OMG !! Are you kidding me ?! This muffins are best ever I made !! It was so fluffy and light sweetness . Perfect for me ! I can’t stop eating 2, 3 muffins !
Thank you Thank you !! Definitely my repeat recipe !!!
Oh ! I forgot to tell you . I’m out of Sour Cream , so I was using Yogurt ! No problem at all as you know. Still moisture and fluffy muffins ! Thanks again !
I’m glad you enjoyed them so much, Yuriko! Yogurt is a perfect substitution when you’re out of sour cream! :)
I made these today and my family love, love, loved them. Printing the recipe out for my family cookbook. Thumbs up, family said definitely a Do-Over and I agree! Came out just like the picture and the taste was fabulous!
So glad everyone enjoyed them, Noreena!
Oh wow! I just tried these and they were hands down one of the best Pinterest recipes I’ve made! These tasted like I bought them at a cafe or bakery! I baked mine for a few minutes longer (about 22-23 min) because instead of making 7, I loaded the batter into 6 cups to get a bigger muffin top. I substituted 1/4 cup of the all purpose flour in both the crumble AND the batter for 1/4 cup of oat flour! Couldn’t even tell the difference- they were so light and fluffy! (Oat flour is super easy to make- put oats in the blender until you get a powder, use the same amount as you would regular flour) I also used light sour cream and didn’t have any trouble. Great recipe, will definitely be making these again!
So glad you enjoyed them, Sara!
Loved your recipe, really a lemon muffin recipe! You have no idea how many recipes say “lemon” but you don’t get that real lemon flavor throughout, your recipe is what ive been looking for! I will treasure this recipe! Thank you!!!
So glad to hear you enjoyed it, Mare! Thanks for sharing!! :)
Hello! I want try this muffins,but can You help with ingredients?!
I would like to know,how much are in the gramms not in cups?
Thanks!
There are conversion calculators online you can use for free. Enjoy!
I love this recipe!!! It’s really amazing and definitely a keeper! Thanks so much for sharing! We made this recipe in our donut pan & they turned out amazing!
So glad you enjoyed them!
I made these today with my daughters. They were some of the best baked goods I’ve ever made. Only 9 muffins in my medium muffin tin, but that is good because I’ve already eaten two of them and probably wouldn’t stop :)
Thanks for the great recipe. This will become a brunch party classic.
So glad everyone enjoyed them! Thanks for sharing, Liz! :)
I received a link to these muffins via Pinterest. Can’t wait to try them.
PS> We loved Jessica Jones too. Did you catch Luke Cage? We liked it even better!
I’ve seen Luke Cage come up in searches but haven’t watched it yet. I’ll have to give it a try. :)
These muffins turned out so good! They are light and lemony goodness. I like the small batch it makes also. It’s easy to double if needed. Thank you Rachel😋
So glad you enjoyed them, Sue!
Hello Rachel, thank you so much for sharing this recipe. <3 I bake these muffins every time I feel down 'cause they're easy to make and the lemon taste is soo good, small pick-me-up.
So glad to hear you’ve enjoyed them, Elisabeth! Thanks for sharing :)
These were great just the way they are, I usually add something to make it better but these don’t need anything. I had some topping left but I can’t wait to make a double batch. I will use it then!
So glad you enjoyed them, Toni! Thanks for sharing! :)
This is a wonderful recipe. I’ve made these more times than I can remember and they are always so good. My Meyer Lemon tree is very prolific this winter so I’ve made several batches for the freezer. So good when warmed in the toaster oven for breakfast with coffee. Thanks for sharing a winner recipe!
So glad you’ve enjoyed them, Marjorie! :)
In my house every Sunday is pancake day. I cook pancakes, eggs, and bacon for the family. Mom is tired of pancakes!!!So I decide once everyone is in their carb coma and out of my hair! I will treat myself and make these delicious looking muffins. Usually I’m too tired to fix myself anything after breakfast but not today. I deserve a treat! So I made these muffins. I’m so glad I did! They are delicious, moist, and yummy! Paired with some leftover bacon, fresh fruit, and of course coffee, I must say I’m one happy mamma this morning! Thx for the great recipie! If I could attach a pic i would! Btw…I’m not sharing!!
I’m so glad you enjoyed them, Teresa! Thanks so much for sharing! :)
Yummy! Thank you for the recipe.
These are delicious and very lemony :) Thank you for the recipe. For those who are curious, I doubled the recipe but made it into 12 very robust muffins. Worked perfectly, they are quite large and fluffy and moist. I only doubled the muffin part, the single recipe for streusel was enough for them all. Also, I used greek yogurt as I was out of sour cream, but I don’t think that made any significant difference. Anyway, thanks again! Glad to freeze some of these before baby is born!
So glad you enjoyed them, Megan!
i made a double batch of these today, i love sweets with lemon in them, these are beautiful light moist and delicious, will definately be baking some again, thank you Rachel for the recipe.
So glad you enjoyed them, Simon. Thanks for sharing! :)
Could this be put in a loaf pan ?
I have seen a few successfully do this. You may need to adjust the overall bake time, so be sure to watch it carefully. Good luck!
These were a hit! Thank you so much for sharing! I live in South America, and I can’t always get lemons (of the yellow variety of course). So when I do it is quite the treat! These did not disappoint!
So glad you enjoyed them, Jessica!
Just made these and love them! They are lemony and moist with a nice texture. Crumbs and glaze send them over the top. I got 7 muffins as the recipe notes. My search for the perfect lemon crumb muffin is over.
So glad you enjoyed them, Carol. Thanks for sharing!
Hi Rachel,
This recipe looks amazing and I can’t wait to try it! What is the bake time you would recommend if making mini muffins? I would love to make this recipe for an event and think that a tinker muffin wouldn’t do better at the buffet.
Thank you!
Start checking around 10 minutes for mini muffins but they can take up to 14 minutes depending on the recipe and oven. Enjoy!
Thanks for sharing! Do they keep long?
You can easily store these at room temperature for several days or in the fridge for a bit longer. They would also freezer well! :)
Thank you for posting! I was craving something other than chocolate (for once) and came across your delicious muffins! I gave them a shot tonight and they’re awesome! I doubled the recipe and ended up with 18 muffins. I shouldn’t have doubled the crumble recipe though because I was left with lots extra.. but that’s ok! Thank you again! My family will enjoy them tomorrow :)
So glad you enjoyed them, Nicole! Thanks so much for sharing! :)
These look fab! Think I could substitute limes ? I have a surplus of them right now, and not willing to go out and hunt for lemons. Thanks!
Absolutely! Limes would be a great substitution! Enjoy!
I am desperate to make these for Easter Sunday but I don’t have sour cream or yogurt and I cannot go to store again because of lockdown. Anything else I can substitute for the 1/2 cup of sour cream? Fingers crossed…
Try substituting milk for the sour cream.
Can I use oil instead of butter for the batter?
Please keep in mind that I haven’t tested these with oil. But, typically you’d substitute 3/4 the amount of oil for butter. So, give 3 Tbsp a try and see how that works. Play around with it and increase it up to 1 Tbsp further, only if absolutely necessary. Good luck!!
Hi! I wanted to ask, I made these and the taste was amazing but mine turned out a little dense. What do you think I might have done wrong? I *thought* I followed the ingredients perfectly, but clearly something happened!
Be sure to measure your flour correctly. Never scoop flour from your container or bag without fluffing it up first. If you scoop settled flour, you’ll have much more than if it has been tossed and loosened up. You can also opt to spoon flour into your measuring cup and then level it off.
Cannot wait to make this recipe, looks very yummy. Could this recipe be doubled? Thank you
You can definitely increase it as needed. Enjoy!
Made these today and they are sooooo good! I got 8 standard size muffins. Next time I will only make half the amount of the crumb topping because I found it was just too much and unfortunately I threw some out. Some reviewers mentioned the color not coming out bright yellow so I added 5 drops of yellow food coloring to the wet ingredients before mixing with the dry ingredients. They were a beautiful bright yellow! Thanks for a great recipe!
So glad you enjoyed them!
I am asking if you don’t have lemon zest can you use the 2T. lemon juice, then do you add the other 2T.lemon juice making it 4T. I made this recipe and only used the 2T. lemon juice and they taste great, but for the next time I make this recipe, I don’t want to overdo the lemon juice. Thank you.
For best results, follow the recipe as written. Increasing or omitting liquid from a recipe can cause the recipe to not bake properly.
I dony know why my question did not post. anyway i want to know why my muffins were dryand broke apart when tryibg to eat them. what could i have done wrong?
Comments do not publish immediately, they have to be reviewed and approved prior to being published. As for the muffin attempt, it sounds as though your ingredient amounts were off. If they were dry, you likely added too much flour. Be sure to not scoop directly from a bag or container of flour and instead fluff the flour, then spoon it into a measuring cup and level it off.