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

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.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Lemon, Muffin
Servings: 7 muffins


Crumb topping:

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


  • 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


  • 6 Tb powdered sugar
  • 1 Tb lemon juice


  • 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. 


An original recipe from Baked by Rachel

Items used in this recipe:

This post contains affiliate links.

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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102 Responses to “Lemon Crumb Muffins with Lemon Glaze”

  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 5, 2016 at 8:30 am

      Thanks so much!

  2. #
    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 5, 2016 at 8:30 am

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

  3. #
    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 5, 2016 at 8:30 am

      Thanks Marye!

  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 5, 2016 at 8:31 am

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

  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 5, 2016 at 8:31 am

      Thanks Danae!

  6. #
    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 5, 2016 at 8:31 am

      You definitely need to catch up!

  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 5, 2016 at 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! :)

  8. #
    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 6, 2016 at 7:51 am

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

  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 6, 2016 at 7:51 am

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

  10. #
    Sommer @aspicyperspective — April 7, 2016 at 9:59 pm

    I’m in love with these delicious lemon muffins!

    • #
      Rachel — April 8, 2016 at 7:07 am

      Thanks Sommer!

  11. #
    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 2, 2016 at 6:40 pm

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

  12. #
    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 9, 2016 at 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.

  13. #
    Brielle — May 8, 2016 at 10:24 am

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

    • #
      Rachel — May 9, 2016 at 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.

  14. #
    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 12, 2016 at 7:19 am

      I hope everyone enjoys the muffins! :)

  15. #
    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 14, 2016 at 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.

  16. #
    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 15, 2016 at 8:12 am

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

  17. #
    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 18, 2016 at 9:57 am

      So glad you enjoyed them, Mikayla!

  18. #
    Karen — June 25, 2016 at 1:32 am

    Best muffins ever!!!!!!!!

    • #
      Rachel — June 27, 2016 at 7:32 am

      So glad you enjoyed them, Karen!

  19. #
    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 5, 2016 at 7:00 am

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

  20. #
    Yuriko — January 24, 2017 at 7:25 pm

    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 !!!

  21. #
    Yuriko — January 24, 2017 at 7:27 pm

    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 !

    • #
      Rachel — January 25, 2017 at 7:21 am

      I’m glad you enjoyed them so much, Yuriko! Yogurt is a perfect substitution when you’re out of sour cream! :)

  22. #
    Noreena Trent — February 6, 2017 at 11:12 pm

    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!

    • #
      Rachel — February 7, 2017 at 7:08 am

      So glad everyone enjoyed them, Noreena!

  23. #
    Sara Bahnsen — March 12, 2017 at 2:25 pm

    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!

    • #
      Rachel — March 13, 2017 at 7:11 am

      So glad you enjoyed them, Sara!

  24. #
    Mare — March 13, 2017 at 12:06 pm

    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!!!

    • #
      Rachel — March 14, 2017 at 8:08 am

      So glad to hear you enjoyed it, Mare! Thanks for sharing!! :)

  25. #
    Eva — March 31, 2017 at 4:45 am

    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?

    • #
      Rachel — April 2, 2017 at 3:37 pm

      There are conversion calculators online you can use for free. Enjoy!

  26. #
    Brittany — April 2, 2017 at 12:43 am

    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!

    • #
      Rachel — April 2, 2017 at 3:35 pm

      So glad you enjoyed them!

  27. #
    Liz — April 23, 2017 at 3:28 pm

    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.

    • #
      Rachel — April 24, 2017 at 7:30 am

      So glad everyone enjoyed them! Thanks for sharing, Liz! :)

  28. #
    Pat — May 9, 2017 at 9:20 am

    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!

    • #
      Rachel — May 12, 2017 at 6:59 am

      I’ve seen Luke Cage come up in searches but haven’t watched it yet. I’ll have to give it a try. :)

  29. #
    Sue Lepard — May 18, 2017 at 3:26 pm

    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😋

    • #
      Rachel — May 19, 2017 at 7:20 am

      So glad you enjoyed them, Sue!

  30. #
    Elisabeth — May 25, 2017 at 2:43 pm

    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.

    • #
      Rachel — May 26, 2017 at 6:53 am

      So glad to hear you’ve enjoyed them, Elisabeth! Thanks for sharing :)

  31. #
    Toni — November 6, 2017 at 12:10 pm

    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!

    • #
      Rachel — November 9, 2017 at 6:58 am

      So glad you enjoyed them, Toni! Thanks for sharing! :)

  32. #
    Marjorie — January 10, 2018 at 2:52 pm

    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!

    • #
      Rachel — January 11, 2018 at 6:56 am

      So glad you’ve enjoyed them, Marjorie! :)

  33. #
    Teresa — February 11, 2018 at 11:28 am

    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!!

    • #
      Rachel — February 11, 2018 at 6:14 pm

      I’m so glad you enjoyed them, Teresa! Thanks so much for sharing! :)

  34. #
    Dina — May 17, 2018 at 12:47 pm

    Yummy! Thank you for the recipe.

  35. #
    Megan — January 8, 2019 at 3:42 pm

    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!

    • #
      Rachel — January 11, 2019 at 7:06 am

      So glad you enjoyed them, Megan!

  36. #
    simon — March 4, 2019 at 12:12 am

    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.

    • #
      Rachel — March 4, 2019 at 8:07 am

      So glad you enjoyed them, Simon. Thanks for sharing! :)

  37. #
    Rita — April 3, 2019 at 3:40 pm

    Could this be put in a loaf pan ?

    • #
      Rachel — April 5, 2019 at 5:57 am

      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!

  38. #
    Jessica — April 20, 2019 at 7:11 pm

    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!

    • #
      Rachel — May 8, 2019 at 6:31 am

      So glad you enjoyed them, Jessica!

  39. #
    Carol — June 5, 2019 at 11:19 pm

    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.

    • #
      Rachel — June 23, 2019 at 7:28 pm

      So glad you enjoyed them, Carol. Thanks for sharing!

  40. #
    Marisa — August 1, 2019 at 9:12 am

    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!

    • #
      Rachel — August 1, 2019 at 8:32 pm

      Start checking around 10 minutes for mini muffins but they can take up to 14 minutes depending on the recipe and oven. Enjoy!

  41. #
    Vanessa — October 15, 2019 at 3:22 pm

    Thanks for sharing! Do they keep long?

    • #
      Rachel — November 5, 2019 at 7:28 am

      You can easily store these at room temperature for several days or in the fridge for a bit longer. They would also freezer well! :)

  42. #
    Nicole — March 19, 2020 at 11:45 pm

    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 :)

    • #
      Rachel — March 20, 2020 at 7:53 am

      So glad you enjoyed them, Nicole! Thanks so much for sharing! :)

  43. #
    Heather — March 22, 2020 at 8:01 am

    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!

    • #
      Rachel — March 24, 2020 at 8:00 am

      Absolutely! Limes would be a great substitution! Enjoy!

  44. #
    Stacy — April 10, 2020 at 4:04 pm

    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…

    • #
      Rachel — April 11, 2020 at 8:08 am

      Try substituting milk for the sour cream.

  45. #
    Erica — April 17, 2020 at 10:34 am

    Can I use oil instead of butter for the batter?

    • #
      Rachel — April 19, 2020 at 8:37 am

      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!!

  46. #
    Livia — June 30, 2020 at 7:50 pm

    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!

    • #
      Rachel — July 6, 2020 at 8:33 am

      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.

  47. #
    Monique — July 4, 2020 at 11:09 pm

    Cannot wait to make this recipe, looks very yummy. Could this recipe be doubled? Thank you

    • #
      Rachel — July 6, 2020 at 8:30 am

      You can definitely increase it as needed. Enjoy!

  48. #
    Danielle — January 31, 2022 at 8:58 pm

    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!

    • #
      Rachel — February 7, 2022 at 5:57 am

      So glad you enjoyed them!

  49. #
    Sharon Kraft — April 10, 2022 at 9:04 am

    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.

    • #
      Rachel — April 13, 2022 at 5:52 am

      For best results, follow the recipe as written. Increasing or omitting liquid from a recipe can cause the recipe to not bake properly.

  50. #
    cledith carol matney — October 8, 2022 at 9:58 am

    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?

    • #
      Rachel — October 10, 2022 at 8:24 am

      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.

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