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.
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
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Everybody needs to make these muffins!! They are easy, soft, delicious crumble and then the glaze to put you over the edge. I made ten in my muffin top pan and baked 15 min. Amazing!!!!!!!!!!
So glad you enjoyed them, Barb! Thanks for sharing! :)
Hi…Rachel..what can be used instead of sour cream??
The next best option is plain yogurt. Sour cream and yogurt can be subbed for each other without issue. If you don’t have access to that, you can give it a try with heavy cream or milk but do keep in mind that I have not tested with these options.
These were soooo good! I will be making them again. And again. My family really enjoyed them. Thanks for a great recipe!
So glad everyone enjoyed them!
These were easy to make and delicious!Â
Are you sure it was 7 muffins? I ended up filling all 12 openings in my muffin tin. I filled each one up and there was plenty of crumb topping for all 12. Just checked on them in the oven. They are baking up nicely. I’ll let you know how they taste.
Yes, this recipe is for 7 standard muffins. As indicated in the post, a large cookie scoop should be used for dividing the batter between 7 cavities of a standard sized muffin pan. Enjoy!
Have you ever tried theses with blueberries? I wonder how that would be.
I haven’t with this particular recipe. But, that’s a great flavor combo and I’m sure it would work great! Enjoy!
Omg. These were totally the best I have found so far on the Internet. I doubled the recipe and added blueberries. It made 18 and took 3 minutes longer to bake. Saving to my go to muffin recipes..thanks for sharing this recipe.
So glad you enjoyed them, Kenneth! Thanks for sharing and leaving a review! Happy baking! :)
I made these for the Farmers Mkt this weekend and they were a huge hit!!!
I did add 1/2 t.lemon extract and it was perfect!
So glad everyone enjoyed them, Tammy! Thanks for sharing and leaving a review! :)
Made these today. Omg 😳 so good! I did add a glaze on the top of 6 tbsp powdered sugar and 1 tsp of lemon juice. So so good! First time I’ve made anything with lemon and I’m glad I did! Will be making these again. Even the kids loved them!Â
So glad you enjoyed them, Alma!
Can the batter be frozen?
I haven’t personally frozen muffin batter but it should work okay if portioned out and frozen correctly to prevent freezer burn.
Would you change anything to make these into jumbo muffins other than time and amount of batter in the tin?Â
Generally you can increase or decrease in size as long as you adjust the time. Watch them carefully.
They have a good flavor but need more. Â Followed the recipe exact, used quality brands of product. Â The cake portion of the muffin just does not have enough muffin flavor. The icing drizzle has more lemon flavor than anything. Â It’s not a bad recipe, it just needs to be amped up with the lemon flavoring. Â I will try it again and maybe do a filled muffin with lemon curd. Â My batch made 5 muffins. I did use tulip cupcake liners and used 4 scoops with my 1 inch cookie scooper. Â
That’s the wonderful thing about baking for yourself, you can adjust the flavor as it works for your taste preferences. Instead of filling the muffin (as thats more like a cupcake at that point), I’d recommend swapping the vanilla extract for lemon extract to boost the flavor to your liking. As far as the amount you got out of the recipe goes, changing the pan and measuring device from what was recommended in the recipe will absolutely alter that outcome.
Such a Delightful dessert with coffee or for Brunch and Bride or Baby Showers.
Lemon Lover as I am enjoyed such a refreshing twist.
Thank You!
So glad you enjoyed them, Judy!
My batter made 8 standard muffins. They took 5 minutes extra in the oven. They had a great lemony flavor. Thank you!
So glad you enjoyed them, Sheri!
These muffins were amazing! Great lemon flavor, perfect texture. Thanks so much!
So glad you enjoyed them, Brooke!