Lemon Crumb Muffins
These lemon crumb muffins make such a nice breakfast or snack! Moist, tender, & citrus-y, with a thick layer of buttery streusel on top.
Servings: 12
Calories: 419kcal
Ingredients
For the Lemon Muffins
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon zest (zest of 1 lemon)
- 1/2 cup unsalted butter
- 1 cup sour cream*
- 1/4 cup milk
- 2 eggs (large)
- 2 tablespoons lemon juice (juice of 1 lemon)
- 1 teaspoon lemon extract
For the Crumb Topping
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon zest (zest of 1 lemon)
- powdered sugar (optional garnish)
Instructions
To Make the Lemon Muffins
- Preheat the oven to 425 degrees F and line a muffin pan with papers.
- Place the flour, sugar, baking powder, salt, and lemon zest in a large bowl, and whisk to combine.
- Melt the butter in a large liquid measuring cup, then whisk in the sour cream*, milk, eggs, lemon juice, and lemon extract.
- Pour the liquid ingredients into the dry, and fold together gently until just barely combined (it's ok if the batter is lumpy).
- Divide the batter equally between all 12 wells of the muffin pan, then top with crumb topping.
- Bake for 5 minutes at 425 degrees F, then lower the oven temperature down to 350 degrees F and continue to bake for 18 to 22 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean.
- Garnish with powdered sugar, if desired.
To Make the Crumb Topping
- Melt the butter in a small pot, then add the flour, sugar, salt, and lemon zest.
- Toss together with a fork, until crumbly.
Notes
*Plain Greek yogurt can be substituted.
Nutrition
Calories: 419kcal | Carbohydrates: 58g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 129mg | Potassium: 189mg | Fiber: 1g | Sugar: 26g | Vitamin A: 580IU | Vitamin C: 2.4mg | Calcium: 84mg | Iron: 2.2mg