Lemon Crumb Muffins

These lemon crumb muffins hit the sweet spot between cake and breakfast bread. The crumb topping gets slightly crunchy while baking, which makes a nice contrast with the soft, tender muffin underneath. The lemon flavor comes through clearly but isn’t overpowering – just bright enough to wake up your taste buds.

It works great for both breakfast and afternoon snacks. What I really like is the muffins remain moist for several days, so you can bake a batch on Sunday and still have fresh-tasting muffins midweek. They’re especially good with coffee on busy mornings when you need something quick but more exciting than plain toast.

What you need for Lemon Crumb Muffins

How to make Lemon Crumb Muffins

These bright, lemony muffins with a buttery crumb topping are perfect for breakfast or afternoon tea. Let’s break this down into manageable steps.

1. Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners – I find the slightly taller liners work best since these muffins rise nicely and have a crumb topping.

2. First, let’s make the crumb topping since it needs time to firm up slightly. In a medium bowl, whisk together 1 cup flour, both sugars, and salt. Pour in the melted butter and use a fork to mix until you get small clumps that look like wet sand. Some pieces will be pea-sized, others a bit larger – that’s perfect. Keep this in the fridge while you make the batter.

3. For the muffin batter, whisk together 2 cups flour, baking powder, and salt in a medium bowl. The more evenly these are mixed, the more consistent your muffins will be.

4. In a separate large bowl, beat the softened butter and sugar until it’s light and fluffy – about 2-3 minutes with an electric mixer. You’ll know it’s ready when the color lightens significantly and it looks almost creamy. Don’t rush this step – it’s key for tender muffins.

5. Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the second. Scrape down the sides of the bowl. Add the vanilla and lemon zest.

6. Now comes the liquid ingredients. Mix the milk and lemon juice in a measuring cup – it will start to curdle, and that’s exactly what we want! This creates a buttermilk-like mixture that makes the muffins extra tender.

7. Add the dry ingredients to your butter mixture in three parts, alternating with the milk mixture (start and end with flour). Mix just until everything is combined – a few small lumps are fine. Overmixing will make tough muffins.

8. Divide the batter among your muffin cups – they should be about ¾ full. Take your crumb topping out of the fridge and break it up with your fingers if it’s clumped together too much. Sprinkle generously over each muffin, gently pressing it into the batter just slightly so it sticks.

9. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are light golden brown. The crumb topping should look set but not too dark. Let them cool in the pan for 5 minutes before moving to a wire rack.

10. While the muffins cool, make the glaze. Whisk together the powdered sugar and lemon juice until smooth – start with 2 tablespoons of juice and add more if needed. You want it thin enough to drizzle but thick enough to set up. When the muffins are just slightly warm, drizzle the glaze over top.

These are best eaten the day they’re made, but they’ll keep in an airtight container for 2-3 days. Just wait until the glaze is completely set before storing them.