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Lemon crumb muffins

Lemon crumb muffins

These lemon crumb muffins feature a zesty lemon flavor with a buttery, sweet crumb topping. They're perfect for a light breakfast or afternoon snack!
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Prep Time 25 minutes
Cook Time 20 minutes
Cool time 15 minutes
Total Time 1 hour
Servings 12 regular muffins

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest

For Topping and glaze:

  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with tall paper liners.
  • Make the crumb topping: In a bowl, whisk 1 cup flour, sugars, and salt. Add melted butter, mixing with a fork until small clumps form. Chill in the fridge.
  • For the muffin batter, take a bowl whisk 2 cups flour, baking powder, and salt.
  • Beat softened butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, followed by vanilla and lemon zest.
  • Mix milk and lemon juice – it will curdle. Add dry ingredients alternately with the milk mixture, starting and ending with flour. Stir gently until combined.
  • Divide batter among muffin cups, about ¾ full. Break up chilled crumb topping and sprinkle generously on top, pressing lightly.
  • Bake for 20-22 minutes or until a toothpick comes out clean and tops are golden. Let cool for 5 minutes, then transfer to a wire rack.
  • For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over slightly warm muffins. Enjoy!