Go Back
–+ servings
Jennifer Johnson

Lemon Crumb Muffins with Lemon Glaze are a must-try!

Lemon Crumb Muffins with Lemon Glaze are a must-try! These delightful muffins are bursting with lemon flavor and topped with a sweet crumb topping and a tangy lemon glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 large egg
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon vanilla extract
For the crumb topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter cold and cubed
  • 1/2 teaspoon cinnamon
For the lemon glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix well.
  3. In another bowl, whisk together the melted butter, egg, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. In a separate bowl, prepare the crumb topping by mixing 1/2 cup of flour, 1/4 cup of sugar, cubed butter, and cinnamon. Use a fork or your fingers to combine until crumbly.
  6. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumb topping generously over each muffin.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. While the muffins are baking, prepare the lemon glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth.
  9. Once the muffins are done, allow them to cool for a few minutes in the pan before transferring them to a wire rack. Drizzle the lemon glaze over the warm muffins.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 15g

Notes

  • For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
  • For an extra burst of flavor, add poppy seeds to the batter or top the muffins with fresh blueberries before baking.

Tried this recipe?

Let us know how it was!