Lemon Crumb Muffins Recipe

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Do you enjoy eating lemons? As a result, you are going to really like these Lemon Crumb Muffins! The excellent choice for a speedy and uncomplicated breakfast or snack, they are.


Health benefits

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FOR THE CRUMB TOPPING: – 3/4 cup (90g) all-purpose flour – 6 tablespoons (75g) granulated sugar – pinch of salt – 3 tablespoons unsalted butter, melted FOR THE MUFFINS: – 2 cups (240g) all-purpose flour – 3/4 cup (150g) granulated sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 & 1/2 to 2 tablespoons lemon zest* – 1/2 cup (113g) unsalted butter, melted and slightly cooled – 3 tablespoons sour cream – 2 tablespoons milk – 2 large eggs, lightly beaten – 1/4 cup (59ml) lemon juice

Lemon Crumb Muffins Recipe

To prepare the crust topping, mix flour, sugar, and salt in a basin. Stir in the butter until crumbs form and the mixture is moistened. Reserve or refrigerate when making muffins. 

Step 1

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MAKE MUFFINS: Heat the oven to 400°F. Line or grease 12 regular muffin cups.

Step 2

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In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the mixture. 

Step 3

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In a separate bowl, mix chilled butter, sour cream, milk, eggs, and lemon juice. Add to flour mixture thoroughly. 

Step 4

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Mix the batter briefly. A few flour lumps or streaks are good. Pour 3 teaspoons of batter into each muffin cup to fill them 3/4 full. 

Step 5

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Cover each muffin with topping. Bake the muffins for 14–18 minutes until the edges are lightly browned and a pick inserted into the center comes out clean. 

Step 6

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Ten minutes later, place the muffins in the pan on a wire rack. Then remove the muffins from the pan to cool on the rack. 

Step 7

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