Lemon Crumb Muffins

If you're craving a bright, citrusy breakfast treat, these Lemon Crumb Muffins are just what you need! With a perfect balance of tangy lemon and a soft crumb topping, these muffins are light, fluffy, and full of flavor. Whether you're making them for a weekend brunch, a special occasion, or simply for a cozy morning at home, these muffins will become a favorite in your recipe rotation.

These are perfect any time of year! I particularly love them in the Spring. If you need a treat for a brunch, a shower, or just want a snack....you must try these!

If you love muffins you must try my The Best Banana Cinnamon Muffins on this site as well! They are a fan favorite!

Ingredients

• flour
• sugar
• soda
• salt
• eggs
• sour cream
• butter
• lemon zest
• lemon juice
• lemon extract

See recipe card for quantities.

Instructions

Combine dry and wet ingredients

Mix crumb topping

Add crumb topping to muffins

Mix glaze and pour over warm muffins

Hint: When adding crumb topping pat down slightly with back of spoon. Then add a tad more on top. This ensures a coating adheres to the muffin and then then also has the flaky falling off appearance as well.

Substitutions

No sour cream on hand? No problem, substitute it for plain yogurt!

Equipment

Quality baking ware is a must! Follow my affiliate link to my favorite baking supplies.

You must try my muffin pan, baking sheets and vanilla!

Related

Need more ideas for Spring entertaining? Try these:

Lemon Crumb Muffins

Misty Tannery

citrus crumb topped muffins bursting with flavor and topped with a delicate glaze

Print Recipe Pin Recipe

Course Breakfast, Snack, Spring Time Recipes

Servings 12 muffins

Ingredients

  

• 3 cups all-purpose flour
• 2 cups sugar
• ¼ teaspoon + ⅛ teaspoon baking soda
• ¼ teaspoon + ⅛ teaspoon salt
• 4 large eggs room temperature
• 1 cup sour cream
• 1 cup butter melted
• 1 ½ Tablespoons grated lemon zest
• 1 Tablespoons lemon juice
• ½ teaspoons lemon extract

Crumb Topping

• 6 Tablespoons all-purpose flour
• 6 Tablespoons sugar
• ⅛ cup cold butter cubed (2 T)

Glaze

• ¼ cup sugar
• 2 Tablespoons + 2 teaspoons lemon juice

Instructions

 

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest, juice and extract. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
• In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter pat down slightly then add a little more over top. 
• Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Be sure not to over-bake. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

Keyword breads, citrus, crumb topping, glaze, lemon, lemon muffins, muffins, quick breads