Lemon Crumb Muffins
Brighten your mornings with these irresistibly soft and zesty Lemon Crumb Muffins! Bursting with fresh lemon juice and fragrant zest, these moist muffins are perfectly balanced with a tender buttermilk batter and crowned with a buttery, golden crumb topping for added texture and sweetness. Quick to prepare in just 15 minutes, they’re baked to perfection in under 25 minutes, making them a perfect go-to for busy weekdays or leisurely brunches. Each bite offers a delightful mix of tangy citrus flavor and melt-in-your-mouth crumbly goodness. Whether served warm with a dollop of butter or as a grab-and-go treat, these lemon muffins are guaranteed to bring a touch of sunshine to your table. Great for sharing, they stay fresh for up to three days, making them ideal for meal prep or entertaining.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups buttermilk
- 0.25 cups unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest, finely grated
- 1 teaspoon vanilla extract
- 0.5 cups all-purpose flour (for crumb topping)
- 0.25 cups granulated sugar (for crumb topping)
- 3 tablespoons unsalted butter, melted (for crumb topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it lightly with nonstick cooking spray.
In a large bowl, whisk together the 2 cups of all-purpose flour, 0.75 cups of granulated sugar, baking powder, and salt.
In a medium bowl, combine the buttermilk, melted butter, eggs, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Be careful not to overmix; lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
To make the crumb topping, mix the 0.5 cups of all-purpose flour and 0.25 cups of sugar in a small bowl. Stir in the 3 tablespoons of melted butter until the mixture forms coarse crumbs.
Sprinkle the crumb topping generously over each muffin, pressing it lightly into the batter so it adheres.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve and enjoy! These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 18.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
