Lemon Crumb Muffins Recipe

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The Lemon Crumb Muffins are fluffy and light, and they have just the right amount of lemony sweetness.  


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

TO TOPPING CRUMB: Mix flour, sugar, and salt in a medium bowl.  

Step 1 


Stir in the butter until crumbs form and the mixture is moistened. Reserve or refrigerate when making muffins.  

Step 2

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

Step 3

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

Step 4

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

Step 5

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. Cover each muffin with topping.  

Step 6

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

Step 7

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

Step 8

Also See

Also See

Red Currant Muffins Recipe