Lemon Crumble Muffins

Lemon lovers will love these tangy lemon crumble muffins, a perfect addition to breakfast or mid-morning snack.

 

 

These lemon muffins are bright, fresh, and so tender and moist with satisfying crunch from the streusel topping.

A generous amount of zest really helps to add a nice pop of lemon to these muffins.

 

 

Lemon is kind of my thing. There just isn’t anything else like it and it’s so very versatile.

Lemon just makes everything better from dinner to dessert. That tangyness pairs so well with both savoury and sweet, and takes everything to a whole new level.

 

 

 

Want more Lemon Recipes?

Check out some of my favourite recipes featuring lemons!

Lemon Strawberry Cupcakes
Garlic Lemon Pasta with Roasted Shrimp
Lemon Chicken
Lemon Tart with Shortbread Crust
 

 

 

  

 

Lemon Crumb Muffins

Ingredients:

For the muffins

2 cups a/p flour
½ cup granulated sugar
3 tsp baking powder
½ tsp salt
Zest and juice of 1 lemon (approx. 1 tbsp zest and 2 tbsps juice)
¾ cup whole milk
1/3 cup vegetable oil
1 egg
1 drop yellow gel food coloring (optional)

 

For the topping

1 cup a/p flour
¼ cup brown sugar
2 tbsp granulated sugar
6 tbsp butter, melted

 

Directions:

Preheat oven to 375 degrees F.

Line a muffin pan with paper liners and set aside.

 

 

In a small bowl, sift together flour, granulated sugar, baking powder and salt. Set aside.

In a larger bowl, mix together lemon juice, zest, milk, oil and egg.

 

 

Slowly add dry ingredients into wet ingredients. Mix until muffin batter forms.

Add a small drop of yellow gel food coloring into batter and mix until tinted (optional).

 

 

Scoop batter into each section of the muffin pan, filling it about 2/3 of the way.

In a separate bowl, mix all of the ingredients for the muffin topping – cut with a fork to create a “grainy” sugar topping.

 

 

Sprinkle the sugar muffin topping over each filled section of the pan.

Bake for 23-25 minutes.

 

 

Serve and enjoy!