Lemon Crumb Muffins are a delightful blend of tangy lemon flavor and a sweet, buttery crumb topping. These muffins are perfect for breakfast, brunch, or an afternoon snack, offering a burst of citrusy goodness with a satisfying crunch on top.

Equipment:

Muffin tin
Paper liners or non-stick spray
Mixing bowls
Whisk
Fork or pastry cutter (for crumb topping)
Measuring cups and spoons

Ingredients:

For the Muffins:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (whole, 2%, or your preferred type)
1/4 cup unsalted butter, melted and slightly cooled
1 large egg
1 tablespoon lemon zest (from 1-2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For the Crumb Topping:

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup unsalted butter, cold and cut into small pieces
1/2 teaspoon lemon zest

Instructions:

Preheat the Oven and Prepare the Muffin Tin:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
Make the Crumb Topping:
- In a small bowl, combine the flour, granulated sugar, brown sugar, and lemon zest.
- Add the cold butter pieces and use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs. Set aside.
Mix the Dry Ingredients for the Muffins:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Mix the Wet Ingredients:
- In another bowl, whisk together the milk, melted butter, egg, lemon zest, lemon juice, and vanilla extract until well combined.
Combine the Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fill the Muffin Cups:
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Add the Crumb Topping:
- Sprinkle the crumb topping evenly over each muffin, pressing it lightly into the batter so it adheres.
Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Tips:

Extra Lemon Flavor: For a more intense lemon flavor, you can add a tablespoon of lemon juice to the crumb topping or drizzle a simple lemon glaze over the muffins after they cool.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Lemon Glaze: To make a simple lemon glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle over the cooled muffins.

Lemon Crumb Muffins are a refreshing and sweet treat that will brighten up your morning or afternoon. With their light, fluffy texture, tangy lemon flavor, and buttery crumb topping, these muffins are sure to become a favorite in your baking repertoire. Enjoy these delicious muffins with a cup of tea or coffee for a perfect pick-me-up!

Lemon Crumb Muffins

Lemon Crumb Muffins are a delightful blend of tangy lemon flavor and a sweet, buttery crumb topping. These muffins are perfect for breakfast, brunch, or an afternoon snack,

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Equipment

Muffin tin
Paper liners or non-stick spray
Mixing bowls
Whisk
Fork or pastry cutter (for crumb topping)
Measuring cups and spoons

Ingredients

For the Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk whole, 2%, or your preferred type
1/4 cup unsalted butter melted and slightly cooled
1 large egg
1 tablespoon lemon zest from 1-2 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Crumb Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar packed
1/4 cup unsalted butter cold and cut into small pieces
1/2 teaspoon lemon zest

Instructions

Preheat the Oven and Prepare the Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
Make the Crumb Topping:
In a small bowl, combine the flour, granulated sugar, brown sugar, and lemon zest.
Add the cold butter pieces and use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs. Set aside.
Mix the Dry Ingredients for the Muffins:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Mix the Wet Ingredients:
In another bowl, whisk together the milk, melted butter, egg, lemon zest, lemon juice, and vanilla extract until well combined.
Combine the Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Add the Crumb Topping:
Sprinkle the crumb topping evenly over each muffin, pressing it lightly into the batter so it adheres.
Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.