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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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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat the Oven and Prepare the Muffin Tin:
  2. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
  3. Make the Crumb Topping:
  4. In a small bowl, combine the flour, granulated sugar, brown sugar, and lemon zest.
  5. Add the cold butter pieces and use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs. Set aside.
  6. Mix the Dry Ingredients for the Muffins:
  7. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  8. Mix the Wet Ingredients:
  9. In another bowl, whisk together the milk, melted butter, egg, lemon zest, lemon juice, and vanilla extract until well combined.
  10. Combine the Wet and Dry Ingredients:
  11. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  12. Fill the Muffin Cups:
  13. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  14. Add the Crumb Topping:
  15. Sprinkle the crumb topping evenly over each muffin, pressing it lightly into the batter so it adheres.
  16. Bake the Muffins:
  17. 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.

Notes

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.