Lemon Streusel Muffins: these tangy lemon muffins with streusel crumb topping and lemon glaze make a wonderful breakfast or afternoon treat.
Breakfast, Desserts

Start Your Day with These Sunny Lemon Streusel Muffins #TastyTuesdays

If you need a bright way to start your day, or a sweet lemony afternoon treat these Lemon Streusel Muffins are just the ticket.

Lemon Streusel Muffins: these tangy lemon muffins with streusel crumb topping and lemon glaze make a wonderful breakfast or afternoon treat. #lemonmuffins #muffinrecipe

Unlike most streusel toppings, this one does not use brown sugar or cinnamon. Don’t get me wrong. I love brown sugar and cinnamon, just not with lemon. And these muffins are loaded with lemony goodness from the tangy glaze down to the moist muffins.


 

 

The next time life hands you lemons, whip a quick batch of these Lemon Streusel Muffins.

Lemon Streusel Muffins

Serves12
Prep time15 minutes
Cook time20 minutes
Total time35 minutes
Meal type Bread, Breakfast, Dessert
Lemon Streusel Muffins: these tangy lemon muffins with streusel crumb topping and lemon glaze make a wonderful breakfast or afternoon treat.

Ingredients

    topping

    • 1/4 cup butter (room temperature)
    • 2 tablespoons all purpose flour
    • 1/4 cup sugar

    muffins

    • 2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 Large egg
    • 1 cup sugar
    • 1/4 cup butter (melted and cooled)
    • 1 cup plain yogurt (or lemon flavored yogurt or sour cream)
    • 1 lemon (juiced and zested)

    glaze

    • 1/2 cup powdered sugar

    Directions

    Preheat oven to 350 degrees. Line muffin tin with wrappers or spray with cooking spray.
    topping
    In a small bowl, combine topping ingredients, pressing together with fingers until firm. Put in freezer.
    muffins
    In a medium bowl, whisk together flour, baking powder and salt. Set aside.
    In another mixing bowl, whisk together egg and sugar until thick and yellow (about 30 seconds). Whisk in melted butter until combined. Add yogurt, 1/4 cup of lemon juice and about half of the lemon zest.
    Fold in flour mixture until batter is just mixed (do not over mix). Scoop batter into muffin tins. Remove topping from freezer and crumble on top of the muffins.
    Bake at 350 degrees until a toothpick inserted in the center comes out with crumbs but no uncooked batter (15-20 minutes). Remove from pan and let cool.
    glaze
    While muffins are cooling, prepare glaze. In a small bowl, combine powdered sugar and remaining lemon zest. Add remaining lemon juice about a tablespoon at a time until it is drizzling consistency.

     

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