If you need a bright way to start your day, or a sweet lemony afternoon treat these Lemon Streusel Muffins are just the ticket.
Moist lemony muffins with a crumble topping and a light lemony glaze to top it off. All made with basic baking ingredients in about 30 minutes.
The next time life hands you lemons, whip a quick batch of these Lemon Streusel Muffins.
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.
Ingredients for Lemon Streusel Muffins
The ingredients are what you would expect.
Use the lemons you like best: Meyer will be sweeter, Lisbon and Eureka will have more tang.
Other than the lemons you will need:
- flour
- sugar, granulated and powdered
- baking soda, baking powder and salt
- butter
- egg (or egg substitute)
- yogurt (plain or lemon) or sour cream
Recipe
Ingredients
TOPPING
- ¼ cup butter (room temperature)
- 2 tablespoons all purpose flour
- ¼ cup sugar
MUFFINS
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup sugar
- ¼ cup butter (melted and cooled)
- 1 cup plain yogurt (or lemon flavored yogurt or sour cream)
- 1 lemon (juiced and zested)
GLAZE
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°. 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.¼ cup butter, 2 tablespoons all purpose flour, ¼ cup sugar
muffins
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- In another mixing bowl, whisk together egg and sugar until thick and yellow (about 30 seconds). Whisk in melted butter until combined. Add yogurt, ¼ cup of lemon juice and about half of the lemon zest.1 large egg, 1 cup sugar, ¼ cup butter, 1 cup plain yogurt, 1 lemon
- 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℉ 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.½ cup powdered sugar
Sound fabulous? Share it!
Ashley
Thanks for hosting! Hope you having a great week!
Marilyn Lesniak
Thanks for hosting and have a great week.
Lisa/Syncopated Mama
Lemon just sounds like such a refreshing way to start the day!