There’s something quietly satisfying about a muffin that’s both tender and crumbly, especially when lemon is involved. These Lemon Muffin Crumble bring a fresh burst of citrus that wakes up your senses without overwhelming the palate. Whether it’s a quick breakfast or a mid-morning pick-me-up, they fit just right.
I remember the first time I baked these, the kitchen filled with this warm, citrusy aroma that made me forget what I was supposed to be doing for a moment. I was halfway through mixing the crumble topping when my phone buzzed—distracted, I accidentally dropped a bit of the buttery crumbs onto the counter and had to sneak a quick taste. The unexpected crunch paired with the tangy lemon was oddly comforting, like a little secret snack before the real treat. That slightly messy moment made me realize these muffins are best enjoyed in a few imperfect bites, not just neatly sliced and plated.
- Bright, fresh lemon flavor lifts the whole muffin without feeling too tart or artificial.
- The buttery crumble adds texture and sweetness, but it’s not overly rich — just enough to balance the zing.
- It’s simple — and that’s kind of the point. No complicated steps or exotic ingredients.
- They’re versatile enough to enjoy at breakfast, alongside coffee, or as a casual snack during the day.
If you’re worried about the crumble getting soggy, just know it holds up surprisingly well even after a day or two. I usually store these at room temperature and they stay moist, with that topping still doing its thing. It’s a nice change from muffins that dry out quickly, though I haven’t tested them past three days.
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Lemon Muffin Crumble
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Delight in these moist lemon muffins topped with a buttery, sweet crumble. Perfect for breakfast or a zesty snack, these muffins combine fresh lemon flavor with a crunchy topping.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1/2 cup all-purpose flour (for crumble)
1/3 cup granulated sugar (for crumble)
1/4 cup unsalted butter, cold and cubed (for crumble)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk melted butter, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To prepare the crumble topping, combine 1/2 cup flour and 1/3 cup sugar in a small bowl.
Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over each muffin.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
These muffins don’t require fancy equipment—just a basic muffin tin and a couple of bowls. I often enjoy them warm, fresh from the oven, but they’re just as good at room temperature, especially with a smear of butter or a drizzle of honey. If you want to switch things up, I’ve tried adding a few poppy seeds to the batter, which gives a subtle nuttiness that pairs surprisingly well with the lemon. Another time, I swapped half the all-purpose flour for whole wheat, and while the texture was a bit denser, the flavor stayed bright. You could also experiment with orange zest instead of lemon for a slightly sweeter twist, though it’s not quite the same snap. Just a heads up: the crumble topping might not be as crisp if you try freezing the muffins, but thawed they still taste lovely.
FAQ
Can I make these muffins ahead? Yes, they keep well for a few days at room temperature or can be refrigerated for up to a week. Freezing is possible but might soften the crumble a bit.
Can I use lemon extract instead of fresh lemon? You can, but fresh lemon juice and zest really make the flavor pop in these muffins.
Is the crumble topping essential? The crumble adds a nice crunch and sweetness, but you could skip it if you prefer a simpler muffin.
Can I make them dairy-free? I haven’t tried it, but substituting plant-based milk and butter might work. Just watch the texture.
Ready to add a little sunshine to your day? Grab your muffin tin and give these Lemon Muffin Crumble a try—you might find yourself sneaking a few before anyone else notices.