Some mornings feel like they need a little something special, and that’s exactly when these Lemon Streusel Muffins come to life. They’re tender with a gentle lemon zing, and the streusel topping adds this unexpected crunch that makes each bite a tiny celebration. I remember one morning when I was half-distracted by a phone call and almost forgot to check the oven, but that little crunch on top saved me—so worth the slight waiting game.
When you bite into one, there’s this soft, moist crumb that almost melts, carrying the fresh zest and juice of lemon without being overpowering. The streusel is sweet but with a hint of cinnamon that whispers rather than shouts. It’s like a balance between a quick pick-me-up and a comforting hug in bakery form.
- The lemon flavor is bright and fresh, but not too sharp—easy to enjoy any time of day.
- Moist and tender crumb contrasts with a buttery, crunchy streusel topping for a layered texture experience.
- It’s simple—and that’s kind of the point; no fancy ingredients or complicated steps needed.
- Great for a quick breakfast or an afternoon snack, though they might tempt you to have more than one.
If you’re worried about the streusel turning soggy, I usually let the muffins cool completely on a rack before storing. They keep well for a few days, and I’ve even frozen some with decent results—though fresh out of the oven is definitely best.
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Lemon Streusel Muffin
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Lemon Streusel Muffins are moist and tender with a bright lemon flavor, topped with a sweet and crunchy streusel topping. Perfect for breakfast or a snack.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup plain Greek yogurt
2 large eggs
1/2 cup whole milk
2 tablespoons freshly grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour (for streusel)
1/4 cup unsalted butter, cold and cubed (for streusel)
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together melted butter, Greek yogurt, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; some lumps are okay.
In a small bowl, prepare the streusel topping by combining brown sugar, 1/2 cup flour, and ground cinnamon. Add cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full.
Sprinkle the streusel topping evenly over each muffin.
Bake for 18 to 22 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
Don’t fret about special equipment here; a standard muffin tin and mixing bowls are all you need to feel like a baker. Serving these alongside a cup of coffee or a simple tea can turn a rushed morning into a small, satisfying ritual. Sometimes I’ve swapped the cinnamon in the streusel for nutmeg or added a handful of blueberries to the batter, though I can’t say I’ve tested every variation to perfection.
FAQ
Q: Can I use regular yogurt instead of Greek yogurt?
A: I usually do—just make sure it’s plain and not too runny.
Q: How do I keep the streusel crunchy?
A: Let the muffins cool fully on a wire rack before storing them in an airtight container.
Q: Can I make these dairy-free?
A: I haven’t tried it myself, but swapping butter and milk for plant-based alternatives might work with minor tweaks.
If you’re in the mood for a bright, buttery treat that feels homemade without fuss, this Lemon Streusel Muffin recipe is the kind of thing you’ll come back to more than once. Give it a try and save it for those mornings when you want a little sunshine on your plate.