Lemon Muffins with a Streusel Crumb Topping

I cannot think of anything more refreshing than the taste of lemon! If you are a lover of lemon like I am, then you will adore this recipe for Lemon Muffins with a Streusel Crumb Topping. A lemon muffin topped with a sweet and crunchy lemon zest topping. And if that was not enough...there is also a surprise sugar and cinnamon crispy coating on the bottom of each of the delightful little muffins. One bite is all it will take and you will be completely hooked!

Happy baking,


For the Crumb Topping:

3/4 cup all-purpose flour
1/3 cup plus 2 tablespoons packed brown sugar
1 tbsp sugar
1 tsp cinnamon
1/4 teaspoon kosher salt
zest of 2 lemons
6 tablespoons unsalted butter, room temperature and cubed

For the batter:

2/3 cup sugar
1 lemon (zest and juice)
2 cups all purpose flour
1/2 tsp baking soda
11/2 tsp baking powder
1/2 tsp salt
3/4 cup sour cream
2 eggs
1 tsp vanilla
1/2 cup unsalted butter

1/4 cup sugar, for bottoms of muffin tins
1-2 tbsp cinnamon, for bottom of muffin tins

For the glaze:

1 lemon, juiced with seeds removed
1 cup confectioners sugar


First, make the crumb topping. Whisk together all the dry ingredients. Add in the 6 tablespoons of room cubed butter, and with your hands, blend the butter into the dry mixture until medium sized crumbs form. Cover and place in the refrigerator until ready to use.

The entire kitchen smelled like fresh lemons...amazing!

Preheat the oven to 375 degrees. Prepare a muffin tin with 12 paper liners. Melt the butter and let it cool.
Combine the sugar and lemon zest in a medium bowl. Rub the zest into the sugar with your fingers or the back of a spoon until the sugar is damp. Then add the flour, baking soda, baking powder, and salt, and whisk until combined. In another bowl, whisk together the sour cream, eggs, vanilla, lemon juice, and melted, cooled butter. Pour the wet ingredients over the dry and mix until just barely combined. Do not overmix or the batter will become tough.

Mix together 1/4 cup sugar and cinnamon. Sprinkle evenly in the bottom of each muffin cup. 

Divide the batter evenly into the 12 muffin cups. Cover each battered filled muffin cup with a 1 tablespoon on topping. Bake for about 20 minutes, until golden brown. 
This next part is optional. I prefer my muffins without it since there is already a sweet and crunchy streusel topping on them. 

Ready to bake!

I baked up the leftover streusel in a ramekin lined with parchment paper. 
Just place it in the oven with the muffins and keep an eye on it until it turns a golden brown!

Mmmmm...the leftover streusel is the best!


Whisk together the lemon juice and confectioners sugar for the glaze. Add up to a tablespoon of water into the mix, if needed, to make sure the glaze is thick but easily able to be poured. When the muffins come out of the oven and are still warm, use a pastry brush to brush the glaze over each muffin.

Just look at that sugar and cinnamon crust on the bottom of each of these yummy muffins!

Mmmmm...this is the BEST part! The crunchy and sweet streusel topping!

Recipe adapted from: www.cyndieackerman.blogspot.com