why make this recipe
These Lemon Muffins with a Streusel Topping are bright, soft, and easy to make. They bake fast and give a sweet, crunchy top with a fresh lemon taste. If you like simple baking, you can also try this chicken parmesan with Alfredo sauce recipe for a savory meal to pair with sweets.
introduction
This recipe makes tender muffins with lemon in the batter, a buttery streusel on top, and a light lemon glaze. You need common pantry items and simple steps. The muffin keeps its lemon flavor and stays moist thanks to yogurt or buttermilk.
how to make Lemon Muffins with a Streusel Topping
Follow three parts: make the streusel, mix the muffin batter, then bake and add the glaze.
Streusel Topping
- Mix ¾ cup all-purpose flour, 2 tbsp granulated sugar, 2 tbsp light brown sugar, and 4 tbsp melted unsalted butter.
- Stir until clumps form. Set aside in the fridge so it stays crumbly.
Muffin Batter
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with liners or grease the cups.
- In a bowl, whisk 2 ¾ cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
- In another bowl, cream 6 tbsp unsalted butter with 1 cup granulated sugar until smooth. Add 1 tbsp lemon zest, 1 tsp vanilla extract, and 1 tsp lemon extract (or extra vanilla).
- Beat in 2 large eggs one at a time.
- Stir in ½ cup vegetable oil, ¾ cup Greek yogurt (or buttermilk), and ¼ cup lemon juice until mixed.
- Fold wet mix into dry mix just until combined. Do not overmix.
- Spoon batter into muffin cups about 3/4 full. Sprinkle streusel on top of each muffin.
- Bake 18–22 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then move to a rack.
Lemon Glaze
- Whisk ¾ cup powdered sugar, 1 tsp lemon zest, and 2–3 tsp fresh lemon juice to make a thick but pourable glaze.
- Drizzle or brush glaze over cooled muffins.
Ingredients :
- ¾ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 4 tbsp unsalted butter (melted)
- 2 ¾ cups all-purpose flour (scoop and level with knife)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 6 tbsp unsalted butter
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract (you can substitute vanilla extract)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup Greek yogurt (or buttermilk)
- ¼ cup lemon juice
- ¾ cup powdered sugar
- 1 tsp lemon zest
- 2 – 3 tsp fresh lemon juice
Directions :
Streusel Topping
- Combine flour, granulated sugar, light brown sugar, and melted butter.
- Mix until crumbly and chill.
Muffin Batter
- Preheat oven and prepare pan.
- Mix dry ingredients in one bowl and wet in another.
- Combine wet and dry, fill muffin cups, top with streusel.
- Bake until set and cool slightly.
Lemon Glaze
- Mix powdered sugar with lemon zest and juice until smooth.
- Drizzle over cooled muffins.
how to serve Lemon Muffins with a Streusel Topping
Serve warm or at room temperature. These muffins work for breakfast, a snack, or a simple dessert. Offer with tea or coffee. They also pair well with fresh fruit.
how to store Lemon Muffins with a Streusel Topping
- At room temperature: store in an airtight container for up to 2 days.
- In the fridge: keep in an airtight container up to 5 days. Bring to room temp before eating.
- To freeze: wrap muffins individually and place in a freezer bag up to 3 months. Thaw overnight in the fridge or at room temp.
tips to make Lemon Muffins with a Streusel Topping
- Do not overmix the batter; mix until just combined.
- Use room temperature eggs for best texture.
- Chill the streusel so it stays crumbly on top.
- Taste the batter for lemon balance before baking and add a bit more lemon juice or zest if needed.
- If muffins brown too fast, lower oven to 350°F and bake a few extra minutes.
variation (if any)
- Blueberry Lemon: fold 1 cup fresh or frozen blueberries into the batter.
- Almond Lemon: add ½ tsp almond extract and sprinkle sliced almonds on the streusel.
- Less sweet: cut glaze sugar in half or skip the glaze and dust with powdered sugar.
FAQs
Q: Can I use oil instead of butter in the batter?
A: Yes. The recipe already uses ½ cup vegetable oil. You can replace the creamed butter with oil, but texture will change slightly.
Q: Can I make mini muffins?
A: Yes. Bake at 350°F and check after 10–12 minutes.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes. Use the same amount. If thin, add a little extra flour to balance.
Q: How do I keep the streusel crunchy?
A: Make the streusel just before baking and chill it while you heat the oven. Avoid covering the top tightly once baked.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor, but bottled juice will work in a pinch.
Lemon Muffins with a Streusel Topping
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright and soft lemon muffins topped with a sweet streusel, perfect for breakfast or a snack.
Ingredients
- ¾ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 4 tbsp unsalted butter (melted)
- 2 ¾ cups all-purpose flour (scoop and level with knife)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 6 tbsp unsalted butter
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract (or extra vanilla extract)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup Greek yogurt (or buttermilk)
- ¼ cup lemon juice
- ¾ cup powdered sugar
- 1 tsp lemon zest
- 2–3 tsp fresh lemon juice
Instructions
- For the streusel topping, mix ¾ cup flour, 2 tbsp granulated sugar, 2 tbsp light brown sugar, and melted butter. Stir until clumps form and chill.
- Preheat oven to 375°F (190°C). Line a muffin pan with liners or grease the cups.
- In a bowl, whisk 2 ¾ cups flour, baking powder, baking soda, and salt.
- In another bowl, cream 6 tbsp butter with 1 cup sugar until smooth. Add lemon zest, vanilla extract, and lemon extract. Beat in eggs one at a time.
- Stir in vegetable oil, yogurt (or buttermilk), and lemon juice until mixed.
- Fold wet mix into dry mix just until combined. Spoong batter into muffin cups about ¾ full and sprinkle with streusel.
- Bake for 18-22 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a rack.
- For the lemon glaze, whisk powdered sugar, lemon zest, and lemon juice to make a thick but pourable glaze. Drizzle over cooled muffins.
Notes
Do not overmix the batter; use room temperature eggs for the best texture. Chill the streusel so it stays crumbly.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
