Lemon Crumb Muffin Recipe

Yields: 12 muffins
Prep time: 20 minutes
Cook time: 20-25 minutes


For the muffins:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 lemons
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

For the crumb topping:

  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon (optional)
  • 4 tablespoons (1/4 stick) unsalted butter, cold and cut into small cubes


  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Muffin tin
  • Paper liners
  • Cooling rack


  • Preheat and prep: Preheat your oven to 400 °F (200 °C). Grease a 12-cup muffin tin or line it with paper liners.
  • Make the crumb topping: In a medium bowl, mix the flour, sugar, and cinnamon (if using). Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter, two forks, or your fingers until the mixture forms coarse crumbs. Set aside.
  • Dry Ingredients: In the large mixing bowl, whisk together the flour, baking powder, salt, and lemon zest.
  • Wet Ingredients: In a separate bowl, beat together the melted butter and sugar until lightened. Add the eggs one at a time, beating well after each addition. Stir in the milk, lemon juice, and vanilla extract.
  • Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined (don’t overmix).
  • Fill and top: Fill the muffin cups about 2/3 of the way full. Sprinkle generously with the crumb topping.
  • Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  • Cool and enjoy: Let the muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Optional Glaze:

  • 1/2 cup powdered sugar
  • 1 – 2 tablespoons lemon juice
  • Whisk together and drizzle over cooled muffins for an extra burst of lemon flavor.


  • Fresh lemon: Using fresh lemon zest and juice provides the best, most vibrant flavor.
  • Room temperature: For best results, use ingredients that are at room temperature.
  • Don’t overmix: Overmixing the batter will lead to dense, tough muffins.
  • Filling the tins: Fill the pan only 2/3 full to give them room to rise.
  • Storage: Store leftover muffins in an airtight container at room temperature for 2-3 days, or freeze for longer storage.

Enjoy your zesty and delicious lemon crumb muffins!


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