Lemon Crumb Muffins

These lemon muffins are fluffy, moist, sweet, and bursting with lemon flavor *fresh lemon glaze included!* Whip these muffins up, and they’ll brighten up any day!

Muffins have always been a staple in our house, whether it be for breakfast or dessert! They just are so easy, and never disappoint!

What do they taste like?

Have you ever bitten into a soft, fluffy cloud of lemony goodness with glaze dripping off the crispy corners of the fresh crumb topping?! That’s what these are! It’s a love at first bite type of thing!

To make these you'll need:

Crumb Topping:

White Sugar: Every good crumble topping has sugar! For this recipe, white sugar works best because brown sugar is more for warm flavors like cinnamon and pumpkin.

Flour: The flour holds everything together!

Cold Butter: Use as cold as possible butter, like right before using it, take it out of the fridge. Because when breaking it up into the crumble, it gets warm pretty quickly.

Lemon Muffins:

Flour: Use all-purpose flour for these.

Butter: The butter is going to be creamed with sugar, lemon zest, and vanilla. So be sure it’s room temperature.

Sugar: These muffins need some sugar, after adding all that lemon juice!

Lemon Zest: A great way to add tons of lemon flavor.

Egg and Egg Yolks: Using the extra egg yolks adds extra richness and makes the muffin a brighter yellow color!

Milk: We used 1% milk. But any other cow’s milk will work! We haven’t tested with any dairy-free products.

Lemon Juice: No surprises with this ingredient! Try to use freshly squeezed lemon juice, because it makes a huge difference.

Lemon Glaze:

Powdered Sugar: Sift the powdered sugar, because it can tend to get lumpy.

Lemon Juice: Of course we need some more fresh lemon juice!

Milk: Add as needed.

Step-by-Step Video:

Something that we especially love about these muffins is the crumble topping! It adds a slight crispiness to the soft muffins. Also, you want to be sure not to skip the glaze, because it really takes these muffins up a step! 

We were inspired by Baker By Nature to make these! We added extra lemon zest, and omitted the lemon extract.

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Lemon Crumb Muffins

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These lemon muffins are fluffy, moist, sweet, and bursting with lemon flavor *fresh lemon glaze included!* Whip these muffins up, and they’ll brighten up any day!


For Crumble Topping:

-1/2 cup sugar

-3/4 cup flour

-6 Tbsp. cold cubed butter

For Lemon Muffins:

-2 and 3/4 cups flour

-3 tsp. baking powder

-3/4 tsp. salt

-6 Tbsp. room temp. butter

-1 1/4 cups sugar

-2 Tbsp. lemon zest

-1 1/2 tsp. vanilla extract

-1 egg and 2 egg yolks

-3/4 cup milk

-1/3 cup lemon juice

For Lemon Glaze:

-1 cup powdered sugar

-2 Tbsp. lemon juice

-milk (as needed)


1. Preheat your oven to 350 degrees. Line a muffin tin with paper liners; this recipe makes 16 muffins. Set aside.

2. In a small bowl, add in 1/2 cup sugar, 3/4 cups flour, and 3 Tbsp. cold cubed butter.

3. Break up the butter with your hands or a pastry cutter until the mixture is crumbly.

4. Let the crumble mixture chill in the fridge, until you are ready to top it on your muffins.

5 In a large bowl, whisk together the dry ingredients, 2 and 3/4 cups flour, 3 tsp. baking powder, and 3/4 tsp. salt. Set aside.

6. In a large bowl combine 6 Tbsp. room temp. butter, 1 1/4 cups sugar, 2 Tbsp. lemon zest, and 1 1/2 tsp. vanilla extract. With a hand mixer, beat on medium speed until light and fluffy; about 3 minutes. Your mixture will be crumbly, but that’s normal.

7. To your butter mixture, add in 1 egg and 2 egg yolks. Beat on high speed until fully combined and smooth.

8. Now alternate adding the flour mixture and the milk, it should take you about 3 times each.

9. Fold in 1/3 cup fresh lemon juice, stirring until just combined. Be sure not to over mix.

10. Scoop batter into your prepared muffin tins.

11. Add 1 heaping tablespoon of the crumble topping onto your muffins.

12. Bake in a preheated oven at 350 degrees for 20 minutes or until they turn lightly golden.

13. Let cool in the pan for 10 minutes before drizzling on the glaze.

14. Enjoy!

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 150

2 thoughts on “Lemon Crumb Muffins”

  1. In step #2, you have adding sugar twice. I assume the 3/4 cup of sugar is just a typo? I went with that and it turned out great! Such a cute, yummy recipe!

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