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Soft and delicious Lemon Crumb Muffins are topped with buttery crumbs and a delicious lemon glaze, making them irresistible!
Imagine the crumb topping on our Banana Crumb Muffins, but the glaze and citrusy flavor of our Lemon Poppy Seed Muffins, and that’s what these are like! They just might become your new favorite muffin.
Crumb + Glaze Topping!!
As strange as it may sound, I used to not enjoy lemon-flavored recipes. It sounds crazy, but now I’m addicted and posting ALLLL the lemon recipes.
You may have noticed this new-found love because I’ve posted numerous lemon treats over the years (like Lemon Bars and Lemon Buttermilk Cake), and a new one is today’s recipe for Lemon Crumb Muffins.
These lemony muffins have both a crumb topping AND a lemon glaze! It makes for the most amazing texture and flavor. Of course, you could do just one or the other, but trust me—you need both.
How to Make Lemon Muffins
PREP. Preheat oven to 350.
BATTER. In a large bowl, mix flour, sugar, baking soda and salt. Set aside. In another bowl, mix eggs, sour cream, butter, lemon peel and juice. Add wet ingredients to dry ingredients and stir until moistened.
FILL, TOP & BAKE. Fill paper-lined muffin pan to ¾ full. In another bowl, make topping by combining flour, and sugar. Cut in butter until it’s crumbly. Sprinkle over batter and bake for 20-25 minutes. Cool for several minutes before removing from pan.
GLAZE. While cooling, make glaze by whisking lemon juice and powdered sugar together. Drizzle over muffins.
Mini Muffins: This recipe makes regular sized muffins, but you can easily make them mini. Fill a mini Muffin pan ¾ of the way full. The directions are basically the same except that you’ll use a mini muffin pan and bake them for only 10-12 minutes or until a toothpick inserted in the center comes out clean.
Making Ahead & Storing
You can make the batter AHEAD OF TIME and store it in the fridge for a few days before baking.
Or, bake the muffins ahead of time and keep them stored in an airtight container (minus the glaze). Right before serving spread the glaze on the muffin so it is fresh.
Lemon crumb muffins won’t last very long once they have the glaze on them, so try to consume them quickly!
Take a look at these other favorite muffin recipes:
- Glazed Donut Muffins
- Healthy Apple Muffins
- Easy Monkey Bread Muffins
- Glazed Lemon Poppyseed Muffins
- French Toast Muffins
- Chocolate Chip Muffins
- Mini Applesauce Muffins
Lemon Crumb Muffin Recipe
Ingredients
Muffin
- 3 cups all-purpose flour
- 2 cups sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 1 cup sour cream
- 1 cup butter melted
- 1-2 tbsp grated lemon peel
- 1 tbsp lemon juice
Topping
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 3 tbsp butter cubed
Glaze
- 1/3 cup lemon juice
- 1/2-3/4 cup powdered sugar
Instructions
- Preheat oven to 350.
- In a large bowl, mix flour, sugar, baking soda and salt. Set aside.
- In another bowl, mix eggs, sour cream, butter, lemon peel and juice. Add wet ingredients to dry ingredients and stir until moistened.
- Fill paper-lined muffin pan to ¾ full.
- In another bowl, make topping by combining flour, and sugar. Cut in butter until it’s crumbly. Sprinkle over batter and bake for 20-25 minutes.
- Cool for several minutes before removing from pan.
- While cooling, make glaze by whisking lemon juice and powdered sugar together. Drizzle over muffins and ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Taste of Home.
Too much melted butter, and too much lemon juice to sugar ratio for “glaze”. Otherwise, good. It would have been nice to suggest glazing muffins just before consuming in order to extend life of the muffins. (I “glazed” mine before realizing I had just shortened the lifespan of a big batch of muffins.)
Thanks for your feedback and for giving the recipe a try!
These taste like a lemon bar in muffin form!