Go Back
Lemon Crumb Muffins with Lemon Glaze
Emily

Lemon Crumb Muffins with Lemon Glaze

Soft, bakery-style lemon muffins topped with a buttery cinnamon crumb and finished with a zesty lemon glaze. A bright, refreshing treat perfect for breakfast, brunch, or an afternoon pick-me-up.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for crumb topping)
  • 1/4 cup granulated sugar (for crumb topping)
  • 1/4 cup unsalted butter, cold and cubed (for crumb topping)
  • 1/2 teaspoon cinnamon (for crumb topping)
  • 1 cup powdered sugar (for lemon glaze)
  • 2 tablespoons fresh lemon juice (for lemon glaze)
  • 1 teaspoon lemon zest (for lemon glaze)

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • fork or pastry cutter
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix well.
  3. In another bowl, whisk together the melted butter, egg, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. In a separate bowl, prepare the crumb topping by mixing 1/2 cup of flour, 1/4 cup of sugar, cubed butter, and cinnamon. Use a fork or your fingers to combine until crumbly.
  6. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumb topping generously over each muffin.
  7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  8. While the muffins are baking, prepare the lemon glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth.
  9. Once the muffins are done, allow them to cool for a few minutes in the pan before transferring them to a wire rack. Drizzle the lemon glaze over the warm muffins.

Notes

For an extra punch of lemon flavor, add a few drops of lemon extract to the batter. These muffins freeze beautifully — just skip the glaze, freeze, then add it after reheating. Serve slightly warm for the best texture.