Lemon Crumb Muffins

Lemon Crumb Muffins
Leah Maroney
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
292 Calories
15g Fat
35g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 292
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 39%
Cholesterol 105mg 35%
Sodium 378mg 16%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 5%
Protein 5g
Calcium 134mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These lemon crumb muffins are sweet and tangy and melt in your mouth. The streusel provides a nice little crunch and the glaze, a nice tart bite! They are the perfect fresh summertime muffins. Serve them up at the beach for a quick and easy breakfast!


  • ​​​6 tablespoons unsalted butter (melted)
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 1 large egg
  • 1 1/3 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • 3 tablespoons butter (softened)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • For the Lemon Glaze:
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.

  3.  Line a muffin tin with paper baking cups. 

  4. Combine all of the streusel ingredients together in a small bowl. 

  5. Begin making the muffins and set the streusel topping aside. (Make sure to let the butter cool slightly after you have melted it.) Combine it with the sour cream, whole milk, lemon juice, lemon zest, vanilla extract, and egg in a measuring cup. Beat until completely combined. 

  6. Add the flour, baking powder, sugar, and salt to a mixing bowl. Stir until it is combined.

  7. Gently fold in the wet mixture into the dry mixture. Be really careful to not over mix. Just make sure there aren't any dry ingredients left in the bowl. 

  8. Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins, fill to about 3/4 of the way full. 

  9. Top each muffin with about a tablespoon of the streusel topping. Bake in the oven for about 20 minutes, or until a toothpick comes out clean.

  10. While they are baking, combine the ingredients for the lemon glaze. Once the muffins have cooled, drizzle them with the lemon glaze and serve!

  11. Enjoy!