Lemon Crumb Muffins with Lemon Glaze
Fluffy and moist bakery-style lemon muffins with a wonderful streusel crumb topping, baked golden brown and glazed with a sweet-tart lemon glaze. You will want to make these muffins again and again!
Servings: 1 dozen
Calories: 371kcal
Equipment
Ingredients
- For the Muffins:
- 2 cups flour
- 5 Tablespoons butter softened
- 1 cup sugar
- 1 cup sour cream
- 2 eggs
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- For the Crumb Topping:
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup melted butter
- 1/8 teaspoon salt
- For the Lemon Glaze:
- 1 1/4 cups powdered sugar
- 1 Tablespoon melted honey
- 3 Tablespoons fresh lemon juice
Instructions
- Preheat the oven to 425 degrees F. Line 12 muffin tins with cupcake liners, or spray with non-stick cooking spray.
- To prepare the muffin batter: In a large mixing bowl, with a mixer, beat butter until fluffy. Add in sugar and combine thoroughly. Add in eggs, vanilla, sour cream, lemon zest & juice, and mix until incorporated. Sift the flour and baking soda into the wet ingredients, and stir until combined.
- To prepare the streusel topping: Combine the streusel ingredients together with a with a fork, until mixed and crumble-like.
- Evenly distribute the batter into 12 muffin cups. Top with the crumble topping.
- Place the muffins in the preheated oven. Reduce oven temperature to 350. Bake for approximately 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for about 10 minutes before glazing.
- To prepare the glaze: whisk together the glaze ingredients until smooth. Drizzle over the tops of the warm muffins.
Notes
These muffins have a subtle lemon flavor. If you want more of a lemony taste, add more zest to the muffin batter.
Nutrition
Serving: 1g | Calories: 371kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 162mg | Fiber: 1g | Sugar: 38g