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Lemon Streusel Muffins Recipe

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★★★★★

4.3 from 59 reviews

These Lemon Streusel Muffins are a delightful treat featuring a tender, moist lemon-flavored muffin base topped with a crumbly, sweet streusel. Finished with a tangy lemon glaze, these muffins offer a perfect balance of citrus brightness and sweet crumbly texture, ideal for breakfast, brunch, or an afternoon snack.

Ingredients

Scale

Streusel Topping

  • 70 g granulated sugar
  • 55 g unsalted butter, melted
  • 100 g all-purpose flour

Lemon Muffins

  • 335 g all-purpose flour
  • 165 g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • Zest of 2 medium lemons
  • 60 g unsalted butter, melted
  • 20 g vegetable oil
  • 80 g sour cream, room temperature
  • 250 g buttermilk, room temperature
  • 2 large eggs (55 g each)
  • 7 g vanilla extract
  • 1 tsp lemon extract (not flavoring)

Lemon Glaze

  • 155 g powdered sugar, sifted
  • 20 g lemon juice
  • 20 g heavy cream, warmed

Instructions

  1. Prepare Streusel Topping: In a mixing bowl, combine granulated sugar, melted butter, and all-purpose flour. Use a fork to mix the ingredients until combined and pea-sized crumbs form. Set aside for later use.
  2. Preheat Oven & Prepare Muffin Tin: Preheat your oven to 180°C (320°F) with the fan on or 200°C (390°F) without fan. Line a muffin tin with cupcake liners; note that these liners are smaller than traditional muffin liners. Using larger muffin liners and a muffin tray will yield 6 large muffins instead of 12 smaller ones.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, bicarbonate of soda, salt, and lemon zest until well combined.
  4. Mix Wet Ingredients: In a separate smaller bowl, whisk the melted butter, vegetable oil, sour cream, buttermilk, eggs, vanilla extract, and lemon extract until smooth and fully combined.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently mix using a hand whisk just until no dry spots remain. Some small bits of flour are acceptable but avoid overmixing to ensure muffins stay tender.
  6. Fill Muffin Liners & Add Streusel: Evenly divide the batter among the prepared muffin liners. Sprinkle the prepared streusel topping evenly over each muffin.
  7. Bake Muffins: Place the muffin tray on the middle rack of the preheated oven. Bake for 20 minutes or until the edges turn golden and a toothpick inserted comes out clean. Remove from oven and allow muffins to cool.
  8. Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and warmed heavy cream until smooth and pourable.
  9. Glaze the Muffins: Drizzle the lemon glaze over the cooled or slightly warm muffins using a spoon. Optionally, sprinkle additional lemon zest on top. Slice and serve.

Notes

  • Do not overmix the batter to avoid dense muffins; a few flour streaks are fine.
  • Using room temperature ingredients like eggs, sour cream, and buttermilk helps achieve a smooth batter.
  • If you only have lemon flavoring (not extract), the flavor may be less intense.
  • For larger muffins, use large liners and a standard muffin tray to yield 6 muffins instead of 12.
  • The streusel topping can be prepared in advance and refrigerated until ready to use.
  • Glaze can be adjusted for thickness by adding more powdered sugar to thicken or more cream to thin.

Keywords: lemon muffins, streusel topping, lemon glaze, baked muffins, citrus dessert, breakfast muffins, sweet muffins

Find it online: https://foodiecara.com/lemon-streusel-muffins-recipe/