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If you've been hanging out with us at The Café for a while, you might recognize this Lemon Crumble Muffin recipe. It's built on one of our tried-and-true muffin bases that you guys love and we make on repeat. It's the same delicious foundation as our Better Than Starbucks Blueberry Muffins and our Fresh Strawberry Buttermilk Muffins, both of which have earned countless 5-star reviews and the sweetest comments from so many of you. Here are two of the latest that we've received:
Today, we're giving that beloved recipe a bright, sunny twist with these Lemon Crumble Muffins, soft, tender, and bursting with fresh lemon flavor, and topped with a delicious buttery crumble.
I love that these muffins are super easy; no mixer required, just a couple of bowls and a whisk. The batter comes together in minutes, and that buttery, lemon-kissed crumble takes them right over the top! You can enjoy them just as they are, or dress them up with a drizzle of lemon glaze for a bakery-style finish.
Prefer something simple? A light dusting of powdered sugar (below) is just as lovely. No matter which way you serve them, these Lemon Crumble Muffins are pure sunshine in every delicious bite!
What we love about these Lemon Crumble Muffins
We love these muffins for so many reasons:
- They're super moist and tender with bright, fresh lemon flavor.
- They bake up with those beautiful bakery-style domed tops, every single time!
- The delicious buttery crumble topping takes them over the top
- They look like they came from a gourmet bakery!
- They're great for feeding a crowd - the recipe makes 15 muffins or 12 muffins plus a small "chef's treat" loaf.
- They're super easy, with a no-mixer recipe that comes together quickly.
- The ingredients are simple pantry ingredients; nothing fancy is required.
Ingredients you'll need
For the crumble, you'll need butter, sugar, flour, lemon zest, and lemon juice - simple and so delicious.
I like to make the topping first to give it a little time to set up. When you first mix it, it will seem like wet sand, but no worries!! Just let it sit while you prepare the muffin batter - as the melted butter cools, the magic happens. Then just give it a quick stir with a fork, and you'll see the big, beautiful, bakery-style crumbs.
The muffin batter comes together with everyday pantry ingredients you probably already have on hand. Butter, sugar, eggs, and flour create a soft, tender base, while whole milk yogurt adds richness and a lovely, moist texture. Fresh lemon is the star here; the zest and juice bring that bright, sunny flavor that makes these muffins so special.
If you'd like to add a little extra pizzazz (and another layer of sweet-tangy flavor), finish the muffins with a drizzle of simple lemon glaze. A light dusting of powdered sugar is also a delicious, and easy option.
A Bright, Sunny Treat for Any Occasion
Whether you're baking for a gathering, sharing with friends or just enjoying a quiet moment with a cup of coffee, these Lemon Crumble Muffins feel special with minimal fuss. Bright, tender, and topped with that fabulous crumble, they're pure sunshine in muffin form. If you give them a try, we'd love to hear what you think... your sweet comments truly make our day!
- This recipe makes 15 muffins. If you don't have a second muffin pan, you can use a small loaf pan or any type of small baking pan. I use one of these 3x5-inch baking pans. These are perfect for making mini loaves of our Better Than Starbucks Pumpkin or this Perfect Banana Bread for gifting!
- If you're making all 15 muffins (instead of adding a small loaf), just pour a tablespoon or two of water into any empty muffin cups. It's a simple trick that helps the muffins bake evenly.
- I LOVE this OXO muffin pan. The cups are just a bit deeper and narrower than most muffin pans, which helps the muffins rise nice and tall with those beautiful bakery-style domes.
- One other tool that's super helpful when making muffins is a retractable scoop. I use this 4-tablespoon scoop, which fills each cup to about two-thirds full - quick, easy, and perfectly consistent every time.
- Let the crumble rest. It may look too wet at first, but as it sits, the butter cools and transforms into those perfect bakery-style crumbs. A quick stir with a fork is all it needs before topping the muffins.
- Don't overmix the batter. Stir just until the flour disappears. Overmixing can lead to dense muffins instead of soft, tender ones.
- Use fresh lemons. Both the zest and juice are key to that bright, fresh flavor; bottled lemon juice just won't give the same result.
- Start hot for bakery-style domes. Beginning at 400˚F, then reducing to 350˚F, helps create those beautiful high-domed muffin tops.
- Don't overbake. For perfectly moist muffins, remove them when a toothpick comes out clean, or the internal temperature reaches 200-205˚F.
- Choose your finishing touch. These muffins are delicious as-is, but a drizzle of lemon glaze or a dusting of powdered sugar adds a lovely sweet-tart finish.
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Lemon Crumble Muffins
Ingredients
For the Crumble Topping:
- 4 tablespoons butter, I use salted butter
- ⅓ cup granulated sugar
- ¾ cup all-purpose flour
- zest of 1 lemon, finely grated
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon kosher salt, I use Morton's
For the Muffins:
- ½ cup butter
- 1 cup sugar
- 2 large eggs
- ¾ cup plain whole milk yogurt
- 1 teaspoon vanilla extract
- zest of 2 lemons, finely grated
- 2 teaspoons fresh lemon juice
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2½ cups all-purpose flour
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Optional Finish:
- powdered sugar, for dusting
Instructions
For the prep:
- Preheat oven to 400°F. Generously spray a 12-cup muffin pan with non-stick spray. Also spray a small loaf pan for extra batter, or prepare additional muffin cups.
For the crumble topping
- Place butter in a medium microwave-safe bowl. Cover with a damp paper towel and microwave until melted.
- Add sugar, lemon zest and lemon juice; stir to combine.
- Add flour and salt, stirring with a fork until large, moist crumbs form. Set aside.
For the muffin batter:
- Place butter in a large microwave-safe bowl. Cover and microwave until melted. Let cool for 5 minutes.
- Add sugar and whisk until combined. Add eggs and whisk until smooth and creamy.
- Add yogurt, vanilla, lemon zest, lemon juice, baking powder, baking soda and salt. Stir until well combined and no lumps remain.
- Add flour and stir just until incorporated. Do not overmix.
To assemble:
- Scoop about ¼ cup batter into each muffin cup (about ⅔ full). Add remaining batter to prepared loaf pan if using.
- Break crumble into medium pieces and sprinkle a heaping tablespoon over each muffin. Gently press crumbs into batter.
To bake:
- Place muffins in oven and immediately reduce temperature to 350°F.
- Bake 17-20 minutes, until lightly golden and a toothpick comes out clean or internal temp reaches 200-205°F.
- Cool for 5 minutes, then transfer to a rack.
Optional Glaze
- Whisk powdered sugar with 2 tablespoons lemon juice. Add more juice as needed for a thick, pourable consistency.
- Once muffins are cool, drizzle glaze over the tops.
Optional Finish
- Alternatively, dust cooled muffins lightly with powdered sugar.
Notes
- Don't overmix the batter-this keeps the muffins tender and light.
- For bakery-style domes, start with a hot oven (400°F), then reduce to 350°F after placing muffins inside.
- Three ways to finish: enjoy plain, drizzle with lemon glaze, or dust with powdered sugar.
- Extra batter tip: The small loaf is the perfect "baker's treat" or a sweet little gift!
Nutrition
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Amazing, these are fabulous… No glaze needed.
Hi Michelle, Thanks for your kind comments! It's great to hear how much you enjoyed this recipe - we appreciate you taking the time to let us know!
Good morning Chris!
I noticed you said if there’s any batter leftover you can use it in a mini loaf pan.
I would like to know if I could you this for a regular loaf size pan?
I’m going away for the weekend and would like to make this for my brother who loves lemon bread!
I appreciate any help/suggestions you can give me.
Many thanks.
Susan
Hi Susan, yes, that will work!
Spectacular! I added some chopped toasted sliced almonds to the crumble, and 1/4 tsp. almond extract to the batter just to keep those almonds company, rubbed the sugars (crumb, batter, and glaze) with the lemon zest (thank you, Dorie Greenspan, I think), added a teaspoon of ground coriander with the dry ingredients, and filled 10 cavities right to the brim with batter. Baked 5 minutes at 425 and then 13 more after turning the oven down to 350. Those domes were beautiful and the lemon flavor i those muffins is legendary. Thank you, Chris!
Yay, so happy you enjoyed them, John! I love your version, sounds wonderful!
Any chance I can use gluten free flour for the muffins (and just sprinkle with powdered sugar) to make them for my gluten free friends?? Love that many of your recipes can be subbed this way. Thanks!
Hi Susan, Though we haven't tested these muffins with gluten free flour, most of the muffin recipes at the Café have worked well when GF flour is substituted. If you try making these gluten free, we'd love to hear how they turn out for you!
Can I freeze these?
Hi Fran, Yes these muffins will freeze well after baking if well wrapped. Hope these turn out well for you!
Chris, can I substitute sour cream for the yogurt?
Yes, sour cream or even buttermilk will work well in this recipe!
Thank you Chris
Could I use greek yogurt?
Yes, Greek yogurt will work, but thin it out with a little milk. Enjoy!
Calories?
Hi Polly, my calorie calculator wasn't working when I published this recipe but I will try it again later today.