Lemon Crumb Muffins
Delightful and tangy Lemon Crumb Muffins topped with a crumbly goodness.
Ingredients
For the Muffins
- 1 cups all-purpose flour
- 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoons salt
- Zest of 2 lemons
- 1/2 cups unsalted butter, melted
- 1/2 cups milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, cold and cubed
- Zest of 1 lemon
Instructions
Preparation
- Preheat your oven to 375°F and line a muffin tin with liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- In another bowl, mix melted butter, milk, lemon juice, and vanilla extract.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
- For the crumb topping, combine flour, sugar, butter, and lemon zest until crumbly. Sprinkle the mixture over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool slightly before serving.
Notes
For a unique twist, you can substitute other citrus fruits like oranges or limes. Store leftovers in an airtight container for up to three days, or freeze individually wrapped for up to three months.