Lemon Crumb Muffins
Delightful muffins infused with tangy lemon flavor and topped with a crumbly goodness, perfect for any occasion.
Ingredients
For the Muffins
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons lemon zest
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1/4 cup all-purpose flour
- 2 tablespoon granulated sugar
- 2 tablespoon unsalted butter, cold and cubed
- Zest of 1 lemon lemon zest
Instructions
Preparation
- Preheat your oven to 375°F and line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- In another bowl, mix the 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.
- To make the crumb topping, combine the flour, sugar, cold butter, and lemon zest until crumbly. Sprinkle this mixture over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool slightly before enjoying.
Notes
For a unique twist, feel free to substitute lemons with other citrus fruits like oranges or limes. Store leftover muffins in an airtight container at room temperature for up to three days or refrigerate for extended freshness. Muffins can also be frozen for up to three months.