Description
A simple recipe for moist lemon muffins topped with a sweet, buttery crumb topping.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar plus 1/4 cup for topping
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- Make the crumb topping: In a small bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, and 1/4 cup brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Make the muffin batter: In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, oil, lemon juice, lemon zest, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Sprinkle the reserved crumb topping generously over the top of each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best lemon flavor, use fresh lemon zest and juice, not bottled.
- If you do not have cold butter for the topping, you can use softened butter and mix until crumbly.
- You can store leftover muffins in an airtight container at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 35