Bakery Style Lemon Crumb Muffins – Wonderful fluffy lemon muffins topped with a delicious homemade streusel and a lemon honey glaze. Perfect for breakfast or brunch!
Bakery Style Lemon Crumb Muffins
I am a huge fan of muffins. They are one of my favorite things to make but sadly, I just don’t make them very often. I think the only ones I’ve made this year where these and my Cranberry Orange Muffins. I had gotten a massive bag of lemons back when I made the Sheet Pan Lemon Rosemary Chicken and Veggies as I was not quite sure how many I would end up needing and since then have just been adding lemon to everything I can to use them up. Finally down to just one more lemon! The same day I bought the huge bag of lemons, I also picked up a large bag of navel oranges which were mislabeled as blood oranges but sadly, I have yet to make quite as big of a dent in those…
Looking for more breakfast recipes? Check out my Apple Cider Baked Donuts, Vanilla Bean Scones, and Raspberry Star Bread!
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Lemon Crumb Muffins
Bakery Style Lemon Crumb Muffins - Wonderful fluffy lemon muffins topped with a delicious homemade streusel and a lemon honey glaze. Perfect for breakfast or brunch!
Ingredients
Muffins
- 2 cups all-purpose flour
- 5 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1 cup greek yogurt
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Streusel
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- Pinch of salt
Glaze
- 1 cup confectioners sugar
- 3 tbsp fresh lemon juice
- 1 tbsp honey, melted
Instructions
- Preheat oven to 425°F and fill muffin pan with liners or spray down with non-stick spray.
- In a large mixing bowl, combine flour and baking soda. Mix.
- In a medium mixing bowl, beat butter using a hand mixer. Add in granulated sugar and continue beating until the mixture has a paste-like consistency.
- Add eggs, vanilla, lemon juice, lemon zest, and yogurt into the medium mixing bowl and beat with hand-mixer until well combined.
- Pour liquid mixture into the large mixing bowl with the dry ingredients. Stir with a spatula to combine.
- Pour muffin batter in the lined muffin pan.
- In a small bowl, combine all ingredients for the streusel and mix with a fork. Once combined, the mixture should be crumbly.
- Sprinkle streusel on top of muffins before putting them in the oven.
- Once the muffins are in the oven, reduce heat to 350°F and bake for 22-25 minutes or until they are fully cooked (check with toothpick before taking out).
- While the muffins are baking, combine all ingredients for the glaze in a small bowl and whisk until it is well combined.
- Take muffins out and let cool before drizzling glaze on with a fork.
Gloria
how many does this make ? thankyou
madi
It was about 5-6 servings!
Debra C.
Oh my gosh those muffins look heavenly, what a treat! These look amazing and I actually have two large bags of lemons in the fridge, oh my gosh they are everywhere right now! Oh yes, time to get baking!!
Michaela Kenkel
I am IN LOVE with these beautiful muffins!! I usually get to bring back lemons from my sisters in California in February, i know the first thing I am making!!
Sandra Shaffer
These muffins look simple to make and delicious! Love that crumbly top and that you used Greek yogurt in this recipe.
Deanna
Mmmm This makes me say YUM!
Christie
I would devour these! They look so moist and delicious. I just wish the hubs like lemon flavored stuffs like I do. I’ll just bake and take!
Angela
These muffins sound just perfect for breakfast or an afternoon treat with a nice hot cup of coffee!! I loveeeee lemon in baked goods! Cant wait to make this!
Jennifer
Going to the bakery is sucha treat and I was always a sucker for the muffins over the cookies and tarts. mostly because of the ones that have this amazing crumb on them! These bring back fond memories and I can’t wait to make a batch!