Easy Lemon Muffins
Lemon lovers are going to love these quick and easy Lemon Muffins with a crumb topping, they are perfect anytime, breakfast or snack. Not too sweet and with just the right amount of Lemon.
So after over 25 years and I seriously am not kidding, we were finally able to grow lemons, we have always had lemon trees, but no lemons. But this year, hello 2020, we have lemons! So what should I make? Well besides Limoncello, and some delicious Italian Lemon Cookies for Christmas, I thought why not some muffins? And here we have a small batch of Lemon Muffins with a simple crumbly Topping.
Recipe Ingredients
- Flour – all purpose flour
- Sugar – granulated sugar
- Butter – softened butter
- Baking powder
- Salt
- Lemon – lemon zest
- Egg – room temperature large egg
- Milk – 2% or whole milk
- Vegetable oil – or you can use melted butter
- Lemon juice
How to make a Lemon Muffin Recipe
In a small bowl mix together some flour and sugar then add the butter, I like to combine it either with clean hands or a fork to make coarse crumbs.Then in a medium bowl beat with a fork, the egg, milk and oil. In a large bowl whisk together the dry ingredients.
Make a well in the centre of the dry ingredients and add the wet ingredients, mix just until combined. I stir only about 15-16 times and it works every time.
Spoon the batter into the prepared muffin pan. Top with the crumb topping and bake. Let cool for about 10 minutes before removing from the pan to a wire rack to cool completely.
Recipe FAQs
It means to mix until the flour is wet but not smooth, therefore there should be some lumps, I like to say to stir about 15-16 times, just make sure that there is no remaining flour at the bottom of the bowl. Over mixing will cause the muffins to be dense, tough and they will not rise properly.
To check for doneness, insert a clean toothpick into the centre of a muffin, if it comes out clean or even better with a couple of crumbs attached then they are ready.
In this recipe instead of all purpose flour you could substitute with pastry/cake flour, using cake flour you will have a softer and lighter muffin. In muffin recipes I sometimes substitute part of the milk with yogurt, you could use 2 tablespoons of milk and 2 tablespoons of yogurt, be sure to substitute 1/4 teaspoon of baking soda for 1/4 teaspoon of baking powder to the recipe. If you prefer butter, then just substitute with melted cooled butter instead, or even coconut oil for the vegetable oil. Or even add a little vanilla extract or lemon extract if you prefer.
If you wish you could add some berries, such as blueberries, frozen or fresh. Instead of a streusel topping you could make a lemon glaze. Just combine some powdered sugar with fresh lemon juice. Or you could add a tablespoon of poppy seeds.
How to store the muffins
They can be stored in an airtight container and kept for up to 2 days at room temperature. To store them in the fridge place them in an airtight container, place a paper towel on the bottom of the container, the muffins on top and again a paper towel on top of the muffins. This will absorb any moisture. They will last up to 1 week in the fridge. You can also freeze them, place the muffins in a freezer safe bag or container. They will keep up to 2 months in the freezer. They can be thawed on the counter.
More Delicious Muffin Recipes
- Cinnamon Applesauce Muffins
- Easy Banana Crumb Muffins
- Double Chocolate Chip Muffins
- Carrot Cake Muffins with a Cream Cheese Frosting
So if you are on the look out for a new Muffin recipe then why not try these Lemon Muffins with a Crumb Topping! Enjoy.
Easy Lemon Muffins
Ingredients
TOPPING
- 3 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1½ tablespoons butter soft
FOR THE MUFFINS
- 1 cup all purpose flour (130 grams)
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- zest of 1 lemon
- ¼ cup + 2 tablespoons granulated sugar (75 grams)
- 1 large egg (room temperature)
- ¼ cup + 1 tablespoon milk (I use 2%) (room temperature) (75 grams)
- 2 tablespoons vegetable oil (I use corn oil) (or melted butter)
- 1 tablespoon lemon juice (room temperature)
*for room temperature remove from the fridge 30-45 minutes before using.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 6 medium size muffin tin.
FOR THE TOPPING
- In a small bowl mix together the flour and sugar add the butter and mix with a fork, pastry cutter or even clean hands to form coarse crumbs, set aside.
FOR THE MUFFINS
- In a medium bowl beat with a fork, the egg, milk and oil until well combined.
- In a large bowl whisk together the flour, baking powder, salt, zest and sugar. Make a well in the centre and add the beaten egg mixture and lemon juice, mix just until flour is wet, about 15-16 stirs, no more.
- Spoon the batter into the prepared muffin pan, ( I made 5 muffins but I like to fill my pan). Top with the crumb topping and bake for about 18-25 minutes. Let cool about 10 minutes before removing from pan. Enjoy!
Notes
Nutrition
Updated from October 18, 2020.
I made 6 of these in a 12 count muffin tin and they came out perfectly. I followed the recipe as written and they were so delicious. They released from the tin very easily and the crumb topping stayed on perfectly. I always have plenty of lemons in the refrigerator and love all baked lemon goodies. I recently ordered lemon paste to try in lieu of the zest required in recipes and am anxious to see how it works out. These muffins were easy to make and I will certainly make them again. Thank you, Rosemary for another wonderful recipe.
Hi Nancy, thanks so much, so glad you enjoyed them. Take care and have a great week!
First time making these. I doubled the recipe, as we like jumbo muffins, which yielded 8 large muffins. I added lemon extract in addition to the zest and lemon juice. I’ll definitely make these again.
Hi Kerri, thanks so much, so glad you liked them. Take care!
Has a good lemon flavor, but I found them to be a bit on the dry side. I would use a bit more oil (olive oil) next time.
Hi Linda, could be you baked them too long if they were dry or you over mixed them. 🙂
Hello,
are your muffin pan cups bigger than a standard cupcake pan cup?
Hi Karen, no they are the standard size. 🙂
This lemon muffin recipe was the pefect pucker of lemon! I used olive oil ( but ofcourse!) and they were super moist, especially with the extra lemon juice and zest added to the batter! Grazie for sharing ALL of your delicious recipes. Ciao!
Deborah Toscano,
Cucina Toscano
Hi Deborah, thanks so much and you’re welcome, so glad you enjoyed them! Take care and have a great week!
I doubled the recipe and it made 16 regular muffins. I added extra zest and juice to the batter and some zest to the topping. They were delicious!! Thank you, a recipe to keep and make again and again.
Hi Julie, thanks so much, so glad you enjoyed them. Take care.
When does the zest go in?????
Hi June, sorry about that, whisk it with the flour, salt and sugar. Let me know how it goes.
Too many excellent recipes. Came for a Gnocchi recipe.. Got lost in the pastry section! Thank you for the wonderful ideas. Can’t wait to try them out. A thought, perhaps, adding a smathering of lemon curd on the Lemon Muffins will be a lil fun change to try.
Hi Nancy, thanks so much, let me know what you try, and yes lemon curd on the lemon muffins would be pretty delicious. Have a great week.
This recipe is a favorite of mine and just love the simplicity of this. Do you think this will work for a 5 or 6 inch round cake pan or may be a loaf pan? Thank you, Rosemary.
Hi Roma, thanks so much, I think it would work, a loaf pan might be a better idea though. Let me know if you try it. Have a great week.
the muffin was very nice and super easy to make! the only thing was that the lemon flavor wasn’t coming through. i’m definitely going to try this recipe with either some lemon zest or lemon essence extract! 9/10 🙂
Hi Rose, thanks glad you liked it and sure add more lemon and zest or even extract if you prefer. Have a great weekend.
Where I should store them? I means in fridge or outside???
And how many days we can store them?
Hi Chandan they can be stored in an airtight container and kept for up to 2 days at room temperature. or you can store them in the fridge, place them in an airtight container, place a paper towel on the bottom of the container, the muffins on top and again a paper towel on top of the muffins. They will keep for up to 1 week in the fridge. Hope that helps.
Please sign me up for new recipies posted. They are so eady and quicj to make and simply delicious
Hi Renette I am sorry but you will have to sign up on the newsletter sign up form on the homepage. Thanks, glad you like the recipes.
Made these muffins last night. They had a good taste but were very dry. I don’t think I overbaked them. what did I do wrong?
Hi Natalie, it could be that you over stirred the batter. And try baking a couple of minutes less.
Oh, Rosemary, these muffins look delicious! Think I could double the recipe ? Five to six in my house would be gone before the oven cooled down! Congratulations on your success with the lemon trees. I hope you are staying safe as this relentless pandemic is rearing its ugly head again.
Hi Debbie, yes you could definitely double the recipe. And thanks so much stay safe you too. 🙂