Easy Lemon Muffins

4.97 from 29 votes

Lemon lovers are going to love these quick and easy Lemon Muffins with a Crumb Topping, they are perfect anytime, breakfast or snack.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 265kcal

Author: Rosemary Molloy

Ingredients

TOPPING

3 tablespoons all purpose flour
2 tablespoons granulated sugar
1½ tablespoons butter soft

FOR THE MUFFINS

1 cup all purpose flour
1¼ teaspoon baking powder
¼ teaspoon salt
zest of 1 lemon
6 tablespoons granulated sugar
1 large egg (room temperature)
5 tablespoons milk (I use 2%) (room temperature)
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.

US Customary - Metric

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

We found the lemon taste enough but if you want a stronger taste then add extra zest or even some lemon extract to the batter.

The muffins 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.

Nutrition