Description
Tender lemon muffins topped with a buttery crumb and sweet-tart glaze a bright, cozy treat perfect for brunch or an anytime snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 cup plain Greek yogurt (or sour cream)
- ⅓ cup melted butter
- 2 tbsp lemon zest (from 2 lemons)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 3 tbsp melted butter
- ½ tsp cinnamon
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk egg, sugar, brown sugar, yogurt, melted butter, lemon zest, lemon juice, and vanilla.
- Gently fold wet ingredients into dry until just combined. Do not overmix.
- Divide batter evenly among muffin cups.
- In a small bowl, mix crumb topping ingredients until crumbly. Sprinkle over muffins.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool muffins slightly, then drizzle with lemon glaze.
Notes
Use fresh lemon juice and zest for best flavor. Don’t overmix the batter. Cool muffins before glazing to ensure the glaze sets properly. Store glaze separately if freezing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg