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Lemon Crumb Muffins with Citrus Glaze Recipe

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4.2 from 52 reviews

  • Author: Sara
  • Total Time: 42 minutes
  • Yield: 12 muffins

Description

Delight in these moist and tangy Lemon Crumb Muffins topped with a buttery crumb and a zesty lemon glaze. Perfect for breakfast or a refreshing snack, these muffins combine the bright flavors of fresh lemon with a tender crumb topping for a perfect balance of sweet and citrusy.

Ingredients

Crumb Topping

  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour (not packed)
  • 6 tablespoons unsalted butter, chilled and cut into tiny pieces

Lemon Muffins

  • 2 and 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 and 1/4 cups granulated sugar
  • 2 teaspoons lemon zest
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 large egg plus 2 large egg yolks
  • 3/4 cup whole milk
  • 1/3 cup fresh lemon juice

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 1/2 teaspoon lemon extract
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons whole milk, more if needed to achieve desired consistency

Instructions

  1. Make the Crumb Topping: In a large bowl, combine granulated sugar, flour, and chilled butter pieces. Use two forks or a pastry cutter to blend until the mixture is crumbly and resembles coarse, pea-sized crumbs. Refrigerate or freeze until ready to use.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set aside.
  3. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugars: In a separate large bowl, use an electric mixer or stand mixer with paddle attachment to beat the room temperature butter, granulated sugar, lemon zest, vanilla extract, and lemon extract on medium speed until light and fluffy, about 3 minutes.
  5. Add Eggs: Beat in the whole egg and egg yolks until fully combined.
  6. Combine Wet and Dry Ingredients: Reduce mixer speed to low and alternately add the flour mixture and milk, beginning and ending with flour. Gently fold in fresh lemon juice until just combined, being careful not to overmix.
  7. Fill Muffin Cups and Add Crumb Topping: Evenly divide the batter among the prepared muffin liners. Sprinkle about 2 tablespoons of the crumb topping on each muffin.
  8. Bake: Bake for 20 to 22 minutes until muffin tops are lightly golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare Lemon Glaze: In a small bowl, whisk together confectioners’ sugar, lemon extract, fresh lemon juice, and milk until smooth. Adjust milk quantity as needed to reach desired drizzling consistency.
  10. Glaze Muffins: Drizzle the lemon glaze over the muffins just before serving for an extra burst of citrus sweetness.

Notes

  • Do not overmix the batter to ensure light and fluffy muffins.
  • Chilling the crumb topping before baking helps achieve a crisp texture.
  • You can substitute buttermilk for whole milk to add a slight tanginess.
  • Ensure muffins have cooled slightly before glazing to prevent glaze from melting completely.
  • Store muffins airtight at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/lemon-crumb-muffins-with-citrus-glaze-recipe/