Lemon Streusel Muffins Recipe

Introduction

These Lemon Streusel Muffins are a delightful treat combining bright citrus flavor with a sweet, crumbly topping. Perfect for breakfast or an afternoon snack, they are tender, fluffy, and bursting with fresh lemon zest.

Ingredients

• For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 4 tablespoons cold unsalted butter, cut into small pieces
• For the Lemon Muffins:
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup milk, at room temperature
• 1/4 cup vegetable oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest (from 1-2 lemons)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it thoroughly.
2. Step 2: Prepare the streusel by combining 1/2 cup flour and brown sugar in a small bowl. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside or refrigerate while you prepare the muffin batter.
3. Step 3: In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center.
4. Step 4: In a separate medium bowl, whisk the egg, milk, vegetable oil, and lemon juice until well combined.
5. Step 5: Pour the wet ingredients into the well of the dry ingredients. Add the lemon zest and gently mix just until the dry ingredients are moistened. A few lumps are normal; avoid overmixing to keep muffins tender.
6. Step 6: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Step 7: Sprinkle a generous amount of the streusel topping over each muffin.
8. Step 8: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown.
9. Step 9: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Tips & Variations

• For extra lemon flavor, sprinkle a bit of lemon zest on top of the streusel before baking.
• Use buttermilk instead of regular milk for a tangier taste and even fluffier texture.
• Swap vegetable oil with melted coconut oil for a subtle tropical twist.
• If you prefer a crunchier streusel, add 1/4 cup chopped nuts like pecans or almonds.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat chilled or frozen muffins in the microwave for about 20 seconds or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

Yes, lemon extract can be used if you don’t have fresh lemons. Use about 1 teaspoon of extract, but keep in mind the flavor will be more concentrated and less fresh.

Why are my muffins dense instead of fluffy?

Overmixing the batter develops gluten, making muffins dense and tough. Mix just until ingredients are combined and slightly lumpy for a tender, fluffy crumb.

Lemon Streusel Muffins Recipe

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4.7 from 64 reviews

These Lemon Streusel Muffins are a delightful treat featuring a tender, fluffy lemon-infused batter topped with a sweet, crumbly streusel. Perfect for breakfast or a snack, they offer a perfect balance of bright citrus flavor and a buttery crumble topping that adds texture and sweetness.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 4 tablespoons cold unsalted butter, cut into small pieces

For the Lemon Muffins:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup milk, at room temperature
• 1/4 cup vegetable oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest (from 1–2 lemons)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it thoroughly to prevent sticking.
2. Make Streusel Topping: In a small bowl, mix together the 1/2 cup flour and brown sugar. Add the cold butter pieces. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside or refrigerate until ready to use.
3. Combine Dry Muffin Ingredients: In a large bowl, whisk together the 1 1/2 cups flour, granulated sugar, baking powder, baking soda, and salt. Create a well in the center of the dry mixture.
4. Mix Wet Muffin Ingredients: In a medium bowl, whisk together the egg, milk, vegetable oil, and fresh lemon juice until combined thoroughly.
5. Mix Batter: Pour the wet ingredients into the well of the dry ingredients. Add the lemon zest. Stir gently and just until the dry ingredients are moistened; a few lumps are fine. Avoid overmixing to keep muffins light and tender.
6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Add Streusel Topping: Generously sprinkle the prepared streusel topping over the surface of each muffin cup.
8. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the muffin tops are golden brown.
9. Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

• Do not overmix the batter to ensure tender muffins with a light crumb.
• Use fresh lemon zest and juice for bright and authentic lemon flavor.
• The streusel topping adds a crunchy contrast—keep the butter cold for the best texture.
• Allow muffins to cool slightly before removing from the pan to avoid breaking.
• Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Keywords: lemon streusel muffins, lemon muffins, streusel topping, breakfast muffins, crumb topping, citrus muffins