How do you make the top of muffins crusty?

Brushing muffin tops with a mixture of sugar and butter to get them crispy is a straightforward process that won't take more than a few minutes of your time.

What is the secret to moist muffins?

How to Make Homemade Muffins Moist: Our Top Tips Tips to Make Homemade Muffins Moist. Keep Wet and Dry Ingredients Separately. Add All Flavorings Last. Consider Paper Liners. Don't Overfill the Muffin Cups. Check the Temperature of Your Oven. Test if Muffins Are Fully Cooked. Top Your Muffins with Flavor. More items... Aug 9, 2021

How do you keep muffins so the tops stay crispy?

Line an airtight container with paper towels and place the muffins on top in a single layer . And don't forget to add a few saltines to absorb moisture! Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.

Why are Bakery muffins so much better?

The best bakery-style crumb muffins start with cake flour Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture . Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Is it better to use oil or butter in muffins?

Many muffin recipes use cooking oil instead of butter . Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Should you let muffin batter rest?

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible .

How to make the top of a cake crunchy?

But you don't have to rely on wishes or wizardry to make it happen — the blog Ideas in Food has a simple way to add a crackly, lacey top layer to any cake or quick bread. The secret is to brush on a paste of sugar, water, salt and vanilla during the last 10 to 15 minutes of baking .

How to get dome top muffins?

Giving your muffins a boost of extra hot heat (220C/420F) when they first go in the oven helps the outside of the muffin to set quickly whilst the inside of the muffin continues to rise , resulting in the muffin top/domed look.

What ingredient goes on top of the muffins before baking?

Choose from a variety of options, such as streusel crumbs or sugar crystals , which go on the muffins before baking, or a glaze, which you can drizzle on after the muffins are baked and cooled.

BEST Lemon Crumb Muffins Recipe Recipe

Home | Recipes | Breakfast Recipes | Lemon Crumb Muffins Recipe

Written ByDorothy Kern

Updated OnJanuary 9, 2024

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This post may contain affiliate links. For more information, read my disclosure policy.

Skip the expensive coffee shop muffins and make a batch of these easy lemon muffins instead! They are made with sour cream and fresh lemon juice so they are bursting with flavor and so moist and tender. This easy muffin recipe is perfect for breakfast and brunch or whenever you want a sweet snack.

BEST Lemon Crumb Muffins Recipe Recipe - Crazy for Crust (2)

BEST Lemon Muffins with Crumble

When you’re craving bakery style muffins you need to try these lemon muffins with a sweet streusel topping and lemon glaze. They taste perfectly lemony and the texture can’t be beat – they’re perfectly moist and springy like a muffin should be.

Lemon sour cream muffins with crumble topping, to be specific. These easy muffins are bright, fresh, and so tender and moist. Basically, the perfect recipe – they’re not just a favorite breakfast, but one of my favorite desserts too!

BEST Lemon Crumb Muffins Recipe Recipe - Crazy for Crust (3)

Ingredients Needed

Sour Cream – I’m using this in place of milk. The acid in the sour cream helps activate the baking soda for a moist and fluffy muffin. You can swap greek yogurt if you want.
Lemons – Use fresh lemons and you’ll need both lemon zest and lemon juice.
Oil – I prefer vegetable oil for the fat in my muffin recipes. I like the moisture it lends to the crumb.
Butter – I use melted butter in my crumble topping because it makes it easier to mix.

Be sure to see the recipe card below for full ingredients & instructions!

BEST Lemon Crumb Muffins Recipe Recipe - Crazy for Crust (4)

BEST Lemon Crumb Muffins Recipe Recipe - Crazy for Crust (5)

How to Make Lemon Muffins

I like to make the topping first, that way it’s ready to go when the batter is done. Just combine flour, granulated sugar, salt and melted unsalted butter in a bowl and set it aside.
Using an electric mixer, mix the eggs in a large bowl until they are thick and frothy. This is a very important step – the fluffy eggs help keep the muffins light.
Add the sugar and oil and mix again until the mixture is creamy.
Mix in the zest, lemon juice, vanilla, baking soda and salt. Add the sour cream and mix again.
Switch to a wooden spoon and stir in the flour. Mix just until the dry ingredients are incorporated – the batter may be slightly lumpy.
Line muffin tins with muffin liners and fill each ¾ full with batter. Sprinkle the crumb topping over each. Bake for 18 to 22 minutes or until a toothpick comes out clean.
While the muffins are baking make the glaze by combining powdered sugar with lemon juice in a small bowl. Drizzle the glaze over the muffins.

BEST Lemon Crumb Muffins Recipe Recipe - Crazy for Crust (6)

How to Store Homemade Lemon Muffins

Keep them in an airtight container and they will keep well for up to three days at room temperature.
You can also freeze them for up to one month. If you want to do this, don’t glaze them until you are ready to serve them.

BEST Lemon Crumb Muffins Recipe Recipe - Crazy for Crust (7)

Tip From Dorothy

Expert Tips

Be sure to beat the eggs long enough – they should be thick and yellow and frothy.
Be sure your sour cream is room temperature to avoid lumps.
The glaze is optional but adds tons of flavor!
Do not skip the lemon zest – it adds all the flavor to the muffins.
Muffins are done baking when a toothpick comes out clean from the center.
This recipe make a big batch – 24 muffins! So, they’re perfect for potlucks or when you’re serving a crowd for brunch or breakfast.
Want lemon blueberry muffins? Add a cup or two of fresh blueberries.
If you don’t want to make a large batch you can easily cut the recipe in half.

FAQs

What keeps muffins moist?

Using a combination of sour cream, baking soda, and oil keeps these muffins nice and moist with a tender crumb. Be sure to not over bake muffins either or they’ll be dry.

Can I add poppy seeds to lemon muffins?

Add about 1 tablespoon poppy seeds before putting the batter in the muffin pans.

Can you freeze muffins?

Freeze these muffins without the glaze in an airtight container for up to 3 months.

Lemon Muffins Recipe

3.81 from 73 votes

These Lemon Crumb Muffins are a bakery style treat you can make at home! A sweet muffin full of lemon flavor and topped with a crunchy crumble and lemon glaze. Perfect with a cup of coffee!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Yield 28 muffins

Serving Size 1 muffin

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Ingredients

Topping:

▢ 1 ¼ cups (155g) all-purpose flour
▢ 1 cup (200g) granulated sugar
▢ ¼ teaspoon salt
▢ ½ cup (113g) unsalted butter melted

Muffins:

▢ 4 large eggs
▢ 2 cups (400g) granulated sugar
▢ 1 cup (237ml) vegetable oil
▢ 1 tablespoon lemon zest 1 large lemon
▢ 2 tablespoons fresh lemon juice from 1 large lemon
▢ 1 teaspoon vanilla extract
▢ 2 teaspoons baking soda
▢ 1 teaspoon salt
▢ 2 cups (454g) sour cream
▢ 4 cups (492g) all purpose flour

Glaze (optional):

▢ ¾ cup (85g) powdered sugar
▢ 2-4 tablespoons lemon juice

Instructions

Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes 24-28 muffins. Half the recipe for a smaller batch!)
Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.)
Fill muffin cups ¾ full. Sprinkle the tops with the crumble mixture. (I filled mine just a teeny bit too much. They got scary close to overflowing, so stick with 3/4 full!)
Bake for 18-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
(The glaze is optional but adds another punch of lemon flavor.)
Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month. (If freezing, omit glaze and make it before serving.)

Recipe Video

Recipe Notes

Be sure to beat the eggs long enough – they should be thick and yellow and frothy.

Be sure your sour cream is room temperature to avoid lumps.

The glaze is optional but adds tons of flavor!

Do not skip the lemon zest – it adds all the flavor to the muffins.

Muffins are done baking when a toothpick comes out clean from the center.

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

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Lemon Crumb Muffins Recipe

Last Updated on January 9, 2024

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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137 Comments

can i use a loaf pan unstead of muffins ?
Reply
1. Yes it will make 2-3 loaves depending on size.
  Reply
  Delicious recipe! I halved it and got 16 nice size muffins!
  Reply
  Haven’t made the recipe yet but I will soon because I love most recipes with lemon in them. Just wanted to say thanks for putting measurements in grams. So much easier when I’m cutting the recipe in half.
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