Lemon Muffins
Zesty and topped with a sweet crumble, these lemon muffins make the perfect spring breakfast to share with family and friends.
Ingredients
For the Topping
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- pinch salt
- 1/4 cup butter, melted
For the Muffins
- 2 eggs
- 1 cup sugar
- 1/2 cup Vegetable oil
- 2 tsp lemon zest
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 2 cups all-purpose flour
Glaze
- 2/3 cup powdered sugar
- 2 Tbsp lemon juice
Instructions
For the Topping
- Preheat your oven to 375ºF and spray a 12-muffin tin with cooking spray.
- Meanwhile in a small bowl combine the flour, sugar, pinch of salt and melted butter with a fork. The topping should be chunky. Set aside.
For the Muffins
- In a bowl whisk the eggs until frothy, about 3-4 minutes. Add in the sugar and oil and whisk until combined. Add in lemon zest, juice, vanilla and stir to combine. Whisk in sour cream.
- In a separate bowl whisk together the baking soda, salt and flour. Pour the wet ingredients on top of the dry and stir with a spatula or wooden spoon to combine.
- Fill the muffin tins about 3/4 full and top with the topping.
- Bake until a toothpick inserted comes out clean, about 18-22 minutes. Cool about 5 minutes then remove muffins from the tin and cool completely.
For the Glaze
- In a small bowl combine the powdered sugar and lemon juice and whisk together. If the glaze seems too stiff add in more lemon juice. Drizzle over the muffins. Serve.
- Follow our Entire How-To Here.
Notes
These muffins can be frozen for up to one month. If freezing, make the glaze after freezing.
Serve these a tad warm for the best taste!
