Lemon Streusel Muffins Recipe

Introduction

Lemon Streusel Muffins are a delightful treat that combines bright citrus flavor with a sweet, crunchy topping. These muffins are fluffy, tender, and perfect for breakfast or an afternoon snack.

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 topping by combining 1/2 cup flour and brown sugar in a small bowl. Add the cold butter pieces and cut them into the dry ingredients with your fingertips or a pastry blender until the mixture looks like coarse crumbs. Set aside or refrigerate.
3. Step 3: 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.
4. Step 4: In a 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. Mix gently just until the dry ingredients are moistened; lumps are okay. Overmixing will make the muffins tough.
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 before serving.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract to the wet ingredients.
• You can substitute vegetable oil with melted coconut oil for a subtle tropical twist.
• Use frozen lemon zest if fresh lemons are not available, but avoid grating the white pith to keep bitterness away.
• Try adding a handful of fresh blueberries for a fruity variation.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months. Reheat gently in the microwave for 15-20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable oil?

Yes, melted butter can be used in place of vegetable oil for a richer flavor, but it may make the muffins slightly denser.

How do I keep my muffins moist?

Mix the batter just until combined and avoid overbaking. Using oil instead of butter also helps keep muffins moist.

Lemon Streusel Muffins Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

These Lemon Streusel Muffins are delightfully fluffy with a tender crumb, bursting with fresh lemon flavor and topped with a sweet, buttery streusel. Perfect for breakfast or a snack, these muffins combine tangy lemon zest and juice with a crumbly streusel topping for an irresistible treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Bakery
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Streusel Topping

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

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 during baking.
2. Prepare Streusel: In a small bowl, combine 1/2 cup flour and brown sugar. Add cold butter pieces, then use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside or refrigerate.
3. Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, baking soda, and salt. Create a well in the center for the wet ingredients.
4. Mix Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil, and fresh lemon juice together until fully combined.
5. Combine Batter: Pour wet ingredients into the well of the dry ingredients. Add the lemon zest, then gently mix just until the dry ingredients are moistened. A few lumps are okay. Avoid overmixing to keep muffins tender and fluffy.
6. Fill Muffin Cups: Evenly divide the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Add Streusel Topping: Sprinkle a generous amount of the prepared streusel topping evenly over each muffin.
8. Bake Muffins: Bake for 20-25 minutes, or until a wooden skewer inserted in the center comes out clean and muffin tops are golden brown.
9. Cool and Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving. Enjoy your freshly baked Lemon Streusel Muffins!

Notes

• For best results, ensure all wet ingredients are at room temperature.
• Do not overmix the batter to avoid dense muffins.
• Use fresh lemon juice and zest for the most vibrant lemon flavor.
• The streusel topping can be refrigerated while making the batter to keep the butter cold.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: lemon streusel muffins, lemon muffins, streusel topping, easy muffin recipe, breakfast muffins, lemon dessert, crumb topping muffins