Lemon Muffins topped with a crunchy-sweet streusel topping are easy to make and great breakfast treat. The muffins are soft, tender, and bursting with fresh lemon flavor.

Ingredients
- Lemon Muffins
- Streusel Topping
Recipe Steps
Storage Tips
More Breakfast Ideas

If you want a sweet and sunny way to start the day, these lemon streusel muffins are for you. They’re loaded with lemon flavor from juice and zest, plus they’re soft and tender thanks to sour cream in the batter.

Ingredients

Lemon Muffins

All-purpose flour
Baking powder
Kosher salt
Granulated sugar
Large eggs
Vegetable Oil
Sour cream
Lemon zest
Lemon juice

Streusel Topping

All-purpose flour
Brown sugar
Granulated sugar
Lemon zest
Melted butter

Recipe Steps

Topping: Whisk the flour, both kinds of sugar, and lemon zest in a mixing bowl. Add the melted butter and mix until the mixture looks like coarse sand. Set the topping aside.

Muffin dry ingredients: Whisk the flour, baking powder, and salt in a medium bowl.

Muffin wet ingredients: In a large bowl, mix the sugar and eggs until the sugar has melted into the mixture. Add the oil and sour cream and mix to combine. Mix in the lemon juice and zest.

Combine: Add the flour mixture to the wet ingredients and stir just until combined. The batter will be thick with some lumps.

Transfer the batter to a muffin pan lined with paper liners, filling each one about 2/3 full. Sprinkle the streusel topping over the top.

Bake the lemon muffins for 15 to 20 minutes at 350°F. They are done when a toothpick comes out clean. Take them out of the pan and place them on a wire rack to cool completely.

Storage Tips

Keep the muffins in an airtight container at room temperature for two to three days. Or, you can freeze them for up to two months.

Happy baking!

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Lemon Streusel Muffins

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Light and lemony muffins with a crunchy-sweet streusel topping.

Author: April Anderson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

For the Streusel

1/2 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
Zest of 1 lemon
3 tablespoons unsalted butter, melted

For the Muffins

1 ½ cups all-purpose flour (use the spoon and level method to measure)
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
3 eggs
½ cup vegetable Oil
1 cup sour cream
2 tablespoon lemon zest (from about 2 small lemons)
2 tablespoons lemon juice

Instructions

Preheat the oven to 350°F and line a muffin pan with paper liners.

Make the Streusel:

Whisk the flour, both kinds of sugar, and lemon zest in a bowl.
Add the melted butter into the dry ingredients until the mixture resembles coarse sand. Set the topping aside while you make the batter.

Make the Muffins:

In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In a large bowl, combine the sugar and eggs until the sugar is dissolved by hand. Add the oil and the sour cream and mix. Add the lemon zest and juice and stir to combine.
Add the dry ingredients to the wet ones and stir just until combined. The batter will be thick and will have some lumps.
Fill each muffin liner about 2/3 full and then sprinkle the streusel topping over each muffin.
Bake the muffins for 15 to 20 minutes or until a toothpick comes out clean. Remove them from the pan and let them cool on a baking rack.
Store them in an airtight container at room temperature or in the refrigerator.

Nutrition

Serving Size: 1 muffin
Calories: 313
Sugar: 20.5g
Sodium: 60mg
Fat: 16.1g
Saturated Fat: 11.3g
Unsaturated Fat: 3.8g
Trans Fat: 0g
Carbohydrates: 38.8g
Fiber: 0.8g
Protein: 5.1g
Cholesterol: 60.8mg

Keywords: lemon muffins, streusel muffins

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Lemon Streusel Muffins

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