Lemon Streusel Muffins
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.
Table of contents
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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More Breakfast Ideas
- Sheet Pan Pancakes
- Blueberry Buttermilk Muffins
- Banana Walnut Muffins
- Peanut Butter Banana Bread
- Lemon Bread
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.
Lemon Streusel Muffins
Light and lemony muffins with a crunchy-sweet streusel topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
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
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
YUM! Looks and sounds delicious xx
Thanks Sara!