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mother's day Lemon Crumble Muffins with Buttery Streusel Topping

Mother's Day Lemon Crumble Muffins with Buttery Topping

These mother's day Lemon Crumble Muffins with Buttery Streusel Topping are a delightful treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumble Topping
  • 1/2 cup Butter salted
  • 1/3 cup Granulated Sugar can substitute brown sugar
  • 1 cup All-Purpose Flour can use whole wheat flour
  • 1 tablespoon Lemon Zest fresh zest recommended
  • 1 tablespoon Fresh Lemon Juice bottled can be used
  • 1/4 teaspoon Kosher Salt
For the Muffins
  • 1/2 cup Butter melted
  • 3/4 cup Sugar can substitute coconut sugar
  • 2 large Eggs or flax eggs for egg-free
  • 1 cup Plain Whole Milk Yogurt sour cream or buttermilk can substitute
  • 1 teaspoon Vanilla Extract can use almond extract
  • 2 teaspoons Baking Powder ensure it's fresh
  • 1/2 teaspoon Baking Soda ensure it's fresh
  • 1/2 teaspoon Kosher Salt or regular salt
  • 2 cups All-Purpose Flour can use gluten-free flour
Optional Lemon Glaze
  • 1 cup Powdered Sugar can use maple syrup
  • 2 tablespoons Fresh Lemon Juice lime juice can substitute

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your muffin tin by greasing it or lining it with muffin liners.
  2. Melt the butter for the crumble topping and mix with granulated sugar, lemon zest, fresh lemon juice, all-purpose flour, and kosher salt until crumbly.
  3. In a large bowl, melt more butter and stir in sugar, eggs, yogurt, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Add baking powder, baking soda, kosher salt, and all-purpose flour to the wet mixture and gently fold until just combined.
  5. Fill each muffin cup about two-thirds full and sprinkle crumble topping over each, pressing down slightly.
  6. Bake at 350°F for 17-20 minutes, checking for a light golden color and using a toothpick to ensure doneness.
  7. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Customize with poppy seeds or berries to enhance flavor.

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