Lemon Streusel Muffins are the epitome of a delicious, indulgent treat that brings the perfect balance of freshness and comfort. These muffins are like a little piece of sunshine on your breakfast table or afternoon tea spread. The combination of tangy citrus flavor and sweet, crumbly streusel topping creates a flavor experience that will transport you straight to your favorite café. These muffins boast a moist, tender crumb, with just the right amount of zing from the lemons, while the streusel topping adds a delightful crunch. Plus, the finishing touch of lemon glaze provides the perfect hint of sweetness, making every bite simply irresistible.
PrintLemon Streusel Muffins: A Delightful Treat for All Occasions
🌟 Lemon Streusel Muffins = happiness in every bite! 🍋💛 With a soft, moist interior and a sweet, crumbly streusel topping, these muffins are the perfect combination of tart and sweet. 🧁✨ Whether for a brunch table or an afternoon snack, they’re a treat everyone will love. Who’s ready for a burst of citrusy bliss? 😍
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- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
For the Streusel Topping:
- Granulated Sugar (1/3 cup / 70g): Sugar is a key ingredient for creating the sweet, crumbly texture of the streusel topping. It also helps caramelize slightly during baking, adding a golden, sweet crunch to the muffins.
- Unsalted Butter (4 tbsp / 56g, melted): The melted butter binds the dry ingredients in the streusel and contributes richness and flavor. Unsalted butter is preferred so that you can control the salt levels in the overall recipe.
- All-Purpose Flour (2/3 cup / 100g): The flour provides structure and helps form the crumbs in the streusel. This ingredient is essential for creating the signature crumbly topping.
- Milk (1 tbsp): A small amount of milk helps bring the streusel mixture together, making it easier to form the perfect crumbs. The milk adds moisture without making the streusel too wet.
For the Lemon Muffins:
- All-Purpose Flour (2 1/4 cups / 337g): The base for the muffin batter, all-purpose flour helps provide structure and texture to the muffins, allowing them to rise while remaining soft and tender.
- Granulated Sugar (3/4 cup / 165g): Sugar not only sweetens the muffins but also helps with browning, moisture retention, and achieving that soft, tender crumb.
- Baking Powder (1 tsp): Baking powder is a leavening agent that ensures your muffins rise properly. It helps create light and airy muffins with a soft texture.
- Bicarbonate of Soda (1/2 tsp): This ingredient works alongside baking powder to promote rising. It also helps neutralize the acidity of the lemon juice, making the muffins more tender.
- Salt (1/4 tsp): A small amount of salt enhances the flavors and helps balance the sweetness in the muffins.
- Lemon Zest (2 lemons): Lemon zest is the aromatic outer peel of the lemon. It’s packed with essential oils that provide a burst of fresh, tangy lemon flavor, making the muffins bright and zesty.
- Unsalted Butter (1/4 cup / 60g, melted): Butter contributes moisture and flavor to the muffins, resulting in a rich, tender crumb. Again, unsalted butter is used for better control over the salt content.
- Sour Cream (4 tbsp): Sour cream adds moisture and richness to the batter. It also imparts a slight tang, which complements the lemon flavor beautifully.
- Buttermilk (1 cup / 250ml): Buttermilk helps create a tender crumb by reacting with the baking soda and ensuring that the muffins rise perfectly. It also contributes to the tangy flavor of the muffins.
- Eggs (2 large): Eggs help bind the ingredients together, provide structure, and contribute to the texture of the muffins.
- Vanilla Extract (1 tsp): Vanilla enhances the overall flavor profile of the muffins, balancing out the tangy lemon flavor with a warm, sweet undertone.
- Lemon Extract (1 tsp, not flavoring): Lemon extract is made from the oils in lemon peel, providing a concentrated lemon flavor without the bitterness of lemon juice. It complements the lemon zest and amplifies the citrusy notes in the muffins.
For the Lemon Glaze:
- Powdered Sugar (1 cup / 155g, sifted): Powdered sugar is the base for the glaze, providing a smooth, sweet coating that melts beautifully over the muffins.
- Lemon Juice (1 1/2 tbsp): Fresh lemon juice adds a tart, zesty flavor to the glaze that balances the sweetness of the powdered sugar, tying the whole recipe together with a fresh citrus note.
- Heavy Cream (1 tbsp, warmed): Heavy cream adds richness and smoothness to the glaze, helping it achieve the perfect consistency for drizzling over the muffins.
Instructions
Preparing the Streusel Topping:
- Combine the dry ingredients for the streusel: In a mixing bowl, combine the granulated sugar, melted butter, all-purpose flour, and milk. Use a fork to mix everything together until it forms a crumbly texture. The crumbs should be small and pea-sized, perfect for sprinkling over the muffins. Set the streusel aside for later use.
Making the Lemon Muffins:
- Preheat the oven: Start by preheating your oven to 180°C (320°F) for fan-forced ovens. If you don’t have a fan-forced oven, preheat to 190°C (375°F). Line a muffin tin with muffin liners, or use cupcake liners for slightly smaller muffins.
- Combine the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, bicarbonate of soda, salt, and lemon zest. Whisking ensures that the ingredients are evenly distributed, preventing any clumps from forming.
- Combine the wet ingredients: In a separate small mixing bowl, whisk together the melted butter, sour cream, buttermilk, eggs, vanilla extract, and lemon extract. The wet ingredients should be fully incorporated before adding them to the dry ingredients.
- Mix the wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Using a hand whisk, gently mix the batter until just combined. Be careful not to overmix—it’s okay if there are a few small bits of flour left. Overmixing can lead to dense muffins, so stop as soon as the ingredients are incorporated.
- Fill the muffin liners: Divide the muffin batter evenly among the muffin liners, filling each one about 2/3 of the way full. This allows space for the muffins to rise and gives them a nice dome shape as they bake.
- Top with streusel: Generously sprinkle the streusel topping over the muffin batter, ensuring that each muffin gets a good coating of the crumbly mixture. This will create the signature golden, crispy streusel layer on top of each muffin.
- Bake the muffins: Place the muffin tin on the middle rack of your preheated oven and bake for 20 minutes, or until the edges of the muffins are golden brown. A toothpick inserted into the center of a muffin should come out clean when they’re done. If necessary, adjust the baking time by a few minutes depending on your oven’s heat.
- Cool the muffins: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. The cooling process allows the flavors to set and the muffins to firm up a bit.
Making the Lemon Glaze:
- Prepare the glaze: In a small bowl, whisk together the sifted powdered sugar, lemon juice, and warm heavy cream. The glaze should have a smooth consistency, perfect for drizzling. If it’s too thick, add a bit more lemon juice or cream to loosen it. If it’s too thin, add more powdered sugar to thicken it.
- Glaze the muffins: Once the muffins have cooled (or while they are still slightly warm), drizzle the lemon glaze over the tops using a spoon. The glaze will melt slightly, soaking into the muffins, creating a sweet and tangy finish. For an extra burst of lemon, sprinkle some additional lemon zest over the glazed muffins.
Notes
- Use fresh ingredients: To ensure the best flavor, use fresh lemons for both the zest and juice. Freshly grated lemon zest provides a much stronger, more vibrant flavor than pre-packaged zest or lemon extract alone.
- Don’t overmix the batter: Overmixing muffin batter can lead to dense, tough muffins. Mix just until the ingredients are incorporated, leaving a few small flour streaks if necessary.
- Try different milk options: If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Alternatively, non-dairy milks like almond or oat milk will also work well in this recipe.
- Customize the streusel: Feel free to add a bit of cinnamon or nutmeg to the streusel for an added flavor boost. If you like nuts, chopped walnuts or pecans can be added to the streusel for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Whether you’re looking to brighten your morning, surprise your guests with a special treat, or indulge in something comforting on a cozy afternoon, Lemon Streusel Muffins are the perfect choice. They are easy to make, yet so impressive in taste and texture, making them a great addition to any baking repertoire. In this article, we will explore the process of making these muffins step by step, offering helpful tips for perfecting the recipe, along with ingredient variations and serving suggestions. So, let’s get started on creating these delightful muffins that will quickly become a favorite!
Ingredients Breakdown for Lemon Streusel Muffins
Before diving into the preparation, it’s important to understand the ingredients that come together to create these moist, flavorful muffins.
For the Streusel Topping:
- Granulated Sugar (1/3 cup / 70g): Sugar is a key ingredient for creating the sweet, crumbly texture of the streusel topping. It also helps caramelize slightly during baking, adding a golden, sweet crunch to the muffins.
- Unsalted Butter (4 tbsp / 56g, melted): The melted butter binds the dry ingredients in the streusel and contributes richness and flavor. Unsalted butter is preferred so that you can control the salt levels in the overall recipe.
- All-Purpose Flour (2/3 cup / 100g): The flour provides structure and helps form the crumbs in the streusel. This ingredient is essential for creating the signature crumbly topping.
- Milk (1 tbsp): A small amount of milk helps bring the streusel mixture together, making it easier to form the perfect crumbs. The milk adds moisture without making the streusel too wet.
For the Lemon Muffins:
- All-Purpose Flour (2 1/4 cups / 337g): The base for the muffin batter, all-purpose flour helps provide structure and texture to the muffins, allowing them to rise while remaining soft and tender.
- Granulated Sugar (3/4 cup / 165g): Sugar not only sweetens the muffins but also helps with browning, moisture retention, and achieving that soft, tender crumb.
- Baking Powder (1 tsp): Baking powder is a leavening agent that ensures your muffins rise properly. It helps create light and airy muffins with a soft texture.
- Bicarbonate of Soda (1/2 tsp): This ingredient works alongside baking powder to promote rising. It also helps neutralize the acidity of the lemon juice, making the muffins more tender.
- Salt (1/4 tsp): A small amount of salt enhances the flavors and helps balance the sweetness in the muffins.
- Lemon Zest (2 lemons): Lemon zest is the aromatic outer peel of the lemon. It’s packed with essential oils that provide a burst of fresh, tangy lemon flavor, making the muffins bright and zesty.
- Unsalted Butter (1/4 cup / 60g, melted): Butter contributes moisture and flavor to the muffins, resulting in a rich, tender crumb. Again, unsalted butter is used for better control over the salt content.
- Sour Cream (4 tbsp): Sour cream adds moisture and richness to the batter. It also imparts a slight tang, which complements the lemon flavor beautifully.
- Buttermilk (1 cup / 250ml): Buttermilk helps create a tender crumb by reacting with the baking soda and ensuring that the muffins rise perfectly. It also contributes to the tangy flavor of the muffins.
- Eggs (2 large): Eggs help bind the ingredients together, provide structure, and contribute to the texture of the muffins.
- Vanilla Extract (1 tsp): Vanilla enhances the overall flavor profile of the muffins, balancing out the tangy lemon flavor with a warm, sweet undertone.
- Lemon Extract (1 tsp, not flavoring): Lemon extract is made from the oils in lemon peel, providing a concentrated lemon flavor without the bitterness of lemon juice. It complements the lemon zest and amplifies the citrusy notes in the muffins.
For the Lemon Glaze:
- Powdered Sugar (1 cup / 155g, sifted): Powdered sugar is the base for the glaze, providing a smooth, sweet coating that melts beautifully over the muffins.
- Lemon Juice (1 1/2 tbsp): Fresh lemon juice adds a tart, zesty flavor to the glaze that balances the sweetness of the powdered sugar, tying the whole recipe together with a fresh citrus note.
- Heavy Cream (1 tbsp, warmed): Heavy cream adds richness and smoothness to the glaze, helping it achieve the perfect consistency for drizzling over the muffins.
Step-by-Step Instructions to Make Lemon Streusel Muffins
Now that we’ve broken down the ingredients, let’s walk through the process of making these delectable Lemon Streusel Muffins.
Preparing the Streusel Topping:
- Combine the dry ingredients for the streusel: In a mixing bowl, combine the granulated sugar, melted butter, all-purpose flour, and milk. Use a fork to mix everything together until it forms a crumbly texture. The crumbs should be small and pea-sized, perfect for sprinkling over the muffins. Set the streusel aside for later use.
Making the Lemon Muffins:
- Preheat the oven: Start by preheating your oven to 180°C (320°F) for fan-forced ovens. If you don’t have a fan-forced oven, preheat to 190°C (375°F). Line a muffin tin with muffin liners, or use cupcake liners for slightly smaller muffins.
- Combine the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, bicarbonate of soda, salt, and lemon zest. Whisking ensures that the ingredients are evenly distributed, preventing any clumps from forming.
- Combine the wet ingredients: In a separate small mixing bowl, whisk together the melted butter, sour cream, buttermilk, eggs, vanilla extract, and lemon extract. The wet ingredients should be fully incorporated before adding them to the dry ingredients.
- Mix the wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Using a hand whisk, gently mix the batter until just combined. Be careful not to overmix—it’s okay if there are a few small bits of flour left. Overmixing can lead to dense muffins, so stop as soon as the ingredients are incorporated.
- Fill the muffin liners: Divide the muffin batter evenly among the muffin liners, filling each one about 2/3 of the way full. This allows space for the muffins to rise and gives them a nice dome shape as they bake.
- Top with streusel: Generously sprinkle the streusel topping over the muffin batter, ensuring that each muffin gets a good coating of the crumbly mixture. This will create the signature golden, crispy streusel layer on top of each muffin.
- Bake the muffins: Place the muffin tin on the middle rack of your preheated oven and bake for 20 minutes, or until the edges of the muffins are golden brown. A toothpick inserted into the center of a muffin should come out clean when they’re done. If necessary, adjust the baking time by a few minutes depending on your oven’s heat.
- Cool the muffins: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. The cooling process allows the flavors to set and the muffins to firm up a bit.
Making the Lemon Glaze:
- Prepare the glaze: In a small bowl, whisk together the sifted powdered sugar, lemon juice, and warm heavy cream. The glaze should have a smooth consistency, perfect for drizzling. If it’s too thick, add a bit more lemon juice or cream to loosen it. If it’s too thin, add more powdered sugar to thicken it.
- Glaze the muffins: Once the muffins have cooled (or while they are still slightly warm), drizzle the lemon glaze over the tops using a spoon. The glaze will melt slightly, soaking into the muffins, creating a sweet and tangy finish. For an extra burst of lemon, sprinkle some additional lemon zest over the glazed muffins.
Tips for Perfecting Your Lemon Streusel Muffins
- Use fresh ingredients: To ensure the best flavor, use fresh lemons for both the zest and juice. Freshly grated lemon zest provides a much stronger, more vibrant flavor than pre-packaged zest or lemon extract alone.
- Don’t overmix the batter: Overmixing muffin batter can lead to dense, tough muffins. Mix just until the ingredients are incorporated, leaving a few small flour streaks if necessary.
- Try different milk options: If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Alternatively, non-dairy milks like almond or oat milk will also work well in this recipe.
- Customize the streusel: Feel free to add a bit of cinnamon or nutmeg to the streusel for an added flavor boost. If you like nuts, chopped walnuts or pecans can be added to the streusel for extra crunch.
Serving Suggestions
Lemon Streusel Muffins are versatile and can be served in various settings. Here are a few ideas:
- For breakfast or brunch: Serve the muffins alongside a fresh fruit salad or with a cup of freshly brewed coffee or tea. Their citrusy flavor pairs perfectly with a light, fruity beverage.
- For dessert: These muffins make a lovely dessert, especially when served with a scoop of vanilla ice cream or a dollop of whipped cream. The tangy lemon and sweet streusel topping create a perfect balance of flavors that will leave your guests wanting more.
- As a snack: If you’re looking for a quick afternoon snack, these muffins are the perfect choice. Their soft, moist crumb and crumbly streusel topping are satisfying and filling without being too heavy.
Storing Lemon Streusel Muffins
If you have leftovers (which is rare, trust me!), store the muffins in an airtight container at room temperature for up to 3 days. The muffins will stay moist and fresh, thanks to the combination of sour cream and buttermilk in the batter. You can also freeze them for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them again, simply thaw at room temperature or warm them in the oven for a few minutes.
Conclusion
These Lemon Streusel Muffins are a truly delightful treat that combines the refreshing zest of lemons with the sweetness of a crumbly streusel topping. The soft, moist crumb of the muffins and the tangy lemon glaze make for a perfect balance of flavors. Whether you’re making them for a special occasion, a simple breakfast, or a cozy afternoon snack, these muffins will surely impress. With easy-to-follow steps and helpful tips for customization, you can enjoy these muffins any time you want a burst of citrusy goodness in your life. Happy baking, and enjoy every bite of these delectable Lemon Streusel Muffins!