Lemon Crumb Muffins with Lemon Glaze

Supremely moist Lemon Crumb Muffins topped with sticky Lemon Glaze! If you adore citrus bakes, these golden beauties are about to be your new favorite.

Hello, sweet friends! I’m sitting here with a warm mug of tea, looking out the window at the brightest morning sky we’ve had in weeks. The air feels crisp but full of promise, and I swear it almost smells like spring is sneaking in. Days like this make me crave something sunny and cheerful in the kitchen.

Have you had those moments where you just want to bottle up sunshine? That’s exactly what these lemon crumb muffins remind me of. Light, fluffy, and packed with zesty lemon, they’re like little rays of happiness baked into muffin form. And the crumb topping? Golden, buttery, and just crunchy enough to make each bite irresistible.

I often dream about having my own lemon tree in the backyard, but for now, I’ll happily zest and squeeze a few store-bought ones to bring this recipe to life. The glaze drizzled on top melts into the crumb layer, leaving that glossy finish that looks straight out of a bakery window. Honestly, it’s hard to stop at one.

Whether you’re planning a spring brunch, setting the table for Easter, or just want something to brighten an ordinary Tuesday morning, these muffins are ready to shine. And if you’re stuck in winter mode like me, trust me when I say they’re the closest thing to edible sunshine you’ll get without hopping on a plane.

Why You’ll Love This Recipe

These lemon crumb muffins offer both comfort and brightness in one recipe.

Moist and fluffy texture: Greek yogurt or sour cream helps create a tender crumb.

Burst of citrus: Fresh lemon zest and juice pack every bite with zing.

Crunchy topping: Buttery crumb topping gives contrast to the soft muffin.

Sweet glaze finish: Lemon glaze soaks in for a bakery-style shine.

Versatile treat: Perfect for breakfast, brunch, or afternoon coffee.

Easy to make: Straightforward steps with no complicated equipment.

Crowd pleaser: Loved by both kids and adults because of the balance of sweet and tart.

Here’s one little touch I can’t resist: after the glaze sets, I love scattering a pinch of fresh lemon zest right on top. It brightens the look and gives every bite an extra spark of citrus. Sometimes I switch things up and fold a spoonful of poppy seeds into the batter. They add a gentle crunch and make the muffins look beautifully speckled, just like something you’d spot behind a bakery case.

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Ingredients

For the Muffins:

• 2 cups all-purpose flour
  
• 1 cup granulated sugar
  
• 1 tablespoon baking powder
  
• ½ teaspoon baking soda
  
• ½ teaspoon salt
  
• 2 large eggs
  
• ¾ cup Greek yogurt or sour cream
  
• ½ cup unsalted butter, melted and cooled
  
• ⅓ cup fresh lemon juice
  
• 2 tablespoons lemon zest
  
• 1 teaspoon vanilla extract
  

For the Crumb Topping:

• ½ cup all-purpose flour
  
• ½ cup granulated sugar
  
• ¼ cup unsalted butter, cold and cubed
  
• Pinch of salt
  

For the Lemon Glaze:

• 1 cup powdered sugar
  
• 2–3 tablespoons fresh lemon juice
  
• ½ teaspoon lemon zest
  

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Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or grease well. I always find paper liners make cleanup easier, plus they give the muffins that classic café look.

2. Make the Crumb Topping

In a small bowl, combine flour, sugar, and a pinch of salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture forms coarse crumbs. Place the bowl in the fridge while you prepare the muffin batter so the topping stays firm and bakes up crunchy.

3. Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. This ensures the leavening agents are distributed, giving your muffins a nice, even rise.

4. Whisk the Wet Ingredients

In a medium bowl, whisk eggs, sugar, yogurt, melted butter, lemon juice, zest, and vanilla until smooth. The mix should smell citrusy and fresh right away.

5. Combine Wet and Dry

Pour the wet ingredients into the bowl of dry ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix—your batter should be slightly lumpy, which helps keep the muffins tender.

6. Fill the Muffin Cups

Divide the batter evenly among the muffin cups. Sprinkle a generous amount of crumb topping over each portion, making sure the tops are fully covered for maximum crunch.

7. Bake

Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. The crumb topping should look crisp and slightly caramelized.

8. Cool and Glaze

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. While still slightly warm, whisk together the glaze ingredients until smooth and drizzle over the tops. The glaze will soak in a little and set with a glossy finish.

Tips & Variations

• Healthier swap: Use whole wheat flour for half of the all-purpose flour for added fiber.
  
• Extra lemony: Add a teaspoon of lemon extract for more punch.
  
• Fun twist: Stir in blueberries for a lemon-blueberry crumb muffin.
  
• Nutty crunch: Add slivered almonds or chopped pecans to the crumb topping.
  
• Make ahead: Bake muffins without glaze, then freeze. Thaw and glaze when ready to serve.
  

One of my favorite tweaks is swapping part of the glaze with a drizzle of honey-lemon mixture. It gives the muffins a floral note and keeps the tops soft and shiny.

Serving Suggestions

Lemon crumb muffins are lovely on their own, but pairing them with sides takes them up a notch. Enjoy them with a cup of hot tea for a soothing breakfast, or with iced coffee for a refreshing afternoon snack. They also shine at brunch tables alongside fresh fruit, yogurt parfaits, and light savory dishes like quiche.

When I serve them for gatherings, I like to set them on a cake stand and sprinkle a little extra powdered sugar over the glaze. It gives them that bakery-style finish that always makes guests smile.

Frequently Asked Questions

Can I make these ahead of time?

Yes! Bake them, let them cool, and store in an airtight container for up to 3 days. Add glaze just before serving for the freshest look.

Can I freeze lemon crumb muffins?

Absolutely. Freeze baked and cooled muffins without glaze in a freezer-safe bag for up to 2 months. Thaw overnight and add glaze before serving.

Do I need fresh lemons or can I use bottled juice?

Fresh lemon juice and zest make a big difference. Bottled juice lacks the bright flavor, so fresh is best for this recipe.

Can I use oil instead of butter?

Yes, but butter gives more flavor and helps the crumb topping stay crunchy. If you use oil, stick to a neutral one like canola.

What makes the crumb topping crunchy?

Keeping the butter cold before baking ensures the crumb bakes into crisp, golden bits instead of melting completely.

How do I keep the muffins moist?

Don’t overmix the batter, and don’t overbake. The yogurt or sour cream helps retain moisture too.

Final Thoughts

Lemon Crumb Muffins with Lemon Glaze bring a balance of sweet, tangy, and buttery goodness all in one. The bright citrus flavor cuts through the richness of the crumb topping, while the glaze ties it all together in the most delicious way.

I love how flexible they are—you can keep them classic or add little twists like poppy seeds, berries, or honey drizzle to make them your own. No matter how you serve them, these muffins always bring a burst of sunshine to the table.