Lemon Crumb Muffins with Lemon Glaze

For this week’s school lunch treat, I wanted to do something other than cookies, brownies, or fruit bars. I decided to make some lemon muffins with lots of crumb topping and a tart lemon glaze from a recipe I found on No Spoon Necessary. My kids LOVE muffins so they were very excited by this idea. These muffins are definitely considered dessert because they have loads of butter and sugar but are worth the extra calories because they are moist, lemony, and so delicious! We all gave these lemon crumb muffins with lemon glaze a huge thumbs up and my kids are extra excited for their sweet treats this week.

How to Make Lemon Crumb Muffins with Lemon Glaze

Preheat the oven to 425 degrees. Line a muffin tin with paper cups.

Make the Crumb Topping

Combine the flour, brown sugar, white sugar, and salt together with the melted butter. Mix with a fork (or your fingers) until well combined and crumbly; set aside.

Make the Muffin Batter

Beat the butter together until creamy and smooth, about 1 minute. Add the white sugar and beat until creamy, about 1 minute. Add the eggs, yogurt, and vanilla extract and beat until creamy and smooth. Add the lemon zest and lemon juice; stir well.

In a separate bowl, combine the flour with the baking soda and salt until mixed thoroughly. Slowly add the dry ingredients into the wet ingredients and mix until just combined. It will be thick.

Spoon the batter evenly into the prepared muffin tin. Heap the crumb topping evenly over each muffin, pushing it down slightly into the batter.

Bake the Muffins

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (without opening the oven door!) and continue cooking for 15 minutes. This helps give the muffins a nice dome.

Remove the muffins from the oven when a tester inserted in the center comes out clean. Allow the muffins to cool in the tin for a few minutes.

Place some parchment paper down on a table then place the cooling racks on top. Carefully remove the muffins from the tin and place them on the cooling racks to cool completely. You will probably have a lot of loose crumbs that have fallen off the muffins, gather them up and sprinkle them back over the muffins evenly before glazing.

Make the Glaze

Combine the powdered sugar with lemon juice. Stir well until smooth and creamy and your desired thickness. Once the muffins have cooled completely, drizzle the glaze over the top of each muffin. Serve and enjoy.

Lemon Crumb Muffins with Lemon Glaze

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: Breads and Muffins

Servings: 12

Author: Pam - For the Love of Cooking / Original by No Spoon Necessary

Ingredients

• Crumb Topping:
• 1 ⅓ cups flour
• ⅓ cup brown sugar
• ⅓ cup sugar
• ⅛ tsp salt
• ½ cup unsalted butter melted
• 
  
• Lemon Muffins:
• 6 Tbsp unsalted butter room temperature
• 1 cup sugar
• 2 large eggs room temperature
• 1 cup Greek yogurt
• 1 tsp Vanilla
• 3 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest about 2 lemons
• 2 cups flour
• ½ tsp baking soda
• ½ tsp salt
• 
  
• Lemon Glaze:
• 1 cup powdered sugar
• 1-2 tbsp fresh lemon juice to taste & to desired thickness

Instructions

• Preheat the oven to 425 degrees. Line a muffin tin with paper cups.
• Make the crumb topping by combining the flour, brown sugar, white sugar, and salt together with the melted butter.
• Mix with a fork (or your fingers) until well combined and crumbly; set aside.
• Make the muffin batter by beating the butter together until creamy and smooth, about 1 minute.
• Add the white sugar and beat until creamy, about 1 minute.
• Add the eggs, yogurt, and vanilla extract and beat until creamy and smooth.
• Add the lemon zest and lemon juice; stir well.
• In a separate bowl, combine the flour with the baking soda and salt until mixed thoroughly.
• Slowly add the dry ingredients into the wet ingredients and mix until just combined. It will be thick.
• Spoon the batter evenly into the prepared muffin tin.
• Heap the crumb topping evenly over each muffin, pushing it down slightly into the batter.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (without opening the oven door!) and continue cooking for 15 minutes. This helps give the muffins a nice dome.
• Remove the muffins from the oven when a tester inserted in the center comes out clean.
• Allow the muffins to cool in the tin for a few minutes.
• Place some parchment paper down on a table then place the cooling racks on top.
• Carefully remove the muffins from the tin and place them on the cooling racks to cool completely.
• You will probably have a lot of loose crumbs that have fallen off the muffins, gather them up and sprinkle them back over the muffins evenly before glazing.
• Make the glaze by combining the powdered sugar with lemon juice.
• Stir well until smooth and creamy and your desired thickness.
• Once the muffins have cooled completely, drizzle the glaze over the top of each muffin.
• Serve and enjoy.

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