Lemon-Muffins
Lemon Muffins
Zesty and topped with a sweet crumble, these lemon muffins make the perfect spring breakfast to share with family and friends.
Lemon-Muffins
Lemon Muffins
Zesty and topped with a sweet crumble, these lemon muffins make the perfect spring breakfast to share with family and friends.
Servings Prep Time
12servings 10minutes
Cook Time
20minutes
Servings Prep Time
12servings 10minutes
Cook Time
20minutes
Ingredients
For the Topping
For the Muffins
Glaze
Instructions
For the Topping
  1. Preheat your oven to 375ºF and spray a 12-muffin tin with cooking spray.
  2. Meanwhile in a small bowl combine the flour, sugar, pinch of salt and melted butter with a fork. The topping should be chunky. Set aside.
For the Muffins
  1. In a bowl whisk the eggs until frothy, about 3-4 minutes. Add in the sugar and oil and whisk until combined. Add in lemon zest, juice, vanilla and stir to combine. Whisk in sour cream.
  2. In a separate bowl whisk together the baking soda, salt and flour. Pour the wet ingredients on top of the dry and stir with a spatula or wooden spoon to combine.
  3. Fill the muffin tins about 3/4 full and top with the topping.
  4. Bake until a toothpick inserted comes out clean, about 18-22 minutes. Cool about 5 minutes then remove muffins from the tin and cool completely.
For the Glaze
  1. In a small bowl combine the powdered sugar and lemon juice and whisk together. If the glaze seems too stiff add in more lemon juice. Drizzle over the muffins. Serve.
  2. Follow our Entire How-To Here.
Recipe Notes

These muffins can be frozen for up to one month. If freezing, make the glaze after freezing.

Serve these a tad warm for the best taste!

Perfect Pairing

Check out our recipe for Cinnamon Muffins.