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Lemon Streusel Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
These lemon streusel muffins are slightly sweeter than your regular muffin, but more dense than a cupcake. They are the perfect coffee break snack.
Course: Desserts/Sweets
Cuisine: American
Keyword: Breakfast/Brunch, Great Snacks
Servings: 12 muffins
Calories: 333 kcal
Streusel Topping:
  • ¾ cup all-purpose flour
  • cup granulated sugar
  • Zest of 1 lemon
  • 4 tablespoons melted unsalted butter
  • 2 cups all-purpose flour
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • Zest of 1 lemon
  • 1 egg plus 2 egg yolks, room temperature
  • 1 teaspoon pure lemon extract optional
  • ½ cup sour cream
  • cup milk
  • Juice of 1 lemon
Lemon Glaze
  • ¾ cup powdered sugar
  • Zest ½ lemon
  • 2 to 3 teaspoons fresh lemon juice
  1. Pre-heat the oven to 425° F. Line the inside of a 12-cup muffin pan with muffin liners or grease well with butter or oil.
  2. Make the streusel topping by combing the flour, sugar, and lemon zest in a small bowl. Add the melted butter and using a fork, stir into large crumbs. Chill the mixture in the fridge until ready to use.
  3. Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk together to break up any lumps.
  4. In a separate bowl and using an electric mixer, beat the butter on medium speed for a minute or two. Add the sugar to the bowl and cream the butter and sugar together for 5 minutes until it is fluffy and light in color. Scrape down the bowl with a rubber spatula one or two times as needed. Beat in the lemon zest, egg, egg yolks, lemon extract, and sour cream until everything is blended.
  5. Stir in the milk and lemon juice and then gradually add the dry ingredients to the wet and mix just until combined. Do not overmix.
  6. Spoon the batter into the prepared muffin cups. Sprinkle the streusel topping evenly over the batter. Press the crumbs down slightly into the batter.
  7. Bake at 425° F for 8 minutes. Then turn oven temperature down (do not open oven door at this point) to 350° F and bake for 12 minutes until a toothpick comes out clean.

  8. Transfer the muffin pan to a cooling rack and let it cool for 3 minutes. Then, remove the muffins from the muffin pan and place muffins directly on the cooking rack to cool completely.
  9. To make the glaze, combine the powdered sugar, lemon zest and 2 teaspoons lemon juice. Whisk until smooth. Add additional lemon juice or water as needed to make a drizzling consistency.
  10. Drizzle some lemon glaze on the cooled muffins. Store for 2 to 3 days in an air-tight container.