These moist and citrusy Lemon Streusel Muffins are so incredible. The muffins are super light and fluffy and the batter comes together in one bowl. The buttery sugar lemon streusel melts and crisps up while baking. Lemon lovers, this one's for you!
Imagine your favourite lemon cake in muffin form. This is just that! Made with real lemon juice and lemon extract, these muffins are exploding in citrus flavors.
These lemon crumb muffins are light, tender, and so delicious! They have a super light muffin crumb that reminds me of warm, sunny days. The buttery sugar lemons streusel melts and crisps up while baking, adding the perfect sweet crunch! There's the perfect balance of sweet and tangy in every bite.
Whether it's for breakfast, snack, mid-day afternoon treat, or a special occasion, these muffins are guaranteed to be a crowd pleaser. They are the perfect muffin all-year round as well.
Step by step instructions
Here is how to make and bake these Lemon Streusel Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 - Make the streusel. In a bowl, add the butter, flour, and sugar. With your fingers, combine to form a streusel. Place in the fridge to chill.
Step 2 - Mix dry ingredients. In a bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.
Step 3 - Combine lemon zest and sugar. With your fingers, rub the lemon zest and sugar together until combined and the aroma of lemon fills the air (about a minute).
Step 4 - Whisk in wet ingredients. Add in the oil, lemon juice, eggs, vanilla, and greek yogurt. Whisk until well combined (1-2 minutes).
Step 5 - Combine together. Add the dry and wet ingredients together and with a spatula, gently mix just until a soft batter forms. Do not over-mix!
Step 6 - Scoop and bake. Scoop the muffins evenly between the liners, filling them all the way to the top. Add a handful of streusel on top of each muffin.
Bake the muffins for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale - it's easy to measure wrong using just the cups.
- Don't over-mix. Mix just until a muffin batter forms and the flour streaks disappear. Over-mixing can lead to tough muffins.
- Fill the liners. Make sure they are filled to the top! That will give you that bakery-style dome that we all love.
FAQ
How do I store these muffins?
These muffins are best enjoyed within the first few days. When not eating, store them in a closed display case or airtight container. You may also store them in the refrigerator for up to 1 week!
Can I freeze these muffins?
Yes. Once cooled, wrap each muffin in saran wrap and the into a freezer-safe Ziplock bag. They stay good frozen for up to 2 months. Allow to thaw at room temperature before eating.
Do I have to add the streusel?
No, but I highly recommend it. It's a game changer and brings these muffins to a bakery-style level!
What can I use instead of plain yogurt?
Kefir or sour cream can be subbed instead.
Can I add lemon extract?
If you want even more lemon flavor, yes! Add 1/2 tsp.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Lemon Streusel Muffins
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tbsp cornstarch
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cups oil
- 3/4 cups plain yogurt room temperature
- 1/4 cup lemon juice
- 2 large eggs room temperature
- 1 tsp vanilla
- Zest from 2 large lemons, or 3 medium
For the streusel
- 2/3 cups all-purpose flour 80g
- 1/4 cup white sugar 50g
- 4 tbsp unsalted butter softened
- 1/2 tsp lemon zest
Instructions
- Preheat the oven to 375℉/190℃. Line a muffin tin with liners and set aside.
For the streusel
- In a bowl, add the butter, flour, sugar, and lemon zest. With your fingers or a fork, combine until a buttery streusel forms. Place in the refrigerator as you make the muffin batter.1/4 cup white sugar, 4 tbsp unsalted butter, 1/2 tsp lemon zest, 2/3 cups all-purpose flour
For the muffin batter
- In a bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 2 tsp baking powder, 1/4 tsp salt
- In another large bowl, add the lemon zest and white sugar. Using your fingers, rub them together to combine for about a minute. The aroma of lemon will fill the air.1 cup white sugar, Zest from 2 large lemons, or 3 medium
- Into the same bowl with the lemon sugar mixture, add eggs, vanilla, lemon juice, oil, and yogurt. Whisk to combine for another one or two minutes.2/3 cups oil, 3/4 cups plain yogurt, 1/4 cup lemon juice, 2 large eggs, 1 tsp vanilla
- Add the dry ingredients in and mix just until a soft muffin batter forms. Do not over-mix!
- Divide the batter evenly between the liners, filling them up to the top. Add a handful of streusel on top of each muffin.
- Bake for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!
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