Description
Delight in these moist and tangy lemon muffins topped with a sweet, buttery crumble. Perfect for breakfast or a light snack, these lemon muffin crumbles offer a burst of citrus flavor with a crunchy topping.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup all-purpose flour (for crumble)
1/3 cup granulated sugar (for crumble)
1/4 cup unsalted butter, cold and cubed (for crumble)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, and salt.
In a separate bowl, whisk together melted butter, milk, eggs, lemon juice, lemon zest, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
To prepare the crumble topping, combine 1/2 cup flour and 1/3 cup sugar in a small bowl.
Add the cold, cubed butter to the flour and sugar mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Spoon the muffin batter evenly into the prepared muffin cups, filling each about three-quarters full.
Sprinkle the crumble topping evenly over each muffin.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes