Lemon Crumble Muffins

These citrus infused muffins are oh so moist and have just the right amount of sweetness.  Whether you are looking for breakfast options, a quick snack or a tasty treat for a shower or tea party; these lemon crumble muffins are easy peasy lemon squeezy!

Below makes 12-14 muffins:

What you will need:

  •         2 large eggs
  •         1 cup brown sugar
  •         1 cup vegetable oil
  •         Zest of one lemon
  •         2 tbsp. fresh lemon juice
  •         1 tsp. vanilla extract
  •         1 tsp. baking soda
  •         Pinch of salt
  •         1 cup sour cream
  •         2 cups flour


  •         ½ cup flour
  •         ½ cup brown sugar
  •         ¼ cup butter; melted


  1. To create your crumble topping, mix together flour, brown sugar and melted butter in a small bowl. Use a fork to toss until moist. Set aside.
  2. Preheat oven to 375 degrees F and place muffin liners in muffin tray.
  3. In a large bowl, whisk eggs until thick and frothy;  about 1 minute. Mix in sugar and oil. Continue to whisk until creamy.
  4. Mix in lemon zest, lemon juice, vanilla, baking soda and salt. Add sour cream and thoroughly combine. Using a wooden spoon, gradually fold in flour.
  5. Fill muffin liners ¾ full with mixture and generously sprinkle with crumble topping.
  6. Bake for 18-22 minutes until toothpick comes out clean when inserted.
  7. Place muffins on a wire rack to cool before serving.


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