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May 12

Lemon Crumb Muffins

Perfect soft and crumbly Lemon Crumb Muffins; just like from bakery but at home!

Lemon Crumb Muffins - an easy recipe for breakfast! Lemon muffins with a crunchy crumble topping - better than a bakery!

While I acknowledge that my job is pretty easy in the whole realm of jobs (I’m not saving lives, protecting people, or putting out fires), it can be pretty stressful. I’m a full time blogger and a stay-at-home mom so there is always something going on, especially at the end of the school year.

{WHY is everything at the end of the year, may I ask? Projects, field trips, parties, talent shows. *head exploding*}

I have about 4 hours of uninterrupted kid-free time every day to work while Jordan is at school. That’s the time I try to crank out as much focused work as possible (like writing, editing, baking, and photographing) so that in the evenings and early mornings I am just doing easy stuff, like social media, so I can be a parent and work at the same time.

{BTW, that whole work and be a parent at the same time thing? That rarely works. Have it all, pffft. Not a real thing, my friends.}

Anyway, back to my work day.

Lemon Crumb Muffins - an easy recipe for breakfast! Lemon muffins with a crunchy crumble topping - better than a bakery!

After staring at my computer screen for hours or running myself ragged in the kitchen baking allthethings, I need a break. I get to a point where I know that if I don’t stop right now I’ll be unsuccessful in everything else I do. Do you know that feeling?

{I liken it to hitting a wall. Smack, she’s down for the count.}

At those moments, I need 10 minutes. That’s it. 10 minutes to surf the internet for fun. 10 minutes to watch The View or read a book. I just need 10 minutes to breathe.

Often, this break is when I have a cup of coffee or a snack. It’s not enough time to actually go to the coffee house, so I like to bring the coffee house to me (plus an Americano and a snack would probably cost me $6!)

If you ask me, any trip to the coffee shop requires a lemon crumb muffin. That’s, like, a law.

International Delight Vanilla Iced Coffee

90% of the time my break contains coffee. I can’t get enough coffee, ever. I look forward to every cup. Now that it’s getting warmer (90s here already…and it’s only the beginning of May) I look forward to a glass of ice coffee now and again. My favorite is International Delight Iced Coffee. (The fact that I love ID should be pretty apparent by now; I’ve made many recipes using the creamers!) They make lots of flavors like this Vanilla, which pairs well with a lemon muffin. (And the Light Mocha is pretty darn good too!)

Their iced coffee is as good as the one you pay $4 for but the entire carton of this is only about $4. #winning

A glass of iced coffee and a big soft and crumbly muffin. That’s pretty much heaven, if you ask me.

Lemon Crumb Muffins - an easy recipe for breakfast! Lemon muffins with a crunchy crumble topping - better than a bakery!

These muffins are super simple to make and it makes a pretty good sized batch; you get about 24-28 standard sized muffins. I love that it makes a lot because they’re perfect for brunch or a pot luck but you can also freeze them so you just have to grab one whenever you have a lemon craving.

{For me? That’s often.}

However, if you’re worried about having 24 muffins in your house (welcome to my life) then you can easily half the recipe. There are even numbers of everything, so just cut it all in half to make less muffins!

The batter comes together with just a hand mixer and the crumble stirs together with a fork. I think the crumble is my favorite part – a nice crunchy topping on the soft and moist muffin. The muffin smells wonderfully lemon from fresh lemon juice and zest and the glaze just rounds out the burst of citrus flavor.

I mention in the recipe that the glaze is optional. It is…but it tastes soooo good on top! I never knew Lemon Crumble Muffins existed but now? Now I want one every day.

Iced coffee and a muffin. This is my perfect mental health break.

Easy Bakery Style Lemon Crumb Muffins

How do you take time to relax during your work day? Or are you like a robot that never needs to stop? (If so, I’m jealous. Even with an IV of coffee I’m no Energizer Bunny!)

Enjoy!

Lemon Crumb Muffins

Yield: 24-28 muffins

Total Time: 50 minutes

These Lemon Crumb Muffins are a bakery style treat you can make at home! A sweet muffin full of lemon flavor and topped with a crunchy crumble and lemon glaze. Perfect with a cup of coffee!

Ingredients:

Topping:

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

Muffins:

  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 tablespoon lemon zest (1 large lemon)
  • 2 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sour cream
  • 4 cups all purpose flour

Glaze (optional):

  • 3/4 cup powdered sugar
  • 2-4 tablespoons lemon juice

Directions:

  1. Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes 24-28 muffins. Half the recipe for a smaller batch!)
  2. Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
  3. Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.)
  4. Fill muffin cups 3/4 full. Sprinkle the tops with the crumble mixture. (I filled mine just a teeny bit too much. They got scary close to overflowing, so stick with 3/4 full!)
  5. Bake for 18-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  6. (The glaze is optional but adds another punch of lemon flavor.)
  7. Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
  8. Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month. (If freezing, omit glaze and make it before serving.)

This recipe makes a large batch of muffins, perfect for brunch or for freezing for quick breakfasts. If you want to make a smaller batch, this recipe is the easiest to cut in half!

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This conversation is sponsored by International Delight. The opinions and text are all mine.