Crazy for Crust

Lemon Crumb Muffins

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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!

3.44 from 25 votes
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Servings: 24 -28 muffins

Lemon Crumb Muffins

Total Time:
50 mins
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

Instructions

  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.)

Click here to see the complete list of Lemon Recipes!

Click here for more Brunch Recipes!

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Sweets from friends:
Carrot Cake Muffins by I Wash You Dry
Chocolate Chip Muffins by Something Swanky
Creme Brulee Muffins by Chef in Training

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

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122 comments

  1. Hi I love lemon blueberry combinations and would like to know could I add blueberries to this recipe and if so should I adjust the baking time?
    I’ve made other blueberry lemon recipes before like corn muffins with blueberries in them and a lemon blueberry cake.
    Thanks for your answer!
    (*_*)
    Chelle

  2. Thanks much for your reply!
    Will be making these muffins this weekend!
    (*_*)
    Chelle

  3. This one is indeed such a awesome post.Thanks for share this with us.

  4. I use dehydrated blueberries and just rehydrate them over night before making muffins and such. They are great and you can get the blueberries when they are on sale and dehydrate them for later use. You can also buy them dehydrated.

  5. ITs Look Like a Tasty Dish. I want to eat this. Good Recipe on this Website. Great Post By the Author

  6. looks delicious , I want to try hopefully my children like this cake

  7. Thanks To My Friend Who Told me about this Website. Its Very Helpful for Making Some Tasty Dishes. I am trying to Following you.

  8. Its Just not Tasty infact its Delicious as well. I am trying to make from last few days and finally make it Today. It was a price less dish.

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  12. Made the Blueberry Cream Cheese Muffins. They vanished quickly. Look forward to trying other recipes. Love your commentary! I’m an author of two cookbooks and I write for a paper.

  13. looks delicious , I want to try hopefully my children like this cake

  14. looks delicious , I want to try hopefully my children like this cake

  15. I am trying to make from last few days and finally make it Today. It was a price less dish.. i like yummy

  16. Wow that looks so delecious..!

  17. Oh my god, that looks so juicy, 🙂 I would definitively try to make it at home, thanks for the tips..!

  18. I just made these and I can’t get my boyfriend to stop eating them! They looked so beautiful coming out of the oven so I was certain they’d fall but sure enough they still look perfect. I would make less of the crumb topping next time, though.

    Thanks for the recipe! I think we’ll be eating them with raspberry preserves. I’ll definitely be making them again.

  19. I’m always leery when 95% of comments on a recipe say “looks good’ “will have to try” “need to make soon” “pinning for later”….those comments are NOT helpful to the person reading them to see if someone tried the recipe and how it turned out. I’ve passed on many recipes I wanted to try simply because I couldn’t find one poster who had actually tried it. That being said – I DID take that chance with this recipe this morning as I had a bunch of lemons waiting to be used and thankfully they turned out great! I only made a half batch (just in case) and even so I got 12 muffins and enough left over for a small 8″ x 3” loaf too..

    • I have this exact same qualm with reviewers leaving useless accolades…it’s not a review and it should be separated in my opinion…but I see that you have made them And I thank you because I am trying them today thanks to your review and the others who have tried it!!!

  20. Just took them out the oven, hope they taste as good as they look …

  21. Have you ever made any of your muffins as minis? If so, how should the time be adjusted? Thank you! 🙂

  22. hi, Very nice, This is great blog entry. get more data about this. I like it. thank for imparting this blog to us.

  23. I’m always leery when 95% of comments on a recipe say “looks good’ “will have to try” “need to make soon” “pinning for later”….those comments are NOT helpful to the person reading them to see if someone tried the recipe and how it turned out. I’ve passed on many recipes I wanted to try simply because I couldn’t find one poster who had actually tried it. That being said – I DID take that chance with this recipe this morning as I had a bunch of lemons waiting to be used and thankfully they turned out great! I only made a half batch (just in case) and even so I got 12 muffins and enough left over for a small 8″ x 3” loaf too..

    Have you ever made any of your muffins as minis? If so, how should the time be adjusted? Thank you! 🙂

  24. Oh my god, that looks so juicy, 🙂 I would definitively try to make it at home, thanks for the tips..!

    I just made these and I can’t get my boyfriend to stop eating them! They looked so beautiful coming out of the oven so I was certain they’d fall but sure enough they still look perfect. I would make less of the crumb topping next time, though.

  25. Really it’s to good. want to try more and more..

  26. I found this recipe in 2015. I have an 8 to 5 job. I bake in the evenings
    I’ve tried several recipes in my life.
    This is my favorite. I LOVE IT

  27. Oooooo Jucy i like lemon.

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  29. Very good…loved the texture, and the fact it made so many.
    I think the batter could stand more lemon and the glaze is a must in my opinion.
    definitely would make again!  thank you for this recipe!

  30. My family loved these muffins, I made them 4 times in one month. It makes a big batch, I didn’t have to double the batch for my big family.

  31. I made these this morning and followed the directions to a tee other then adding a little extra lemon juice and grated lemon peel, I think they came out a little dense and still could have used a little more lemon flavor like instead of vanilla extract substitute with lemon extract.

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  34. I decreased the amount of sugar in the batter by about 1/2 cup, added 1.5 cups of frozen wild Nova Scotia blueberries and served without the drizzle.  They were delicious and I will definitely make again!

  35. These are the BEST muffins ever. I could not believe how these turned out. Every time a try a recipe from https://www.crazyforcrust.com I fall in love with it. Dorothy you really know what you are doing!! I’ve also done the Starbuck’s Copycat Blueberry Muffins and they were to die for!

  36. Thank for your sharing views

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