Lemon Crumb Muffins

4.55 from 11 votes

Skip the expensive coffee shop muffins and make a batch of these easy lemon muffins instead! They are made with sour cream and fresh lemon juice so they are bursting with flavor and so moist and tender. This easy muffin recipe is perfect for breakfast and brunch or whenever you want a sweet snack.

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Homemade lemon crumb muffin

I’m a sucker for bakery-style coffee shop muffins with a sweet crumb topping and lemon glaze but, woah, they get expensive, don’t they? I mean, a cup of coffee and a lemon muffin shouldn’t cost as much as tickets to a movie but maybe that’s just me.

But I’m guessing you feel that way, too? So, let’s make our own amazing muffins! Lemon crumb muffins, to be specific.

These easy muffins are bright, fresh, and so tender and moist. Basically, the perfect lemon muffin! 

Perfect lemon crumb muffins

What I Love about these Lemon Crumb Muffins

  • They are super simple to make. You know me, I am all about the easy recipes!
  • They are made with sour cream which pairs perfectly with the lemon. Sour cream also gives the muffins a really tender and moist crumb.
  • This recipe make a big batch – 24 muffins! So, they’re perfect for potlucks or when you’re serving a crowd for brunch or breakfast.
  • This lemon muffin recipe is freezer-friendly!
  • If you don’t want to make a large batch you can easily cut the recipe in half.
  • They are the perfect treat to go with your coffee without spending an arm and a leg.

How to Make Lemon Sour Cream Muffins

There are three (easy!) parts to this recipe: the batter, the topping and the glaze. The glaze is optional, but I highly recommend it – it adds a lemony sweet finish.

The Crumble

I like to make the topping first, that way it’s ready to go when the batter is done. Just combine flour, granulated sugar, salt and melted unsalted butter in a bowl and set it aside.

Muffin crumble process

What you need to make Lemon Muffins

For the muffin batter you will need:

  • Eggs
  • Granulated sugar
  • Vegetable oil
  • Lemon zest
  • Fresh lemon juice
  • Vanilla extract
  • Baking soda
  • Salt
  • Sour cream
  • All-purpose flour
Lemon crumb muffins process

How to Make Lemon Muffins

Using an electric mixer, mix the eggs in a large bowl until they are thick and frothy. This is a very important step – the fluffy eggs help keep the muffins light.

Add the sugar and oil and mix again until the mixture is creamy.

Mix in the zest, lemon juice, vanilla, baking soda and salt. Add the sour cream and mix again.

Switch to a wooden spoon and stir in the flour. Mix just until the flour is incorporated – the batter may be slightly lumpy.

Layering in the Pan

Line a muffin pan with liners and fill each ¾ full with batter. Sprinkle the crumb topping over each. Bake for 18 to 22 minutes or until a toothpick comes out clean.

Lemon muffins in pan

Muffin Glaze

While the muffins are baking make the glaze by combining powdered sugar with lemon juice in a small bowl. Drizzle the glaze over the muffins.

Lemon muffins with crumble topping

How to Store Homemade Lemon Muffins

  • Keep them in an airtight container and they will keep well for up to three days at room temperature.
  • You can also freeze them for up to one month. If you want to do this, don’t glaze them until you are ready to serve them.

Other favorite muffin recipes:

Lemon Crumb Muffins

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!
4.55 from 11 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 28 muffins
Serving Size 1 muffin



  • 1 1/4 cups (155g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter melted


  • 4 large eggs
  • 2 cups (400g) granulated sugar
  • 1 cup (237ml) 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 (454g) sour cream
  • 4 cups (492g) all purpose flour

Glaze (optional):

  • 3/4 cup (85g) powdered sugar
  • 2-4 tablespoons lemon juice


  • 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!)
  • Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
  • 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.)
  • Fill muffin cups ¾ 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 ¾ full!)
  • 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.
  • (The glaze is optional but adds another punch of lemon flavor.)
  • Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
  • 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.)

Recipe Video

Nutrition Information

Serving: 1muffin | Calories: 258kcal | Carbohydrates: 43g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 57mg | Fiber: 1g | Sugar: 25g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Breakfast
Cuisine American
Keyword lemon, muffins

Click here to see the complete list of Lemon Recipes!

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Easy lemon muffins

These easy lemon muffins are perfect for breakfast, brunch or an afternoon snack. They’re also great with a glass of International Delight Iced Coffee. (This post was originally sponsored by International Delight and has been updated.)

Last Updated on March 22, 2021

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Recipe Rating

133 CommentsLeave a comment or review

  1. Your video shows you using electric mixer when you put flour in yet your written recipe says use wooden spoon?

  2. Wow! Definitely fluffy soft. I made some modifications just for our taste: used a few tablespoons less sugar, no glaze and they were plenty sweet, added oats to the topping, replaced 1/2 c of flour with whole grains millet and amaranth. Still *very* decadent and buttery lemon flavor with just a little bit of texture.

  3. Made these lemon muffins today. I doubled the lemon quantities as I do like a sharp lemon taste. Love the crusty crumb topping. Went down a storm with family.

  4. I made the Lemon Crumb muffins. They definitely need more lemon flavor. Texture was good, though. The lemon icing was a good finishing touch.