Bakery-Style Lemon Muffins

Indulge in the vibrant flavors of lemon with these bakery-style lemon muffins topped with a delightful crumb topping and a lemon glaze

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 326

Preheat the oven to 375F and line a standard muffin pan with paper liners.
Mix the flour and sugar for the streusel in a small bowl. Stir in the melted butter until all is moistened and looks like wet sand. Set aside.
1/4 cup (30g) all-purpose flour, 2 Tbsp (25g) granulated sugar, 1 Tbsp unsalted butter
Combine the sugar and lemon zest in a large bowl by rubbing the lemon zest into the sugar with your fingers until fragrant.
1 cup (200g) granulated sugar, zest of 2 large lemons
Whisk in the vegetable oil, eggs, milk.
1/2 cup (125ml) vegetable oil, 2 large eggs, 3/4 cup (180ml) whole milk
Add lemon juice, and vanilla extract.
1/4 cup (60ml) lemon juice, 1 tsp vanilla extract
Toss the flour, baking powder, baking soda, and salt in a medium bowl. Add the flour mixture to the wet ingredients and stir until just combined.
2 & 1/2 cups (315g) all-purpose flour, 1 Tbsp baking powder, 1 tsp baking soda, 1/2 tsp salt
Divide the batter evenly into the prepared muffin pan, filling all the way to the top. Give the streusel a quick stir, breaking up any large clumps, then evenly sprinkle the streusel on top of each muffin.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes then transfer the muffins to a wire rack to cool completely before glazing.
In a small bowl, whisk the powdered sugar with 1 tbsp at a time of lemon juice until smooth. Drizzle over cooled muffins and enjoy.
1 cup (120g) powdered sugar, 1-2 Tbsp lemon juice

Leftovers can be stored in an airtight container at room temperature for up to 3 days.