Perfect Lemon Muffins Recipe

Introduction

These perfect lemon muffins are bright, tender, and topped with a crunchy streusel for extra texture. They are easy to make and deliver a delightful citrus flavor that’s just right for breakfast or a snack.

Ingredients

• Streusel topping:
• 1/4 cup all purpose flour (30 grams)
• 2 Tbsp granulated sugar
• 1 Tbsp unsalted butter, at room temperature
• Muffins:
• 2 large eggs
• 1/2 cup vegetable oil (125 ml)
• 3/4 cup granulated sugar (150 grams)
• Zest of 2 lemons
• 1 tsp lemon extract (optional)
• 1/2 cup buttermilk (125 ml)
• 1/4 cup lemon juice (63 ml)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups all purpose flour, using the fluff, scoop, and level method (250 grams)

Instructions

1. Step 1: Preheat the oven to 375°F and line a muffin pan with paper liners.
2. Step 2: Make the streusel: combine the flour, sugar, and butter, rubbing together with your fingers until the mixture is dry and crumbly. Set aside.
3. Step 3: In a large bowl, whisk together the eggs, vegetable oil, sugar, and lemon zest until well combined.
4. Step 4: Whisk in the lemon extract (if using), buttermilk, and lemon juice.
5. Step 5: Add the baking powder, baking soda, and salt. Then fold in the flour gently, mixing just until combined with no dry flour visible. The batter will be slightly lumpy.
6. Step 6: Fill 11-12 muffin cups full with batter and sprinkle the streusel topping evenly over each.
7. Step 7: Bake for 20-23 minutes until the muffins have risen and a toothpick inserted in the center comes out clean.
8. Step 8: Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Enjoy warm with butter if desired.

Tips & Variations

• Use fresh lemon zest and juice for the brightest lemon flavor.
• Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar if needed.
• For a stronger lemon punch, add extra lemon extract or increase the zest by one more lemon.
• If you prefer a sweeter muffin, sprinkle a bit more sugar on top before baking.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the refrigerator for up to 5 days. Reheat gently in the microwave for 10-15 seconds to enjoy the warmth and softness again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend measured cup-for-cup. Make sure your baking powder is gluten-free as well.

Can I freeze these lemon muffins?

Absolutely! Once cooled, wrap muffins individually or place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave before serving.

Perfect Lemon Muffins Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

These Perfect Lemon Muffins are moist, tangy, and topped with a sweet, crumbly streusel. Bursting with fresh lemon zest and juice, these muffins offer a delightful citrus flavor balanced by a tender crumb, making them a perfect treat for breakfast or snack time.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 11–12 muffins 1x
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Streusel Topping

• 1/4 cup all purpose flour (30 grams)
• 2 Tbsp granulated sugar
• 1 Tbsp unsalted butter, at room temperature

Muffins

• 2 large eggs
• 1/2 cup vegetable oil (125 ml)
• 3/4 cup granulated sugar (150 grams)
• Zest of 2 lemons
• 1 tsp lemon extract (optional)
• 1/2 cup buttermilk (125 ml)
• 1/4 cup lemon juice (63 ml)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups all purpose flour, using the fluff, scoop, and level method (250 grams)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners to prevent sticking and make for easy clean-up.
2. Make Streusel Topping: In a small bowl, combine the flour, sugar, and softened butter. Rub together with your fingers until the butter is fully incorporated and the mixture resembles coarse crumbs. Set aside.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, sugar, and lemon zest until the mixture is smooth and well blended.
4. Add Flavor and Dairy: Whisk in the lemon extract (if using), buttermilk, and fresh lemon juice to the wet ingredients until combined.
5. Combine Dry Ingredients: In the same bowl, whisk in baking powder, baking soda, and salt. Then gently fold in the flour just until no dry flour remains. The batter should be slightly lumpy and not overmixed to ensure a tender muffin.
6. Fill Muffin Cups: Spoon batter to fill 11-12 muffin cups nearly to the top for nicely sized muffins.
7. Add Streusel Topping: Sprinkle the prepared streusel generously over each filled muffin cup to add a crumbly, sweet crust after baking.
8. Bake: Place the muffin pan in the oven and bake for 20-23 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter.
9. Cool: Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm with butter for an extra delicious experience.
10. Store: Once cooled, store muffins in an airtight container to maintain freshness. Best enjoyed the same day for optimal taste and texture.

Notes

• Use fresh lemon zest and juice for the brightest flavor.
• Do not overmix the batter to keep muffins tender.
• If you don’t have lemon extract, omit it or substitute with vanilla extract.
• Make sure butter for the streusel is at room temperature for easy mixing.
• These muffins are best eaten the same day but can be stored airtight for up to 2 days.

Keywords: lemon muffins, streusel muffins, lemon dessert, breakfast muffins, citrus muffin