The lemon muffins are soft baked treats topped with a crunchy crumble and a tasty glaze.
I made this recipe by first preparing the muffin batter flavored with lemon juice and zest; then I added a delicious crumble on top. Once baked and cooled, I glazed the muffins with a lemon icing.
Perfect for breakfast or snack time, these muffins are simple to make and once you try them, you won’t be able to stop!
For more tasty recipes check these collections:
Lemon Recipes
Muffins & Cupcakes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
Ingredients
- 1 1/4 cups all-purpose flour
- 2 eggs
- 6 1/2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/3 cup sunflower oil
- Half packet baking powder
- lemon juice
- lemon zest
- 6 1/2 tbsp all-purpose flour
- 1 tbsp sunflower oil
- 2 1/2 tsp granulated sugar
- lemon zest
- 3 tbsp lemon juice
- 9 1/3 tbsp powdered sugar
Tools
- Muffin pan
- Cupcake liners
- Mixer
Steps
To make the lemon muffins, sift the flour into a bowl and add the baking powder.
In another bowl, beat the eggs with the sugar, then add the oil and vanilla extract, continuing to mix until combined.
Also add the juice of half a lemon and some grated lemon zest, and continue mixing to incorporate the flavors.
Finally, gradually fold in the flour and baking powder mixture, stirring until the dry ingredients are moistened.
Place paper liners in a muffin tin and fill them with the batter up to three-quarters full.
Prepare the crumble. In a bowl, add the flour and the oil, working it until you obtain a sandy texture.
Add the sugar and some grated lemon zest; using your hands or a fork, continue mixing until you get small crumbs. Distribute them over the surface of the muffins.
Bake the muffins in a preheated oven at 338°F for 20 minutes, and perform the toothpick test. Once baked, remove from the oven and let them cool.
Prepare the glaze. Place the powdered sugar in a small bowl and gradually add the lemon juice. Stir to dissolve the sugar and mix until smooth, avoiding lumps.
If the glaze is too runny, add more powdered sugar, one tablespoon at a time; if it’s too thick, add a little more lemon juice. The glaze should be viscous in consistency.
Decorate the muffins with the glaze and serve as needed. Enjoy!
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