Lyndsay Burginger

Lemon Muffins

Lemon Muffins

Zesty and topped with a sweet crumble, these lemon muffins make the perfect spring breakfast to share with family and friends.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings


For the Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • pinch salt
  • 1/4 cup butter, melted

For the Muffins

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup Vegetable oil
  • 2 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 2 cups all-purpose flour


  • 2/3 cup powdered sugar
  • 2 Tbsp lemon juice


For the Topping

  • Preheat your oven to 375ºF and spray a 12-muffin tin with cooking spray.
  • Meanwhile in a small bowl combine the flour, sugar, pinch of salt and melted butter with a fork. The topping should be chunky. Set aside.

For the Muffins

  • In a bowl whisk the eggs until frothy, about 3-4 minutes. Add in the sugar and oil and whisk until combined. Add in lemon zest, juice, vanilla and stir to combine. Whisk in sour cream.
  • In a separate bowl whisk together the baking soda, salt and flour. Pour the wet ingredients on top of the dry and stir with a spatula or wooden spoon to combine.
  • Fill the muffin tins about 3/4 full and top with the topping.
  • Bake until a toothpick inserted comes out clean, about 18-22 minutes. Cool about 5 minutes then remove muffins from the tin and cool completely.

For the Glaze

  • In a small bowl combine the powdered sugar and lemon juice and whisk together. If the glaze seems too stiff add in more lemon juice. Drizzle over the muffins. Serve.
  • Follow our Entire How-To Here.


These muffins can be frozen for up to one month. If freezing, make the glaze after freezing.
Serve these a tad warm for the best taste!

Perfect Pairing

Check out our recipe for Cinnamon Muffins.
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