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Home » Breakfast » Lemon Streusel Muffins

Lemon Streusel Muffins

Created: January 23, 2015 Updated: May 3, 2020 by lyuba 17 Comments

9.1K shares
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Soft, moist, delicious Lemon Streusel Muffins that will brighten any gloomy morning! Beautiful muffins that are quick and easy, made in about 30 minutes with lemon zest in the muffin and in the streusel topping for a beautiful citrus flavor.

Lemon Streusel Muffins 2 from willcookforsmiles.com

Lemon Muffins

I gotta confess, I never used to like citrus flavors. Actually, I don’t remember eating many baked goods with citrus flavors growing up so I never had much of a chance to start liking it. It was only a few years ago that I found out why I never ate any lemon or lime flavored goodies and it’s because my mom does not like any sweets with citrus flavors. I really never knew it but that would definitely explain me not eating any when I was a kid.

A few years ago, I started getting a taste for lemon and lime sweets and I realized that I love it! Even through I still do not like lemonade, I love lemon/lime dessert treats. Muffins and cakes in particular because they are always so sunny and comforting fresh from the oven. It’s not only because they are delicious but they can brighten your mood on any gloomy morning. These muffins in particular are delightful. They are soft and cozy with added sugary crunch from lemon flavored streusel on top. Perfection!

Lemon Streusel Muffins 1 from willcookforsmiles.com

I was enjoying these bright muffins with a cup of Bigelow American Breakfast black tea this week. I actually set aside a few minutes to myself every morning, after dropping little man off at school. I just put my feet up and enjoy a cup of tea or coffee. Although, I had to cut back on the coffee lately and that’s why American Breakfast blend is perfect for me. It has 50% more caffeine and crafted with the finest ingredients to create a beautiful cup of tea with a higher caffeine content.I still get my caffeine fix without trying to work while my hands are vibrating.

Ever since I tried this blend for the first time, while visiting Bigelow headquarters, It’s been my favorite. I still love my Earl Grey, Vanilla Chai and Darjeeling but this is my special tea instead of coffee. This blend comes in 3 flavors – honey, lemon and unflavored black. My favorite is honey flavored and it goes great with a lemon muffin in the morning!

Lemon Streusel Muffins 4 from willcookforsmiles.com

“This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. 

picture of lemon streusel muffins piled together with lemons at the bottom of the pileon a wooden table

Lemon Streusel Muffins

Beautiful muffins that are quick and easy, made in about 30 minutes with lemon zest in the muffin and in the streusel topping for a beautiful citrus flavor.
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Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: lemon, muffins
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Lyuba Brooke

Ingredients

  • Muffins:
  • 2 cups of flour
  • 1 Tbsp of baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 cup of white granulated sugar
  • 4 tbs melted butter
  • 1½ cups of lowfat buttermilk I use 1%
  • 1/3 cup sour cream
  • Lemon zest from 1 large lemon
  • Streusel Topping:
  • 1/4 cup brown sugar
  • 2 Tbsp. white granulated sugar
  • Zest from 1 lemon
  • 1/3 cup all-purpose flour
  • 2 1/2 Tbsp melted unsalted butter

Instructions

  • Preheat the oven to 375 and grease a 12-cup muffin pan with some baking spray.
  • In a large mixing bowl, whisk egg, sugar, melted butter, sour cream and buttermilk.
  • Sift in flour, salt, baking powder and baking soda. Whisk together until smooth.
  • Add lemon zest and whisk until evenly incorporated. Set batter aside. Let it stand for about 15 minutes.
  • In a medium bowl, combine brown sugar, white sugar, lemon zest and flour. Mix well until all ingredients are incorporated evenly.
  • Pour in melted butter and carefully fold it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
  • Sprinkle about two tablespoons of streusel on top of each muffin.
  • Fill muffin pan cups about 2/3 full with muffin batter. I recommend using an ice cream scoop when making muffins and cupcakes, so that you have an even amount of batter each time. Bake for 18-20 minutes. (Do a toothpick test to check if they are done, or just touch the top to feel how firm they are.)

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Lemon Streusel Muffins 5 from willcookforsmiles.com

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Lemon Streusel Muffins with Bigelow American Breakfast Tea

You can always pick up a box (or two) of Bigelow’s American Breakfast Blend at your local WalMart store.

Make sure to visit Bigelow on Facebook and Twitter for recipes and product information.

Check out this Pinterest board for more creative ideas with Bigelow Tea.

 Lemon Streusel Muffins 3 from willcookforsmiles.com

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

9.1K shares

Filed Under: Breakfast, Brunch, Muffins Tagged With: baking, lemon, streusel, tea

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Megan - The Emotional Baker says

    January 23, 2015 at 2:07 pm

    I’m the opposite. I love citrus treats! I feel like they’re just a little bit healthier 😉

    Reply
  2. Sonali- The Foodie Physician says

    January 23, 2015 at 6:48 pm

    I absolutely love lemony baked good and these muffins look amazing! I just want to take a big bite out of that streusel topping! YUM!

    Reply
  3. kristi@ishouldbemoppingthefloor says

    January 23, 2015 at 11:37 pm

    They look absolutely amazing, friend!! YUM!

    Reply
  4. Liz says

    January 25, 2015 at 10:36 am

    Love lemon. Thanks you for the nice recipe and have a great Sunday.

    Reply
  5. Nana says

    January 25, 2015 at 11:00 am

    Your lemon muffins just look like a ray of sunshine and my area is in the winter doldrums so I can’t wait to try them. I really like the lemon punch so I am thinking to try lemon extract or lemon juice to replace the vanilla.

    Reply
  6. JanetGoingCrazy says

    January 26, 2015 at 2:14 pm

    Lemon is one of my favorite flavors for breakfast items. These muffins look amazing and I need to make some soon! #client

    Reply
  7. Teresa says

    January 26, 2015 at 3:38 pm

    These look yummy! I just wanted to verify that it’s actually 4 Tablespoons and not teaspoons of melted butter in the muffin directions.

    Reply
  8. MIchelle says

    February 10, 2015 at 9:46 pm

    I made these tonight! They are yummy with a subtle lemon flavor. There wasn’t nearly enough streusel though which made me sad! The recipe said to use 2tbs per muffin and there was barely enough for one tbsp per muffin and most of it disappeared while baking :/ I would make these again but would double the streusel. Thanks for the recipe!

    Reply
  9. MARY ANN GUTIERREZ says

    July 21, 2015 at 12:25 pm

    can’t wait to try these….my soon to be son-in-law just loves anything with lemon….i just love your recipes.
    thank you for sharing

    Reply
    • lyuba says

      July 21, 2015 at 9:53 pm

      Oh yay! I hope everyone likes them 🙂
      Thank you!

      Reply
  10. Kristin Hawkins says

    January 27, 2016 at 2:14 pm

    These muffins are so delicious! I’ve made them twice now, because I’m trying to figure out why mine are turning out looking like flat-topped mushrooms. I know muffins are supposed to be mixed as little as possible. I thought maybe I overfilled the muffin wells the first time (making 12 muffins), so the second time, I made 15, and they turned out the same way. It’s hard for me to be totally satisfied in a muffin recipe if I can’t get a beautifully-domed top. Help! I see that this was posted a year ago, so maybe you don’t notice new comments (I’m not really sure how blogging works, since I don’t have one myself), but if you can give me a suggestion, I would appreesh! They taste so good that I have to figure out the problem.

    Reply
    • lyuba says

      February 10, 2016 at 9:28 pm

      I”m so sorry, I didn’t get back to you sooner! You can always email me with questions too.
      I haven’t actually had an issue with muffins but I have the problem with cupcakes a lot. It could be under-baking, old baking powder or over-mixing. I also wonder if you are at high altitude? I know baking can be tricky at higher altitudes. If your baking powder is older, that could be something. Try adding up to 5 more minutes to bake time. My friend’s oven used to run a little different with temperature and I remember her having to adjust some bake times.
      I really wish I could help more but I hope one of these could be the cause.

      Reply
      • Kristin H says

        February 11, 2016 at 1:41 pm

        I’m a frequent baker, so I go through a lot of baking powder, so it’s always fresh. I don’t live at high altitudes, and I use an oven thermometer, so I know exactly how to adjust my oven to get it at the right temp. I was wondering more how long you may have mixed it altogether. Typically, muffins are mixed just until combined, which I did for these, but maybe it needs more mixing, since you said to “mix well.” I’ve made these three times each turning out the exact same way. One of the times, I tried raising the oven temperature to 400 for the first 8 minutes, and then lowering it back to 350 for the remainder, and it had the same result.

        Reply
      • Kristin Hawkins says

        February 11, 2016 at 2:53 pm

        I’m also wondering if 1 Tbsp baking powder. Is it supposed to be 1 Tbsp or did you mean 1 tsp?

        Reply
        • lyuba says

          February 12, 2016 at 10:44 am

          It is 1 tablespoon, I usually add 1 tablespoon to my muffins.
          Hmmm. Let me make these muffins again this weekend and I can see if there is something different.
          Sorry you’re having this problem 🙁

          Reply
          • lyuba says

            March 1, 2016 at 5:19 pm

            Okay, now that I’m done playing around with the recipe, I made a couple of changes to the and added them to the recipe above. I’m sorry again that the domes weren’t as nice and they should. I hope they will come out right this time, I really do! Please let me know if you try it again!!

            Reply
  11. Carol says

    May 7, 2016 at 1:36 pm

    I just made these for the first time and an very satisfied with them. Only change I made was that I added the juice of the first lemon to the batter to ensure real lemony flavor. Made again I would also double the streusel topping to ensure it did not disappear in to the batter.

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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