Easy Lemon Muffins Recipe – An Italian in my Kitchen
Lemon lovers are going to love these quick and easy Lemon Muffins with a crumb topping, they are perfect anytime, breakfast or snack. Not too sweet and with just the right amount of Lemon.
So after over 25 years and I seriously am not kidding, we were finally able to grow lemons, we have always had lemon trees, but no lemons. But this year, hello 2020, we have lemons! So what should I make? Well besides Limoncello, and some delicious Italian Lemon Cookies for Christmas, I thought why not some muffins? And here we have a small batch of Lemon Muffins with a simple crumbly Topping.
Recipe Ingredients
- Flour – all purpose flour
- Sugar – granulated sugar
- Butter – softened butter
- Baking powder
- Salt
- Lemon – lemon zest
- Egg – room temperature large egg
- Milk – 2% or whole milk
- Vegetable oil – or you can use melted butter
- Lemon juice
How to make a Lemon Muffin Recipe
In a small bowl mix together some flour and sugar then add the butter, I like to combine it either with clean hands or a fork to make coarse crumbs.Then in a medium bowl beat with a fork, the egg, milk and oil. In a large bowl whisk together the dry ingredients.
Make a well in the centre of the dry ingredients and add the wet ingredients, mix just until combined. I stir only about 15-16 times and it works every time.
Spoon the batter into the prepared muffin pan. Top with the crumb topping and bake. Let cool for about 10 minutes before removing from the pan to a wire rack to cool completely.
Recipe FAQs
It means to mix until the flour is wet but not smooth, therefore there should be some lumps, I like to say to stir about 15-16 times, just make sure that there is no remaining flour at the bottom of the bowl. Over mixing will cause the muffins to be dense, tough and they will not rise properly.
To check for doneness, insert a clean toothpick into the centre of a muffin, if it comes out clean or even better with a couple of crumbs attached then they are ready.
In this recipe instead of all purpose flour you could substitute with pastry/cake flour, using cake flour you will have a softer and lighter muffin. In muffin recipes I sometimes substitute part of the milk with yogurt, you could use 2 tablespoons of milk and 2 tablespoons of yogurt, be sure to substitute 1/4 teaspoon of baking soda for 1/4 teaspoon of baking powder to the recipe. If you prefer butter, then just substitute with melted cooled butter instead, or even coconut oil for the vegetable oil. Or even add a little vanilla extract or lemon extract if you prefer.
If you wish you could add some berries, such as blueberries, frozen or fresh. Instead of a streusel topping you could make a lemon glaze. Just combine some powdered sugar with fresh lemon juice. Or you could add a tablespoon of poppy seeds.
How to store the muffins
They can be stored in an airtight container and kept for up to 2 days at room temperature. To store them in the fridge place them in an airtight container, place a paper towel on the bottom of the container, the muffins on top and again a paper towel on top of the muffins. This will absorb any moisture. They will last up to 1 week in the fridge. You can also freeze them, place the muffins in a freezer safe bag or container. They will keep up to 2 months in the freezer. They can be thawed on the counter.
More Delicious Muffin Recipes
So if you are on the look out for a new Muffin recipe then why not try these Lemon Muffins with a Crumb Topping! Enjoy.
TOPPING
- 3 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1½ tablespoons butter soft
FOR THE MUFFINS
- 1 cup all purpose flour (130 grams)
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- zest of 1 lemon
- ¼ cup + 2 tablespoons granulated sugar (75 grams)
- 1 large egg (room temperature)
- ¼ cup + 1 tablespoon milk (I use 2%) (room temperature) (75 grams)
- 2 tablespoons vegetable oil (I use corn oil) (or melted butter)
- 1 tablespoon lemon juice (room temperature)
*for room temperature remove from the fridge 30-45 minutes before using.
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FOR THE TOPPING
-
In a small bowl mix together the flour and sugar add the butter and mix with a fork, pastry cutter or even clean hands to form coarse crumbs, set aside.
FOR THE MUFFINS
-
In a medium bowl beat with a fork, the egg, milk and oil until well combined.
-
In a large bowl whisk together the flour, baking powder, salt, zest and sugar. Make a well in the centre and add the beaten egg mixture and lemon juice, mix just until flour is wet, about 15-16 stirs, no more.
-
Spoon the batter into the prepared muffin pan, ( I made 5 muffins but I like to fill my pan). Top with the crumb topping and bake for about 18-25 minutes. Let cool about 10 minutes before removing from pan. Enjoy!
The muffins can be stored in an airtight container and kept for up to 2 days at room temperature. To store them in the fridge place them in an airtight container, place a paper towel on the bottom of the container, the muffins on top and again a paper towel on top of the muffins. This will absorb any moisture. They will last up to 1 week in the fridge. You can also freeze them, place the muffins in a freezer safe bag or container. They will keep up to 2 months in the freezer. They can be thawed on the counter.
Calories: 265kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 177mg | Potassium: 138mg | Fiber: 1g | Sugar: 16g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Updated from October 18, 2020.
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