Lemon Crumb Muffins With Lemon Vanilla Glaze

Olivia Homecook
by Olivia Homecook
12 Muffins
35 min

Step up your muffin game by adding a crispy, buttery crumb top and an indulgent glaze!

The crumb top helps add texture to the muffins, and the buttery sweetness pairs wonderfully with the sharp sourness of the lemon in the glaze. Adding yoghurt to your muffin batter leads to a slightly tangy (which is great with the lemon flavour!), more tight-knit and moist muffin base. In fact, it does much of the work that oil would normally do, though keep in mind it adds a little more body and flavour as opposed to oil. This, of course, is a great thing in this recipe!

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Crumb topping

Lemon Crumb Muffins With Lemon Vanilla Glaze
Recipe details
  • 12  Muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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For the crumb topping
  • ¼ cup butter melted
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon grated lemon zest
For muffin batter
  • ¼ cup butter at room temperature
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • Grated zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 cup all-purpose flour
  • ½ cup thick yoghurt
  • 2 tablespoons fresh cream or milk
For the lemon glaze
  • 7 tablespoons powdered sugar/icing sugar
  • 1 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon vanilla extract 
For the crumb topping
In a medium bowl, add all the ingredients and whisk and blend together (using a metal hand whisk or fork) until small crumbs have formed. Set aside.
For muffin batter
Preheat oven to 350°F. Line a muffin pan with paper liners.
In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add the egg and mix until fully combined. Add vanilla, lemon zest, lemon juice, and sour cream, and mix for another 1 minute. Add salt, baking powder and flour, mix until fully combined. Use a large cookie scoop to divide the batter between the prepared baking cups.
Sprinkle the crumb topping onto each portioned and prepared muffin batter.
Bake for 18-20 minutes or when a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing.
For the lemon glaze
When the muffins have cooled, prepare the glaze.
In a small bowl, whisk together powdered sugar, lemon juice and vanilla extract, then drizzle the glaze over the cooled muffins.