Sunny Lemon Streusel Muffins

These sunny lemon streusel muffins are irresistibly bright and tangy, bursting with fresh citrus flavor and crowned with a sweet, buttery crumb topping that adds the most wonderful texture contrast. I just know you’ll find baking a batch is the perfect way to bring a little sunshine into your kitchen, no matter the weather. They’re easy to whip up and truly a delight for breakfast, brunch, or just because you need a little treat.

Let’s Gather Our Ingredients

Getting started with these delightful lemon muffins means bringing together some simple things you likely already have. You’ll need two beautiful lemons for both their zest and their juice. Science tells us that a huge part of how we taste food comes from its smell, and these muffins really deliver on aroma. Lemons are famous for those fragrant oils locked away in their peels, and we are going to use plenty of that precious zest in this recipe. While I do use the juice too (mostly because it seems a shame to waste it after zesting!), the real lemony intensity truly comes from that bright yellow zest. So take your time when zesting your lemons and get as much as the vibrant outer layer as you can. It makes all the difference for that true, punchy lemon flavor.

Here is what you will need:

For the Crumb Topping

• A quarter cup (30 grams) of all purpose flour
• Two tablespoons (25 grams) of granulated sugar
• One tablespoon (15 grams) of unsalted butter, softened

For the Muffins Themselves

• Two large eggs
• A half cup (125 ml) of vegetable oil
• Three quarter cup (150 grams) of granulated sugar
• The zest of two lemons, make sure it is finely grated
• One teaspoon (5 ml) of lemon extract (you can skip this if you do not have it)
• A half cup (125 ml) of buttermilk
• A quarter cup (65 ml) of fresh lemon juice
• Two teaspoons (10 grams) of baking powder
• A half teaspoon (2 grams) of baking soda
• A half teaspoon (3 grams) of salt
• Two cups (250 grams) of all purpose flour

(We know from science that one of the main ways we experience flavor in our food is through our nose, and these muffins do not skimp in the aroma department. Lemons are famous for the heady oils in their peels, and we are using lots of it in this recipe. While I do use the juice of those lemons (mostly not to waste it!) the real lemony punch comes from that zest. Take your time and get all you can off your 2 lemons, it will pay back in true lemon flavor.)

Getting That Perfect Lemon Zest

The zest of a lemon is just the yellow part of its peel. The key is removing that bright yellow layer without getting any of the white pith underneath. That white part is bitter and would not taste good in your muffins.

Here is how I do it:

• Start with a clean and dry lemon. I always wash mine first, then dry them off really well with a towel. This might seem obvious, but remember to always zest your fruit before you juice it! It is much easier that way.
• A microplane grater made specifically for zesting citrus is truly the best tool for this job. It is so much better and easier to use than trying to navigate an old box grater, which can be a real knuckle buster. A microplane will give you a nice fine zest. This is perfect for baking cakes, cookies, and muffins because it just melts right into the batter as it bakes.
• I usually run the microplane back and forth about three quick times over each little section of the lemon’s surface. This helps make sure I get all of that good zesty stuff off the fruit.
• Plan to zest your lemons right before you are ready to add it to your recipe. Zest can dry out quite quickly, and those essential oils will not be as strong if you do it too far ahead of time.
• An alternative technique you could try is making lemon sugar. This is simply putting sugar and lemon peels together in a food processor and pulsing them. The result is a pale yellow, wonderfully aromatic sugar that is absolutely amazing.

What About Lemon Extract

When I am trying to get as much lemon flavor as possible into my baked goods, I like to use every helpful tool I can. Lemon extract acts as a little extra boost to make sure I get that bright lemon flavor shining through in my muffins. I happen to keep a bottle of it in my pantry just for times like these.

If you do not have any lemon extract on hand, please do not worry at all. You can just skip it and your muffins will still be delicious. (Just make extra sure you really maximize that lemon zest!) But if you are truly a lover of all things lemon, you might think about picking up a bottle next time you are at the grocery store. A bottle will keep well for a good long time.

Make sure you look for actual lemon extract, not just “lemon flavoring.” You want the kind that gets its flavor from real lemons, not something that was made chemically. This will give you the best quality and the truest lemon taste.

I recently found a product I really like called lemon paste. It has a thicker consistency but does the exact same job of adding concentrated lemon flavor. It is another great option if you see it.

A Note About Muffin Yield

Sometimes people ask me why many of my muffin recipes seem to make ten or eleven muffins instead of the standard twelve.

The simple answer is that I really like my muffins to be on the bigger side. To achieve that nice domed top and generous size, the batter that would usually go into making that eleventh or twelfth muffin gets distributed among the others. It is a sacrifice for the greater good of having slightly larger, more satisfying muffins. That is just how I prefer to bake them. If you like, you can certainly fill your muffin cups a little less full. This will allow you to stretch the batter and get a full dozen muffins from this recipe. Either way you choose to go, they will be absolutely delicious.

Why You Should Definitely Bake These Muffins

There are several reasons why I think this specific lemon muffin recipe is absolutely worth your time and effort.

First, it is a really simple recipe that can often be mixed in just one bowl, which means less cleanup for you. And who does not love less cleanup after baking?

These muffins have a lovely, subtle, and truly aromatic lemon flavor that you often just cannot find in muffins you buy from a store. It is that authentic, bright taste of real lemon.

The light, crumbly streusel topping adds a wonderful layer of texture. It makes these muffins even more inviting and adds a sweet counterpoint to the tart lemon.

Muffins inherently come with built in portion control. This makes them a super easy grab and go snack to enjoy any time of the day.

Finally, baking with seasonal lemons, especially in the winter months, is like adding an instant burst of sunshine to your day and your home. These muffins embody that feeling perfectly.

Mixing and Baking Your Sunny Muffins

Getting these bright lemon muffins into the oven is straightforward. Here are the steps I follow for perfect results every time.

1. First, preheat your oven to 375 degrees Fahrenheit (which is 190 degrees Celsius). Get your 12 cup muffin pan ready by lining each cup with paper liners. If you do not have liners, make sure to grease the pan cups really well so the muffins do not stick.
2. Next, let us get that wonderful streusel topping ready. In a small bowl, combine the flour, sugar, and the softened butter. Use your fingertips to rub these ingredients together. Keep working it until the butter is completely mixed in and the whole mixture looks like coarse crumbs. Set this bowl aside for a moment.
3. Now, grab a large mixing bowl for the muffin batter. Whisk together the eggs, vegetable oil, granulated sugar, and the lovely lemon zest. Whisk until everything is well combined and the mixture looks smooth.
4. Into that wet mixture, whisk in the lemon extract (if you are using it), the buttermilk, and the fresh lemon juice. Give it another good whisk until everything is incorporated.
5. Add the baking powder, baking soda, and salt to the bowl with the wet ingredients. Give them a quick whisk to distribute. Then, gently fold in the all purpose flour. I like to use a spatula or a wooden spoon for this. Mix only until you see that all the dry flour has disappeared into the batter. It is okay if the batter still looks a little lumpy. This is perfectly normal. The key here is to not overmix the batter. Overmixing can lead to tough muffins.
6. Divide the batter as evenly as you can among 11 to 12 of the prepared muffin cups. Fill each cup generously. Once the batter is in the cups, sprinkle the streusel topping you prepared earlier evenly over the top of the batter in each cup.
7. Place the muffin pan in your preheated oven. Bake the muffins for about 20 to 23 minutes. Keep in mind that baking times can vary depending on your oven. I usually start checking around the 20 minute mark. You will know they are ready when they have risen nicely and a toothpick inserted into the center of one of the muffins comes out clean, without any wet batter sticking to it. Since they are small, they bake relatively quickly, so keeping a close eye on them is helpful.
8. Once they are out of the oven, let the muffins cool down in the pan for about 5 minutes. After that initial cooling time, carefully transfer them to a wire rack to cool completely. For a truly special treat, try one warm from the oven. Adding a little pat of butter to a warm muffin is just heavenly.
9. Store any cooled muffins in an airtight container. This helps them stay fresh and delicious for longer. I find they taste their absolute best when enjoyed within the first day or two of baking.

A Few Extra Tips

• If you have a muffin that is a day or two old and you want it to taste just like it was freshly baked, warm it gently in the microwave. About 15 to 20 seconds should do the trick. You can enjoy it as it is or with that little pat of butter I mentioned. It really revitalizes the texture.

Frequently Asked Questions

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