Lemon Crumb Muffins


Another batch of muffins for post-hospital entertaining of guests. These freeze really well – I defrosted and zapped them in the microwave some for visiting grandparents the other day and they turned out really moist and fluffy.


I used a base recipe from Taste of Home, with just a smidge of substitution in the main muffin but quite a bit of tweaking for the topping and glaze. Despite my increasing the natural lemon ingredients, I probably would go so far as to add in a splash of lemon extract in my next batch, like some reviewers have suggested, just to make it a bit stronger. I like my lemon muffins REALLY lemony, I guess.

One further note on the muffin liners – I typically use the fluted cupcake liners, but ran out halfway through my raspberry muffins so just used homemade wax paper squares instead. They have a pleasantly rustic look to them that works especially well with muffins. Just cut the squares so they cover your muffin indentations, then press about four of them into the tin using a smaller glass to give them the proper creases. They’ll threaten to pop back to flatness until the dough fills them, so they can be a bit hard to work with when you’re putting in the batter. On the right, you can see that I usually hold onto a couple of the creases as I dollop in the batter, so that it weighs down the paper. That way, you keep the creases fairly crisp and not as much batter leaks in between the folds. It can get kind of messy unwrapping the muffins to eat, otherwise.

Lemon Crumb Muffins

Serves 40-45
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Serve Hot
Website Taste of Home
Lemon Crumb Muffins


  • 6 cups all-purpose flour (I use Finnish erikoisvehnäjauho)
  • 4 cups sugar
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons salt
  • 8 eggs
  • 2 cups fat-free lactose-free plain yogurt
  • 2 cups butter (melted)
  • 5 tablespoons grated lemon peel
  • 4 tablespoons lemon juice


  • 1.5 cups all-purpose flour
  • 1.5 cups sugar
  • 3/4 cups butter (cold and cubed)


  • 1 cup powdered sugar
  • 3/4 cups lemon juice


My version of these muffins, slightly adapted from Taste of Home's original.


Combine the flour, sugar, baking soda and salt in mixer bowl.
Prepare the eggs, yogurt, butter, lemon peel and juice to be quickly added into the dry ingredients.
Add moist ingredients into the flour mix while machine is on low, just until moistened.
Preheat oven to 175°C (350°F). Line muffin tins with wax paper or paper liners.
Fill muffin cups half to three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. I use a fork to mix and aerate this. Sprinkle over batter.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.


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