Mini Lemon Crumb Muffins
These Mini Lemon Crumb Muffins are soft, bright, and impossible to eat just one. A tender lemon batter made with Greek yogurt and half and half bakes into fluffy little muffins.
Each one gets topped with a buttery lemon crumb made from grated cold butter, then finished with a sweet lemon glaze. Perfect for brunch, showers, or an afternoon snack.
Why You’ll Love These Lemon Crumb Muffins
- Bite size: perfect for parties.
- Bright lemon flavor: juice and zest.
- Buttery crumb: grated cold butter makes it crisp.
- Sweet glaze: the finishing touch.
Lemon Crumb Muffins Ingredients
Dry Ingredients
Flour, baking powder, baking soda, salt, and sugar.
Wet Ingredients
Egg, melted butter, Greek yogurt, half and half, lemon juice, lemon zest, and vanilla.
Crumb Topping
Flour, sugar, cold butter, and lemon zest.
Lemon Glaze
Powdered sugar and lemon juice.
Good to Know: These muffins are vegetarian. Use a 1:1 gluten-free flour blend for gluten-free.
How to Make Lemon Crumb Muffins
Step 1: Mix Dry
Mix the flour, baking powder, baking soda, salt, and sugar.
Step 2: Mix Wet
Whisk the egg, butter, yogurt, half and half, lemon juice, zest, and vanilla.
Step 3: Combine
Combine wet and dry just until smooth and fill a mini muffin tin ¾ full.
Step 4: Make the Crumb
Grate cold butter and mix with flour, sugar, and lemon zest. Top each muffin.
Step 5: Bake and Glaze
Bake at 350°F for 12 to 14 minutes. Cool and drizzle with lemon glaze.
Carly’s Expert Tips
- Grate frozen butter. Makes the crumb easy and crumbly.
- Don’t overmix. Keeps the muffins tender.
- Zest first. Then juice the lemons.
- Glaze when cool. So it doesn’t melt off.
Make It Your Own
- Blueberry: Fold in mini blueberries.
- Poppy seed: Add a tablespoon of poppy seeds.
- Full size: Bake 18 to 22 minutes.
- Orange: Use orange zest and juice.
Make-Ahead and Meal Prep: Bake the muffins a day ahead and glaze before serving. They also freeze beautifully.
What to Serve With Lemon Crumb Muffins
Serve with coffee, tea, fresh berries, or as part of a brunch spread.
Storing and Reheating
Room temperature: Store airtight for up to 3 days.
Freezer: Freeze unglazed for up to 3 months.
Reheat: Warm for 10 seconds.
What People Ask About Lemon Crumb Muffins
Can I make full-size muffins?
Yes. Bake 18 to 22 minutes.
Can I use sour cream instead of Greek yogurt?
Yes.
Can I use milk instead of half and half?
Yes, though they will be slightly less rich.
How do I know they are done?
A toothpick comes out clean.
Mini Lemon Crumb Muffins
Ingredients
Method
- Mix the dry ingredients (flour, baking powder, baking soda, salt, and sugar) in one bowl.
- In another bowl, whisk together the wet ingredients (egg, melted butter, Greek yogurt, half and half, lemon juice, lemon zest, and vanilla extract).
- Combine the wet and dry ingredients just until smooth.
- Spoon the batter into a mini muffin tin, filling each cup about ¾ full.
- Grate super cold butter into a bowl and mix with the remaining crumb topping ingredients (flour, sugar, and lemon zest).
- Top each muffin with the crumb mixture.
- Bake at 350°F for 12–14 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely.
- Mix powdered sugar with lemon juice to create the glaze.
- Drizzle the glaze over the cooled muffins.
Nutrition
Notes
- Ensure the butter for the crumb topping is very cold for the best texture.
- Do not overmix the batter; this helps keep the muffins soft and tender.
- Use freshly squeezed lemon juice and zest for the most vibrant lemon flavor.
- Cool the muffins completely before adding the glaze to prevent it from melting off.
