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Mini Lemon Crumb Muffins

Mini Lemon Crumb Muffins

These Mini Lemon Crumb Muffins taste like Starbucks lemon loaf—but better! Super soft lemon muffins with a buttery crumble and sweet-tart lemon glaze.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1 egg egg
  • 1/3 cup melted butter
  • 1/4 cup Greek yogurt
  • 1/4 cup half and half
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 tbsp cold butter
  • 1 tsp lemon zest
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice

Method
 

Prepare the Muffin Batter
  1. Mix the dry ingredients (flour, baking powder, baking soda, salt, and sugar) in one bowl.
  2. In another bowl, whisk together the wet ingredients (egg, melted butter, Greek yogurt, half and half, lemon juice, lemon zest, and vanilla extract).
  3. Combine the wet and dry ingredients just until smooth.
Assemble and Bake
  1. Spoon the batter into a mini muffin tin, filling each cup about ¾ full.
  2. Grate super cold butter into a bowl and mix with the remaining crumb topping ingredients (flour, sugar, and lemon zest).
  3. Top each muffin with the crumb mixture.
  4. Bake at 350°F for 12–14 minutes or until a toothpick inserted into the center comes out clean.
Add the Lemon Glaze
  1. Allow the muffins to cool completely.
  2. Mix powdered sugar with lemon juice to create the glaze.
  3. Drizzle the glaze over the cooled muffins.

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.