"This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs)." — Cindi
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I have made this recipe twice; on the second time around I made a few changes that made a delicious difference. I halved the recipe, and used low fat sour cream, then I added the juice of 1 1/2 lemons to the batter, I tasted the batter to make sure it had the tang of lemon before I was satisfied. I used the full recipe for the crumb topping, in other words doubled it for a halved recipe. When the muffins came out of the oven I drizzled a glaze of fresh squeezed lemon juice and powdered sugar over the top and in the crevices of the warm muffins, it made them even moister and more lemony. I will make this recipe over and over for my family and gifts for friends. If you love lemon you will love these changes.
The muffins had a great base and they came out wonderfully, but I don't find them to be that phenomenal. Without the crumb topping they would have been very boring. If I ever make them again I think I'll add some more lemon to it; the flavor was rather faint in the final product.
I made these today & they are amazing! I did make a few changes: I used French Vanilla yogurt instead of sour cream and also added lemon extract. For the topping, I mixed brown sugar, white sugar & lemon zest then sprinkled that on top before baking. From this recipe, I made 24 mini muffins, 12 regular sized muffins then, with the leftover batter, I added frozen blueberries & made 2 lemon blueberry loaves! YUM!
Soooo Good! I halved the whole recipe exept for the lemon zest and lemon juice (I substituted the lemon juice with lemon extract). Some reviewers said it was a tad dry but I didn't think so. Maybe next time add a splash of milk and see what happens. Also I added some lemon zest to the crumb topping. GREAT RECIPE!
By far the best lemon muffins I've ever made. I made a few changes to reduce fat and calories and use up what I had on hand. I only made 1/2 the batch which produced 24 muffins. I used 2T of butter with 1 cup unsweet applesauce and plain nonfat yogurt instead of sour cream. Also I reduced the eggs to 3 and the sugar by 1/4 c. So perfectly sweet tart tangy.
I am appreciating the bounty of a friends lime crop. I did what another chef did- halved the recipe but kept the full amount of crumb and drizzled lime juice and powdered sugar on top. I added more juice and zest than the recipe called for cuz I am in to tang. These muffin are amazing- they are so much better than those little costco lime bites. Wow
I too made a few changes: Since I didn't have any sour cream, I used yogurt instead. Added a little vanilla, used one medium lemon's zest for 8 muffins, and I totally forgot to add lemon juice. I also put a little amount of the lemon zest to the crumbs mix. Both me and my mother agreed the result was great!
I loved this recipe. I made a recipe for 15 muffins. Not the healthiest muffin but we all need some indulgence from time to time. But just to feel less guilty, I did substitute half of the flour for whole wheat flour and I used fat free sour cream. I don't think I had enough lemon zest on hand but used what I had and they turned out moist and full of lemony deliciousness :)
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Crumb Muffins Recipe
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 126
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