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Lemon Streusel Muffins

Lemon Streusel Muffins

"'These delicate lemon muffins are wonderful served with bacon and eggs on Sunday mornings...or with a shrimp soup and garden salad for lunch,' advises Mary Kelly of Hopland, California."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a mixing bowl, cream butter and sugar. Beat in egg yolks. Combine flour, baking powder and salt; add to the creamed mixture alternately with lemon juice. In a small bowl, beat egg whites until stiff; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees F for 15-20 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.

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Reviews

Read all reviews 26
  1. 30 Ratings

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Most helpful positive review

We really enjoyed the muffins. They were really good. Tasted like summer. Not heavy or overly sweet. I made then twice, once the way written and the second time with adjustments. The first ones ...

Most helpful critical review

These are only "okay" in my home. The recipe really needs zest, so do add zest! Some reviewers said the texture was "fluffy", "light".... I got a moist but rather densely cakey muffin! Definitel...

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We really enjoyed the muffins. They were really good. Tasted like summer. Not heavy or overly sweet. I made then twice, once the way written and the second time with adjustments. The first ones ...

i reduced the sugar to 3/4 cup, added 2 tsp grated lemon rind, not having a fully stocked pantry yet i substituted 1/8 tsp cinnamon for the nutmeg & used walnuts in the topping...next time i wou...

These muffins were delicious - very light and fluffy, as expected. The only change I made was to add the zest of one lemon to the batter. I did end up with 21 muffins when I filled the cups 2/3 ...

These are only "okay" in my home. The recipe really needs zest, so do add zest! Some reviewers said the texture was "fluffy", "light".... I got a moist but rather densely cakey muffin! Definitel...

I made a half a batch of this, just for my boys. I made sure to beat the fat with the sugar really well, then add in the eggs one by one. I then carefully stirred in the dry ingredients. They ba...

I made it exactly as stated but only for 6 servings. I did use fresh squeezed lemon juice and the muffins were lemony enough. Maybe next time I'll use 2 T of fresh squeezed lemon juice to decrea...

I made these muffins last night and they were DYNOMITE!! I followed the recipe to the "T" but added the zest of 4 lemons. They were soooo goood with the evening coffee.My kids friends have been...

Good lemon-y muffins! The texture really is light and fluffy, yet moist enough without being greasy. I cut some cold butter into the streusel, but it didn't really bake into the crumbly topping ...

These really aren't rocking my socks off or floating my boat. I made them exactly to recipe (even full fat!) and while they came out fluffy I really just wasn't terribly impressed with the flav...

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