Bright, buttery, and irresistibly tender, these Lemon Crumb Muffins bring sunshine to any morning table. The recipe—an old family favorite originally clipped from Taste of Home—has become a cherished tradition for holidays, brunches, and family gatherings. With their zesty lemon flavor, cake-like texture, and delicate crumb topping, they’re just the right mix of comfort and cheer. The batter keeps beautifully in the refrigerator for several days, so you can bake fresh muffins all week long—or make the full batch and freeze extras for quick, homemade treats anytime.
INGREDIENTS:
6 cups all-purpose sifted flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
Crumb Topping
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
Lemon Glaze
1/2 cup sugar
1/3 cup lemon juice
METHOD:
Preheat the oven to 350°F and line standard muffin tins with paper liners (you’ll need about two dozen).
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In another bowl, whisk the eggs, sour cream, melted butter, lemon zest, and lemon juice until smooth. Pour the wet ingredients into the dry ingredients and stir gently just until moistened—do not overmix.
In a small bowl, combine the flour and sugar. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Fill muffin cups about three-fourths full with batter. Sprinkle each with a spoonful of the crumb topping. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden. Cool in the pan for 5 minutes, then transfer to a wire rack.
In a small bowl, whisk together the sugar and lemon juice until smooth. While muffins are still slightly warm, drizzle glaze over the tops. Allow to set before serving.
SERVING SUGGESTIONS:
- Serve warm for breakfast or brunch alongside fresh berries or fruit salad.
- Pair with hot tea or coffee for a cheerful afternoon treat.
- For gifting, wrap cooled muffins individually in parchment and tie with twine for a homemade holiday surprise.
BAKER’S NOTE:
The batter keeps in the refrigerator for up to 3 days—perfect for baking fresh muffins as needed. Muffins also freeze beautifully for up to 3 months; thaw overnight at room temperature or rewarm briefly in the oven.
YIELD: Makes about 24 standard-size muffins
