Bakery Style Lemon Crumb Muffins

Bakery Style Lemon Crumb Muffins – A wonderful fluffy lemon muffin topped with homemade streusel and a lemon honey drizzle.  Perfect for breakfast or brunch!


I am a huge fan of muffins.  They are one of my favorite things to make but sadly, I just don’t make them very often.  I think the only ones I’ve made this year where these and my Vegan Banana Muffins (which were significantly healthier).  I had gotten a massive bag of lemons back when I made the Sheet Pan Lemon Rosemary Chicken and Veggies as I was not quite sure how many I would end up needing and since then have just been adding lemon to everything I can to use them up.  Finally down to just one more lemon! The same day I bought the huge bag of lemons, I also picked up a large bag of navel oranges which were mislabeled as blood oranges but sadly, I have yet to make quite as big of a dent in those…

Check out the video!

Bakery Style Lemon Crumb Muffins



  • 2 cups all-purpose flour
  • 5 tbsp unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 cup greek yogurt (original)
  • 2 large eggs (I used 3 because mine were very small)
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda


  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • Pinch of salt


  • 1 cup confectioners sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp honey (melted)


  1. Preheat oven to 425°F and fill muffin pan with liners or spray down with non-stick spray.
  2. In a large mixing bowl, combine flour and baking soda.  Mix.
  3. In a medium mixing bowl, beat butter using a hand mixer.  Add in granulated sugar and continue beating until the mixture has a paste-like consistency.
  4. Add eggs, vanilla, lemon juice, lemon zest, and yogurt into the medium mixing bowl and beat with hand-mixer until well combined.
  5. Pour liquid mixture into the large mixing bowl with the dry ingredients.  Stir with a spatula to combine.
  6. Pour muffin batter in the lined muffin pan.
  7. In a small bowl, combine all ingredients for the streusel and mix with a fork.  Once combined, the mixture should be crumbly.
  8. Sprinkle streusel on top of muffins before putting them in the oven.
  9. Once the muffins are in the oven, reduce heat to 350°F and bake for 22-25 minutes or until they are fully cooked (check with toothpick before taking out).
  10. While the muffins are baking, combine all ingredients for the glaze in a small bowl and whisk until it is well combined.
  11. Take muffins out and let cool before drizzling glaze on with a fork.

Adapted from No Spoon Necessary

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