Muffins are one of my favorite things to bake and these moist mini lemon crumb muffins are easy to make and absolutely perfect for brunch or a picnic. If you’re a lemon lover you’ll want to try these!
These mini lemon crumb muffins make a wonderful snack, and if you ask me, they’re also perfect for packing along on a picnic.
Making these lemon crumble muffins works best if all ingredients are at room temperature. Make sure to double-check the exact quantities and ingredients in the recipe card below.
Making the batter for this easy recipe cannot be more straightforward. You ideally use two bowls. In the first bowl you add the dry ingredients (sugar, flour, baking powder, baking soda, salt and lemon zest). Use a spoon to mix it through.
In a second bowl you add the wet ingredients (egg, milk, oil and the lemon curd) and mix it until smooth.
Next you simply add the wet ingredients to the dry ingredients and fold it together. You want any flour streaks to be gone, but it is totally fine if there are still a few lumps visible.
I use a small bowl to make the crumb topping. You add the butter, brown sugar, vanilla, flour, oats and a little bit of salt to the bowl. Use the tips of your fingers to rub it together until a crumbly mixture forms. Don’t overmix it, as you really want that crumbly texture.
Fill your mini muffin cups to about 3/4 with the batter and sprinkle the crumble topping over the top of each muffin,
Bake at 400˚F/200˚C (conventional oven) for about 12 to 15 minutes or until they are lightly golden.
Allow to cool for a few minutes before transferring to a wire rack to cool down completely.
These mini muffins are perfect for storing as well, making them really versatile and easy to have on hand. Once baked you can store them at room temperature in an airtight container for up to 5 days.
Absolutely! Let the muffins cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
I absolutely love a good crumb topping so here are a few favorites!
Yes! This recipe can easily be made as regular-sized muffins. You’ll get about 10-12 muffins, and the baking time will increase to approximately 18–22 minutes. Keep an eye on them and check for doneness with a toothpick.
For the best flavor, I recommend using fresh lemon zest. The zest provides most of the bright citrus flavor in these muffins. Bottled lemon juice won’t give the same fresh, vibrant result. It will also have an effect on the texture as it introduces more moisture into the muffins.
Dense muffins are usually caused by overmixing the batter. Once you combine the wet and dry ingredients, stir only until the flour is no longer visible. A few lumps in the batter are completely normal.
Store the muffins in an airtight container at room temperature rather than in the refrigerator. If the topping softens over time, you can refresh the muffins in a 300°F/150°C (conventional oven) oven for a few minutes.
Yes, blueberries pair beautifully with lemon, like in my recipe for lemon blueberry cookies, blueberry lemon waffles or blueberry lemon tartlets. Fold about 1 cup (125 grams/4.5 oz) of fresh or frozen blueberries into the batter before filling the muffin pan.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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