Mini Lemon Crumb Muffins
Small, bright, and bursting with fresh lemon flavor, these mini muffins make the perfect summer treat. With this easy recipe, you can make homemade mini lemon crumb muffins from scratch.
Servings: 24 mini muffins
Ingredients
For the Muffins
- 60 grams granulated sugar
- 150 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- Zest of 1 small lemon
- 1 large egg
- 125 ml whole milk
- 60 ml sunflower oil*
- 90 grams lemon curd
- *Can be substituted with another neutral-flavored oil such as canola or vegetable oil.
For the Crumb Topping
- 20 grams unsalted butter softened
- 25 grams light brown sugar
- ½ teaspoon vanilla extract
- 25 grams all-purpose flour
- 25 grams old-fashioned rolled oats
- Pinch of salt
Equipment
- Mini muffin pan
- Mini muffin liners (optional)
Instructions
Make the Muffin Batter
- In a large bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and lemon zest.
- In a second bowl, whisk together the egg, milk, oil, and lemon curd until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until no dry streaks remain. A few lumps are perfectly fine.
Make the Crumb Topping
- Add the butter, brown sugar, vanilla extract, flour, oats, and salt to a bowl.
- Use your fingertips to rub everything together until a crumbly mixture forms.
Assemble and Bake
- Fill the mini muffin cups about three-quarters full with batter.
- Sprinkle the crumb topping evenly over the muffins.
- Bake at 400°F/200°C (conventional oven) for 12-15 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
How to store
Store the mini lemon crumb muffins in an airtight container at room temperature for up to 5 days.