Lemon Crumb Muffins pack a a lot of lemon goodness in such a small package!

Lemon Streusel Muffins

Course Muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 dozen
Author Leigh Anne Wilkes



  • 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 cup butter chilled
  • pinch of salt


  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 4 cups all purpose flour
  • 1 tsp salt
  • 2 cups plain Greek Yogurt


  • 1/2 cup powdered sugar
  • lemon juice to make a drizzling consistency


  • Preheat oven to 375 degrees F.
  • Line muffin tin with paper liners.
  • Mix together topping ingredients, use a pastry blender to cut in butter or use your fingers.
  • Mix together eggs, sugar and oil. Beat until creamy.
  • Add in lemon zest, juice, vanilla, baking soda, flour and salt.
  • Add in Greek yogurt. Batter will be slightly lumpy.
  • Fill muffin tins 3/4 full.
  • Sprinkle top with crumb mixture and bake for 18-22 minutes or until a toothpick comes out clean.
  • Mix together glaze. Add enough juice to get a good drizzling consistency.
  • Cool 5 minutes and then drizzle with glaze.


Recipe adapted from Crazy for Crust