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Lemon Crumb Muffins Recipe

Rated as 4.45 out of 5 Stars
1

"This recipe is contest-winning. For 24 muffins, I used 2/3 of the recipe (5 eggs)."
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Ingredients

1 h 5 m servings 300
Original recipe yields 40 servings (40 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 40 muffin cups with paper liners.
  2. Mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. Whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. Stir until just combined. Pour batter into the prepared muffin cups, filling them 3/4 full.
  3. Mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. Sprinkle crumb mixture atop each muffin.
  4. Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pans before removing to wire racks to cool completely.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 300 calories; 14 40.6 3.9 70 161 Full nutrition

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Reviews

Read all reviews 25
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have made this recipe twice; on the second time around I made a few changes that made a delicious difference. I halved the recipe, and used low fat sour cream, then I added the juice of 1 1/2...

Most helpful critical review

The muffins had a great base and they came out wonderfully, but I don't find them to be that phenomenal. Without the crumb topping they would have been very boring. If I ever make them again I t...

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I have made this recipe twice; on the second time around I made a few changes that made a delicious difference. I halved the recipe, and used low fat sour cream, then I added the juice of 1 1/2...

This recipe was originally published in Taste of Home and I noticed that it leaves out the most vital step of the whole muffin experience! There is supposed to be a Lemon Juice/Sugar syrup that ...

The muffins had a great base and they came out wonderfully, but I don't find them to be that phenomenal. Without the crumb topping they would have been very boring. If I ever make them again I t...

I made these today & they are amazing! I did make a few changes: I used French Vanilla yogurt instead of sour cream and also added lemon extract. For the topping, I mixed brown sugar, white su...

I think there were aspects of this muffin that I really liked, but, it would need a little tweaking to the recipe to work for me. I prepared exactly as the recipe stated, except I added a litt...

I also scaled down the recipe to make 10 muffins. I didn't change a thing other than drizzling a little simple glaze (made with granulated sugar and lemon juice) over the tops while they were s...

yummy! but the serving size must refer to small muffins. using large/jumbo cupcake liners, when i halved this recipe I only got 12 muffins out of it. tasty! I increased the heat to 425 degrees...

So, so delicious. I scaled the recipe to 10 servings and followed exact, other than adding dried lemon peel to the crumb topping. Excellent texture and just perfect lemon flavor! Convect baked a...

I made half of the recipe and wish I had made the whole thing! Not a light muffin, a yummy, rich, heavy piece of deliciousness! Can't wait to make them again.