An easy, soft, and delicious lemon muffin with a crunchy streusel topping and a drizzle of lemon glaze is a fantastic breakfast that will brighten your day.

It is still summer here: which means; we can still enjoy summer recipes. I have been baking soft lemon cookies and these lemon streusel muffins lately.  

This citrus flavor is our favorite, so I make it a point to bake a few batches of muffins and freeze them. It doesn’t last long in our freezer: as it is devoured very quickly. 

These light and refreshing muffins are soft with a crunch on top; and lovely on a sunny morning. They are excellent for brunch, tea, dessert, or lunchbox treat. I like having them warm with a cup of breakfast tea in the morning. These Lemon muffins can be a great addition to your next brunch. 

This recipe is easy to put together: you need 2 bowls, a whisk, and a spatula. Add the dry ingredients to one bowl and the wet ingredients to another. Mix all the wet ingredients and then add the dry ingredients to the wet and fold them. Try not to overmix. 

Divide the batter into a 12-cup muffin pan with liners. Sprinkle the streusel topping and bake at 425F/218C for 5 minutes. After 5 minutes, reduce the heat to 350F/176C and continue baking it for 15 -17 minutes or until a skewer inserted in the center comes out clean. 

Ingredients for the Easy Lemon Streusel Muffin Recipe

Ingredients for the muffin

All the ingredients need to be at room temperature. 

Flour – I used all-purpose flour and 1/2 cup almond flour for this muffin recipe. If you do not have almond flour, replace the 1/2 cup with all-purpose flour. 

Sugar-   Use granulated white sugar or super-fine sugar. I don’t like my muffins too sweet, so I like adding slightly less sugar to my muffin recipes. I added 3/4 cup of sugar. If you prefer your muffins very sweet, you can add 1 cup. 

Butter – Add 1/2 stick of unsalted butter melted

Eggs – 2 large room temperature eggs

Leavening Agent- 1 teaspoon baking powder and 1/2 teaspoon baking soda 

Dairy – Add 1/2 cup yogurt and 1/2 cup milk at room temperature. Instead of yogurt and milk, you can add 1 cup of buttermilk. 

Flavorings – The main flavoring comes from fresh lemon for these muffins. I added 1 tablespoon of fresh lemon zest, 4 Tablespoons of fresh lemon juice, and 1 teaspoon of lemon extract. Instead of lemon extract, you can add 1 tablespoon of lemon juice. I like adding a little vanilla for more flavor, and the salt balances out all. 

Ingredients for the Streusel 

Slivered Almonds – I added slivered almonds. You can add chopped almonds instead. 

Flour – I used all-purpose flour: and almond flour here like I used for the muffin mixture. You can make the streusel with all all-purpose flour.

Sugar – I love sweetening my streusel with brown sugar for more flavor. Granulated white sugar works well too.

Butter – Unsalted melted butter 

 Ingredients For the Glaze 

Powdered Sugar (Icing Sugar) – 3/4 cup to 1 cup powdered sugar

Lemon Juice- 2 -3 Tablespoons of lemon juice

How to make Lemon Streusel Muffins

Streusel 

• In a medium bowl: add flour, almond flour, and brown sugar and mix until well combined.
• Next, add the melted butter and mix until you get small clumps that resemble a coarse sandy texture.
• Lastly, add the slivered almonds and give it a quick toss. Cover the bowl and place it in the refrigerator.

 Muffin Batter 

•  Preheat the oven to 425F/218C. Spray a 12-cup muffin pan with non-stick cooking spray or line it with paper liners. 
• Add the sugar, lemon zest, and eggs to a large bowl and whisk until combined.
• Next, add melted butter, yogurt, lemon juice, vanilla, lemon extract, and milk and mix until well combined.
• Dry ingredients– in a separate bowl: add flour, salt, baking powder, and baking soda, and mix.
• Add the dry ingredients to the wet and fold until just combined. Avoid overmixing the batter. Over mixing the batter will yield chewy muffins. 
• Divide the batter evenly into the 12-cup muffin pan: Sprinkle the streusel topping and bake at 425F /218C for 5 minutes. After 5 minutes, reduce the heat to 350F/176C and continue baking it for 15 -17 minutes or until a skewer inserted in the center comes out clean. 
•  Cool the muffins in the pan for 10 minutes. 
• Finally, Drizzle the glaze on top and serve warm with a cup of coffee or tea. 
• Cover the leftover muffins in an air-tight container and store them at room temperature for 3-4 days or in the refrigerator for up to 6 days. These muffins freeze well for up to 3 months. 
• Reheating Instructions -You could reheat unwrapped muffins in a microwave on high for about 30 seconds or heat them in a 180°C oven for 10-15 minutes.

The Glaze 

• In a small bowl: add 3/4 cup powdered sugar and 2 -3 Tablespoons lemon juice. Mix until smooth, drizzling consistency.