Lemon Crumb Muffins
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. —Claudette Brownlee, Kingfisher, Oklahoma
Reviews
I can’t wait to make this delicious sounding recipe! I’m going to use a combination of Almond flour and coconut flour and substitute coconut sugar for the regular sugar in the recipe to make it more KETO friendly! I’ll let you know how they turn out!??Thanks for sharing this recipe! I like the larger amounts so I can have enough for Church or family gatherings, or to gift someone!Debbe’??
This is an awesome recipe. I did add about 1TBSP more of the lemon juice. Delicious
these are just perfect- I used a bit more lemon juice- they bake up nicely, the crumb topping is great. I did not need the glaze. Nice lemon and buttery flavor, not overly sweet
I love lemon and these have become a favorite of mine! I can see why they won a contest! Thanks for sharing!
The Taste of Home splash page got me -- these muffins were the top of the page this morning when I was looking for another recipe and I made them tonight. I did make them gluten free, and they were delicious! A definite hit with the family.
My husband loves lemon anything. I made these and they are a hit. I made a third of the batter as it’s just us and got 12 nice muffins. This is a keeper.
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Delicious! Easy to make and easy to halve, which is what I did: I still got 24 full-size muffins and a dozen mini-muffins! Easy dough to work with, and everyone loves the flavor!
Great recipe, easily halved. And just because there is no such thing as too much lemon, I occasionally add a handful of lemon chips to the batter. Yum. A family favorite and go to recipe.
These add just the right sweet to a breakfast or brunch. Just the right amount of lemon!