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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
  • Total Time
    Prep: 25 min. Bake: 20 min./batch
  • Makes
    40 muffins


  • 6 cups all-purpose flour
  • 4 cups sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 8 large eggs, room temperature
  • 2 cups sour cream
  • 2 cups butter, melted
  • 3 tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup cold butter, cubed
  • GLAZE:
  • 1/2 cup sugar
  • 1/3 cup lemon juice


  • In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
  • In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.

Test Kitchen Tips
  • If you're cooking for a smaller group, pop some muffins in the freezer for later or halve the recipe.
  • Calling all Key lime pie lovers: Use lime juice (both Key and regular work) and lime zest for a summery iteration of this tasty treat.
  • Feeling fancy? Try using Meyer lemons if you can find them. This cross between a true lemon and a Mandarin orange is beautiful (deep honey-yellow and a bit smaller than standard lemons) and sweeter. with an aromatic, almost herbal quality.
  • Nutrition Facts
    1 each: 308 calories, 13g fat (8g saturated fat), 77mg cholesterol, 159mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein.


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    Average Rating:
    • lvarner
      Feb 13, 2021

      These are so good and buttery! Yum! They are very easy to mix up, since they use melted butter. The sour cream helps make them extra moist. I also really enjoyed the crumb topping and glaze. Delicious!

    • Amy
      Jan 29, 2021

      We enjoyed the fresh lemon flavor of these muffins, and loved the crumb topping. They are plenty sweet without the glaze, but good both ways. I will experiment with less sugar next time. I have muffin tins for 36 regular sized muffins, so used two 2.5 x 5.5 inch loaf tins for extra batter. The loaves did not bake well, and fell in the center, but the tops were crunchy. Won't do that again. Muffins baked nicely. Will get more muffin tins for next time.

    • Debra
      Jan 15, 2021

      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’??

    • Cathy
      Dec 22, 2020

      This is an awesome recipe. I did add about 1TBSP more of the lemon juice. Delicious

    • misscoffeepot
      Jun 14, 2020

      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

    • Catbird513
      Apr 23, 2020

      I love lemon and these have become a favorite of mine! I can see why they won a contest! Thanks for sharing!

    • Cheri Beck
      Mar 25, 2020

      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.

    • Elisabeth
      Nov 3, 2019

      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.

    • Piotr
      Apr 9, 2019

      No comment left

    • beckyjayne17
      Jun 17, 2018

      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!