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A sweet start to a slow morning

Lemon Muffins

Bright lemon flavor, a soft crumb, and a buttery streusel finish.

Golden lemon muffins with a delicate buttery streusel topping

Brunch worth gathering for

A little sunshine for the table

These muffins get their bright flavor from lemon sugar: lemon peel processed with sugar to release its fragrant oils. A light streusel topping adds a little crunch without weighing down the tender crumb.

Total time
40 minutes
Yield
10–11 muffins

Recipe by Sue Moran of The View from Great Island.

View the original recipe

Before you begin

Ingredients and quantities

The source describes a lemon-sugar muffin batter and a light topping made with flour, sugar, and butter. Its supplied excerpt does not include the complete ingredient list or quantities, so those measurements are not reproduced here.

For the exact shopping list and measurements, use the original Lemon Muffins recipe.

The little details that matter

Preparation overview

These highlights explain the source’s method; use the original recipe for complete baking instructions.

  1. Make the lemon sugar. Process the yellow lemon peel with the sugar until moist and fragrant. This distributes the flavorful lemon oils throughout the batter.
  2. Prepare the light streusel. The source uses flour, sugar, and butter for a delicate topping that gives the muffins a little texture.
  3. Mix and portion the batter. Follow the original recipe’s mixing directions, dividing the batter among 10 or 11 muffin cups rather than stretching it to a dozen.
  4. Top and bake. Finish with streusel and follow the source’s oven temperature, baking time, and doneness instructions. Those details are not included in the supplied excerpt.
Get complete baking instructions

Make them your own

Notes from the source

A bigger muffin

Sue divides the batter into 10 or 11 muffins for generous portions and nicely domed tops.

A little variety

Readers report success adding blueberries or poppy seeds, substituting avocado oil for vegetable oil, and using a 1:1 gluten-free flour blend.

Save some for later

The source notes that these muffins freeze well. Jumbo muffin tins can also work, with additional baking time.

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