These Glazed Lemon Muffins are perfect for breakfast, brunch or a midday snack. Moist and fluffy (from the addition of yogurt), loaded with tart lemon flavor, topped with sweet streusel and finished with a sticky, rich glaze, this muffin recipe is lemony perfection! 
Updated: This post was originally published in March 2017. I’ve updated the post below to include more information about lemon crumb muffins. I also added step by step photos, plus a recipe video to show you how quick and easy this bakery-style muffin recipe is to make!
Hi, friends! Happy first day of spring!
I’m so thrilled the first official day of spring has finally sprung, I can hardly contain myself! We have officially arrived at the season synonymous with the blossoming of new beginnings and warmth! Absolutely nothing can stop me from basking in all of the vernal sunshine (or sweet spring showers).
In case you haven’t gathered from my enthusiasm, spring is my favorite season. No offense to the elves and Santa, but THIS is the ‘Hap-HAPPIEST season of all’. I mean, what’s not to love? Birds chirping, flowers blooming, colorful produce and long sunny days!! It’s the best!
Obviously I felt the need to bring something delicious to the table in honor of a day so great. And, I knew whatever I made to celebrate today just had to include lemons. Because spring = lemons in ALL the things! After racking my brain I figured lemons in muffins just made sense. Because when life gives you Monday, you eat muffins on repeat and call it a day.
So, today I have some magically delicious muffins to help you start this fine spring morning off right. You get a muffin! And YOU get a muffin! AND YOU GET A MUFFIN!!
Lemon Muffins Recipe
Lemon because spring! Glazed because life is too short not to. And, a delicate crumb topping because, well frankly, streusel is everything!
These muffins are moist, tender and fluffy from the addition of Greek yogurt and packed with tangy, tart lemon flavor!! Topped with crisp, crumbly, sweet streusel and generously drizzled with a rich, sticky, sweet lemony glaze, these muffins are absolutely marvelous!!
Words really can’t do justice to just how delicious these lemon crumb muffins taste, you guys! They are just beyond words, so so good!! Seriously, you need to stop what you are doing and make these yogurt muffins immediately! Both your belly and your mood will thank you!
Ingredients in lemon muffins?
The exact ingredients used in bakery-style lemon muffins can vary greatly from recipe to recipe.
The ingredients used in this recipe produce an incredibly moist muffin with a tender crumb and tons of lemon flavor!
- All-purpose flour: Flour is the base of muffin recipes. While this recipe uses all-purpose flour, you can substitute gluten-free all-purpose flour if desired.
- Baking Soda: Baking soda adds lift to a muffin recipe when paired with an acidic ingredient (greek yogurt, lemon juice and lemon zest).
- Kosher Salt: A touch of salt is necessary to enhance all the flavors!
- Room Temperature Butter: Room temperature ingredients bond more easily than cold ingredients. Warmer ingredients produce an evenly textured and smooth batter.
- Sugars: Both granulated and light brown sugar are used to add a dynamic sweetness to the muffins
- Eggs: Eggs add structure plus help bind the muffins.
- Greek Yogurt: Strained yogurt helps prevent a dry, dense muffin! It is the secret ingredient that adds moisture, and incredible tenderness to the muffin. Plus, it provides a touch of tangy flavor
- Extract: Both lemon and vanilla extract add tons of flavor!
- Fresh Lemon: Both fresh lemon juice and lemon zest are what makes these muffins full of fresh, zippy lemon flavor!
How to make lemon muffins at home from scratch?
These bakery style lemon muffins are loaded with lemon flavor, topped with a tender, crumbly streusel topping and generously drizzled with a rich lemon glaze. While they aren’t a one bowl type of situation, they are 100% worth the extra bowls!
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
- Preheat oven to 425 degrees F. Line a regular 12-count or Jumbo 6-count muffin pan with cupcake liners. Set aside.
- Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and 1/8 teaspoon of salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside
- Prepare the Muffins – dry ingredients: In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- Prepare the Muffins – wet ingredients: In a large bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. Add the eggs, yogurt and extracts. Beat on medium speed for 1 minute, then increase speed to high until mixture is combined and creamy, stopping to scrape down the sides of the bowl as needed.
- Add the dry to the wet ingredients: Add the dry ingredients into the mixing bowl and use a spatula to fold until almost combined. Add in the lemon juice and zest, and continue to gently fold until JUST combined and no pockets of flour remain. The batter should be thick.
- Portion batter in muffin tins: Divide the batter among the muffin tins until they are almost full all the way to the top. Sprinkle with crumb topping, gently pressing it into the batter, and filling each tin all the way to the top.
- Bake the muffins for 5 minutes at 425 then, reduce the oven temperature to 350 degrees – leave the muffins in the oven and do not open the oven door! Bake for an additional 13-15 minutes for regular muffins, or 21-24 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
- Meanwhile, make the glaze: Whisk together the powdered sugar with 2 tablespoons of lemon juice. Taste and adjust with an additional tablespoon of lemon juice if a tarter and thinner glaze is desired.
- Cool and serve: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with the glaze. Enjoy!
How to make muffins step by step photos:
Tips for the best lemon muffins recipe:
- It is really important you measure your flour correctly. Make sure you SPOON the flour into your measuring cup, and then LEVEL it off. Don’t just dip your measuring cup into your container of flour! If you do this your flour ends up more compact, AKA you end up with more flour than 1 cup, and that’s a no-no.
- Make sure you use strained (Greek) Yogurt in these muffins. I used low-fat, but you can use non-fat or full fat Greek yogurt. You can also strain yogurt yourself. To do so, simply suspend a fine wire mesh strainer over a bowl and line the strainer with cheesecloth. Dump the yogurt on top of the cheesecloth and cover with plastic wrap. Transfer the bowl to the refrigerator and allow the yogurt to strain for at least 1 hour, or up to overnight for best results.
- The amount of lemon juice in the muffin glaze will depend on how thick or thin of a glaze is desired. I used 2 tablespoons of lemon juice in my glaze and I found it to be perfect, but if you want a thinner, tarter glaze, use all 3 tablespoons.
- You can use this recipe to make regular sized muffins or jumbo muffins. The baking times for both are included in the recipe below.
- These lemon muffins freeze well for up to 2-3 months. Just make sure you do not glaze the muffins prior to freezing them. Allow the muffins to thaw in the refrigerator overnight before heating, glazing and eating.
- I did not come up with the muffin baking technique (starting the oven at a high temperature, and then reducing it to a lower temperature), I adopted it from Sally’s Baking Addiction. Sally is the mastermind behind one of my favorite baking blogs, and her technique for baking muffins is GENIUS. The burst of hot air at the beginning of baking helps lift the tops of the muffins quickly, and then reducing the temperature allows the insides of the muffins to bake without drying out. Read: SKY high muffins, JUST like your favorite bakery.
Can you make muffins in advance?
Lemon streusel muffins can be made in advance and they are the perfect treat to have on hand for grab and go breakfasts, quick snacks or brunch for a crowd! I recommend making a double batch of muffins and storing them in them in a bread box, refrigerator or freezer. (More on storing and freezing muffins below.)
How to store muffins?
Before you store baked muffins, make sure you allow them to cool completely on a wire rack. Store baked muffins in an airtight container lined with a sheet of paper towels. Make sure you place the muffins in a single layer and cover the top of the muffins with another sheet of paper towels as well.
Since muffins release moisture as they are stored, it is important to line both the bottom of the container and the top of the muffins with paper towels. The paper will absorb the excess moisture from the muffins and allow them to stay fresher for longer.
If you leave muffins out on the counter, uncovered they will dry out. However, if you store them in an airtight container without any paper towels, they will get soggy. I have found the paper towel plus airtight container storage to be the best!
How long will muffins keep?
Properly stored muffins will last a few days at room temperature. For a longer shelf-life, store muffins in the refrigerator. Muffins will last in the refrigerator for 7-10 days. Alternatively, muffins can be frozen (directions below).
Can muffins be frozen?
Baked lemon muffins freeze beautifully!
To freeze, do no glaze the muffins! Allow the baked muffins to cool completely on a wire rack. Wrap cooled muffins individually in plastic wrap and then transfer them to a freezer-safe zip-closure bag. Muffins will keep in the freezer for up to 3 months.
How to reheat muffins?
There is nothing better than a slightly toasted warm muffin slathered with plenty of butter! Thankfully, muffins are incredibly easy to reheat!
To thaw: If muffins are frozen, allow them to thaw at room temperature on the counter, or you can gently thaw them in the oven. You can also microwave them at 50% power until slightly defrosted, but make sure you do not over-microwave the muffins or they will become extremely hard!
To reheat: Place muffin in the microwave and warm for 15 to 30 seconds. Alternatively, you can reheat muffins in an oven preheated to 175 degrees Fahrenheit until just warmed throughout.
These fluffy, bakery-style Glazed Jumbo Lemon Crumb Muffins are guaranteed to get you out of bed. Make these muffins and celebrate the spring season in delicious style, my friends.
Until Thursday friends, cheers – to stud muffins… lemon studded muffins to be exact.
XOXO
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
The best Lemon Muffin recipe and step by step video👇
Yogurt Lemon Muffins Recipe
Equipment
- Mixing Bowls
- Handheld or Stand Mixer
- Muffin Pan
Ingredients
MUFFINS
- 2 Cups All Purpose Flour & sifted (SEE NOTES)
- ½ tsp Baking Soda
- ½ tsp Kosher Salt - plus more for topping
- 6 TBS Unsalted Butter , softened to room temperature
- 3/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar
- 2 large Eggs - at room temperature
- 1 Cup Greek Yogurt (SEE NOTES)
- 1 tsp Lemon Extract
- 1 tsp Vanilla Extract
- 2 TBS Fresh Lemon Juice (about 1 large lemon)
- 2 TBS Lemon Zest (about 2 large lemons)
CRUMB TOPPING
- 2/3 Cup + 2 TBS All Purpose Flour - spooned & leveled
- 3 TBS Light Brown Sugar - packed
- 2 1/2 TBS Granulated Sugar
- 4 TBS Unsalted Butter - melted
GLAZE
- 1 Cup Powdered Sugar
- 2-3 TBS Lemon Juice
Instructions
- Preheat oven to 425 degrees F. Line a regular 12-count or Jumbo 6-count muffin pan with cupcake liners. Set aside.
- Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and 1/8 teaspoon of salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside.
- Prepare the Muffins – dry ingredients: In a medium bowl whisk together the flour, baking soda and salt. Set aside.
- Prepare the Muffins – wet ingredients: In a large bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. Add the eggs, yogurt and extracts. Beat on medium speed for 1 minute, then increase speed to high until mixture is combined and creamy, stopping to scrape down the sides of the bowl as needed.
- Add the dry to the wet ingredients: Add the dry ingredients into the mixing bowl and use a spatula to fold until almost combined. Add in the lemon juice and zest, and continue to gently fold until JUST combined and no pockets of flour remain. The batter should be thick.
- Portion batter in muffin tins: Divide the batter among the muffin tins until they are almost full all the way to the top. Sprinkle with crumb topping, gently pressing it into the batter, and filling each tin all the way to the top.
- Bake the muffins for 5 minutes at 425 then, reduce the oven temperature to 350 degrees – leave the muffins in the oven and do not open the oven door! Bake for an additional 13-15 minutes for regular muffins, or 21-24 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
- Meanwhile, make the glaze: Whisk together the powdered sugar with 2 tablespoons of lemon juice. Taste and adjust with an additional tablespoon of lemon juice if a tarter and thinner glaze is desired.
- To serve: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with the glaze. Enjoy!
Video
Notes
- It is really important you measure your flour correctly. Make sure you SPOON the flour into your measuring cup, and then LEVEL it off. Don’t just dip your measuring cup into your container of flour! If you do this your flour ends up more compact, AKA you end up with more flour than 1 cup, and that’s a no-no.
- Make sure you use (strained) Greek Yogurt in these muffins. I used low-fat yogurt, but you can use non-fat or full fat. You can use whatever brand of strained yogurt you would like. Or, you can strain yogurt yourself. To do so, simply suspend a fine wire mesh strainer over a bowl and line the strainer with cheesecloth. Dump the yogurt on top of the cheesecloth and cover with plastic wrap. Transfer the bowl to the refrigerator and allow the yogurt to strain for at least 1 hour, or up to overnight for best results.
- The amount of lemon juice in the glaze will depend on how thick or thin of a glaze is desired. I used 2 tablespoons of lemon juice in my glaze and I found it to be perfect, but if you want a thinner, tarter glaze, use all 3 tablespoons.
- These muffins freeze well for up to 2-3 months. Just make sure you do not glaze the muffins prior to freezing them. Allow the muffins to thaw in the refrigerator overnight before heating, glazing and eating.
Nutrition
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.
Ok made these last night. I followed the recipe exactly, no substitutions. I increased the batch by half (3 cups of flour instead of 2), and it filled 24 regular size muffin cups halfway, which left room for the crumb topping.
-These muffins have a very dense, somewhat chewy consistency. Think homemade pound cake. These aren’t light and cakey, But good if you like a dense muffin.
-The sugar is just enough for these to be slightly sweet, And if you are planning to use the glaze it’s perfect. My husband likes breakfast muffins that aren’t overly sweet so he liked these. If you don’t plan to put the glaze on, you might want to add a little more sugar to the muffin batter.
-Of all the lemon muffins I’ve tried, these were the most lemony. I like how you use the lemon extract to increase the lemon taste without making it sour. However next time I make this, I will probably double the amount of lemon extract in the batch because I like a really strong lemon flavor.
Overall these were the best lemon muffins I’ve ever made from scratch. They would be perfect with a cup of tea in the afternoon, when you want something a little sweet but not like dessert.
I love anything lemon Chey! And add some crumb topping and I lose all self control. These look totally delicious. Bet the yogurt and lemon juice make them so moist! Pinned and adding to my quarantine baking list!
I love any kind of lemon treat so these muffins are calling my name! And that crumbly top? Yes please! These are the perfect treat for the first day of spring. Thank you!
I LOVE lemon in baked goods! I wouldn’t trust myself around a batch of these–they look beyond delicious! I hope you guys are staying safe and healthy, Chey!
Actually made these (pet peeve of people who review without making) and they were amazing. Made in regular muffin tins and couldn’t fit all the crumb topping on them (shame because it was yummy) and then realized I didn’t have enough powdered sugar so had to make half (shame because it was yummy). It made 15 regular muffins. Will make again 🙂
Hi Kris,
I’m thrilled you loved these muffins (although I’m sorry to hear you couldn’t fit all the crumb topping and ran out of powdered sugar). 😉
Thank you so very much for coming back and letting me know how everything went over!! Cheers!
Is that calorie count of over 800 calories for 1 muffin?
Hi Lina,
I double checked the calorie count for the muffins and there was a (small) error. Each muffin (with glaze) is 755 calories. However, the nutritional information listed is for jumbo muffins. If you make these in a regular muffin pan (instead of a jumbo muffin tin) the calorie count would be half that – so 377.5 calories per muffin.
Is it possible to use a plain yogurt to substitute the Greek?
Hi Victoria,
You can absolutely use plain yogurt! Just make sure it is strained yogurt, or make sure you strain it yourself (see note #2 in the recipe). Let me know if you have any other questions!! Cheers and thank you so much for stopping by!!
Hi, I made these as regular sized (11) muffins and there were still quite large. I loved the texture, dense but moist. I found however that it could have used more lemon zest (or juice) in the muffin itself…but that’s easily adjusted. The technique like you said is genius. This will be my go to recipe from now on, I got !ots of compliments! One observation on the comments, it would be great if more people tried the recipe instead of just saying how nice they look!
Hi Barbie, So glad you enjoyed these! You are right, the amount of lemon can easily be adjusted. I actually prefer mine with more, but some people don’t like that much tart lemon taste in their muffins. Also, I agree, it would be great if more people who actually tried the recipe came back to let me know how they went over, but I can not control the comments that are left here… or not left here for that matter. I greatly appreciate you taking the time to come back and tell me about your experience with the muffins!! Thank you so much!! Cheers!
Will be making these for sure They look so tempting!
Oh man lemon..and crumb?!?! To die for. I need these!
These muffins are springtime PERFECTION! The crumbs!! The lemon!! Hellooooooo, spring! Pinning and xoxo!
I’m with you… Spring is THE season for me! These muffins are screaming it, too. You summed dit up “Birds chirping, flowers blooming, colorful produce, long sunny days. “ I agree. 🙂 I just wish I could reach through my screen and take a bite!
Girl, these muffins are insane! Love that sky high crumble topping! And lemon anything always steals my heart!
OH Cheyanne! I just love how pretty and refreshing and moist these lemon muffins look. Perfectly sweet + refreshingly tangy = My kinda treat. Oh! And that melt in mouth streusel is speaking to me. What a wonderful way to welcome Spring! YUMMY!
My heart!!! I am loving thees gorgeous muffins Cheyanne. You speaking my language here. Love the streusel. Love the lemon. And the yogurt. SO MOIST. And the glaze. All of it. I’ll take a baker’s dozen, pretty please with lemon crumb on top. Ha. You may send them to me, BUT. I’m moving. So you’ll need my new address. Just across town. But it might as well be across the world. All our “stuff” has to get out of here and get THERE. We are in the middle of packing, and what I wouldn’t give for one of your gorgeous crumby muffins. We thought spring had arrive and then it left the premises. It is now 20 degrees and the wind is howling. So send some of that sunshiny spring weather our way – we could really use it. I don’t exactly relish the thought of moving in the snow. Hope all is well my friend. Love these gorgeous muffins. you the studmuffin. (couldn’t resist) XOXO
Lemon is my jam, Cheyanne. That kinda rhymed? Ok, maybe not really, but whatev! LOVE these gorgeous lemon crumb muffins. Like, I want one RIGHT NOW! I’m pretty sure (ok, positive) I could eat the entire batch and then some! Gotta try these ASAP. Pinned!
Love that crumb topping! Wish I had one to go with my coffee!
THESE muffins -WOW, Cheyanne – SO INSANELY GOOD!!! PERFECT EVEN – or maybe MORE than Perfect!!!
Not only do they have a streusel crumb topping but they have a rocking glaze too and LEMON!!! Yay to jumbo – yay to spring and yay to streusel being EVERYTHING!!!
Btw – this line “Because when life gives you Monday, you eat muffins on repeat and call it a day” should have been my mantra along with a dozen or two of THESE muffins on Monday AND Tuesday!!!
I cannot stop staring – the rise, that crumb topping – gosh girl, your kitchen isn’t that far from mine – think I can make it over by lunchtime if I leave now! 🙂
P.S. Thanks so so much for giving me a heads up about my old site not redirecting to my new one – I didn’t know and so appreciate you telling me so I could get it taken care of! Happy Wednesday to you –
what gorgeous weather we have been having!
You’re a muffin master, Cheyanne! Love Lemon – perfect for spring. I’ve got a lemon tree in the yard and always looking for ways to try using up lemons – this is a winner! And will need to try using some in my shower – never heard of that.
HUBBA!!!! HUBBA! I don’t even like lemon, but I would WOLF THESE PUPPIES DOWN!
Happy spring! I’m with you, Cheyanne! I’m torn between spring and fall for my favorite season, but with the snow craziness we’ve had this year, spring wins!
And what a way to celebrate it! I’m smitten with these muffins – pure, tangy, sweet, crumbly goodness. The crumb topping looks perfect as does the texture of the muffins. You are one talented baker, my friend!
haha you are the oprah of muffins!! I will most definitely take one (or three!). And man they really are sky high – I love it!! And three cheers for spring! It’s so warm here today!!
Finally, happy spring, Chey! Indeed, it’s been really nice, sunny, and warm outside for a few days. It’s a real spring (Apart from the fact they’re promising -22C tomorrow. Canadian spring). These muffins are fantastic! I do love tart lemon flavors, and I always crave for lemon things in an early spring (Perhaps lack of vitamins) so these guys are just on time. Pass me a couple please:)
‘Glazed because life is too short not to’ yes yes yes! Im loving this recipe girl! Lemon + yogurt + muffins = the best thing ever! I seriously cannot get enough of sweet lemon right now and these are just perfect!
Nothing like a big old sunshiney muffin to start off my spring days… especially when the real sun has chosen to stay at bay for the time being. Totally loving these!
love the crumb, these are so perfect for spring!!
Hooray for spring!!! These lemon muffins are a perfect way to celebrate spring! Lemon is just like a little burst of sunshine! These muffins sound absolutely delicious!!!
Who needs a muffin bakery when there’s this recipe! I don’t think I’ve ever seen a muffin top look so good! hahahahaha! I’ve got to make these for J because lemon is his favorite and he will love them. They are so perfect for an Easter brunch too. Oh yeah, Spring here sucks so I’m not as happy and joyous as you are 🙂
Nice way to welcome in spring!! I love lemon and these muffins looks so ready to be eaten and that crumb topping is to die for!! Good idea to make these jumbo, one standard size muffin just won’t do here!! Take care.
Thanks for the first day of spring happy wishes. I love your commentary, “Not your one bowl type of muffin.” I love baking so I guess a few dirty bowls just goes with the territory. Plus, lemon is my go-to citrus so I am set with these jumbo-lemon goodies.
Happy Spring!! These are the prettiest flipping muffins too…that crumble and that glaze! This is great way to kick off spring — I adore lemon and everything about these!
Spring is totallyyyy in the air and these muffins are the PERFECT way to celebrate that!! They are sooo pretty and sooo jumbo and they are making me ridiculously happy on this first day of the season. Here’s to lots of beautiful sunny weather coming up! 🙂 🙂
You had me at “jumbo.” 😉 How can I go on today, not knowing when I’d be able to taste one of these beauties?? They look AMAZING, Chey! Also, Happy first day of Spring!! Woohoo!! Since we said that, does that mean the weather’s gonna get better?? 🙂 I cannot wait for all of long, sunny days to arrive. One lazy Spring day with a few of these, some of your out-of-this-world cocktails and I’m SET. Happy Monday, my dear! P.S. These photos are BEYOND.
Hellooooo spring! These muffins are the absolutely best way to kick off this gorgeous season. That crumbly top, is it even fair?! I want to dive through the screen and eat one. Jumbo is definitely the way to go when they’re this beautiful and mouthwatering!
How gorgeous are these muffins? That crumb. . .I made some blueberry crumb muffins last week and they didn’t last long. I’m thinking I need to make a batch of your beauties to satisfy my crumb-y muffin cravings :). Happy spring, Cheyanne!
YES to a crumble top muffin. I adore lemony desserts, and this one looks FAB.
i’ve been up since 6:30am (aka too early), so channeling a muffin-loving oprah and staring at peppy, zingy lemon muffins feels appropriate (:
So … I can’t concentrate on my work anymore this morning because my eyes are glued to these muffins! Totally going to be an obsession — I just know it! What a great way to welcome spring. Cheers to you, my sweet friend! XO
Happy First Day of Spring Cheyanne 🙂 It’s also my favorite season cause I absolutely love the sunshine and longer days. These muffins are the perfect way to Roll it in. Especially with all the lemony goodness you have going on. Not to mention that crumb topping 🙂
My Mom makes the best lemon cake. She used to get special requests for her lemon cake, so much that I ended up taking this masterpiece for granted. Now that I’m all grown up I miss eating her lemon cake whenever I want it. I actually haven’t had any in years. Now whenever I see any kind of pastry or sweet treat that features lemon my little heart jumps for joy! Today my heart did summersaults because I love love love crumb muffins. Oh and HAPPY FIRST DAY OF SPRING aka Happy gotta take this summer body thing seriously now! lol
Wooowowww! These muffins look incredible Cheyanne! I love love love the crumb topping – it sounds delicious, and looks amazing on top of these delightful cakes! Beautiful recipe!! Pinned <3
Bring on the muffins, lemon and streusel! Oh my! This is a welcoming endeavor if ever there was! I’d love to pop over and share in a muffin or two and a cup of tea with you, my friend! Your pictures are stunning, Chey! They make me forget the snow just outside my window! Happy spring, lady! Cheers! xo
Loving all the Spring-y dishes today and these are so perfect 🙂 For me, it will have to be the “promise” of Spring, as I woke up to fresh snow, but hey … more time for baking jumbo lemon muffins, I say!!
Seriously, these muffins are everything Chey! You know, I’m totally on board with anything lemon flavored to welcome spring. I’ve been counting the days for the arrival of spring because I know not far behind is SUMMER! Yahoo! I’m not rushing it though because I love the beautiful spring weather, flowers and birds chirping away too! But maybe not as much as the mile high streusel on these gorgeous muffins!! Yes! I’m a total streusel/crumb cake girl, so these will be happening shortly in my kitchen!
These muffins are definitely the perfect way to welcome spring! Love the lemony flavor and yes, streusel is everything!! And I love using yogurt in baking too 🙂 Pinning these – perfect for brunch, Easter, Mother’s Day or just an afternoon baking project! Have a wonderful first week of spring my friend! XO
Woo hoo for spring, even though it is snowing here today!! I do really enjoy the season and can’t wait to break out those shoes, so bring it on!! I’ve never tried lemon in my hair, but have been tempted to try coconut oil for moisturizing purposes. Now you have me thinking…..maybe a little weekend project 🙂 What a lovely way to start the season (or Monday for that matter) with big ol’ muffins with that yummy crumble! I use lemon in baking all the time. It’s one of my favourite things to use so I’m going to have to give these a try. Hey, you said I would get a muffin….when should I expect it 😉 ? Happy Monday! XO
Happy spring, Cheyanne! I’m ready for ALL things springy and sunshiny around here. Even though it hasn’t been too bad this winter, I’m definitely ready to move onto the next season. I’m LOVING that you started today off with these muffins! That streusel has me swooning, as does the size of these babies! I’m not the biggest fan of lemon desserts, although I do love lemon muffins and breads, so I’m wishing this was my breakfast right now! Pinned, of course! Hope your week is off to a great start!
Sweet, tangy and that melt in mouth streusel…these muffins are totally irresistible and a perfect treat to welcome SPRING!
Spring is my favorite season too, nothing beats the smell of spring air and the birds and the snow drops all over the place, my favorite flowers. I love your muffins, I like everythind with streusel on top anyway and lemon too. And about measuring the flour correctly, I find cup measuring excruciating… weighing is so much easier, cleaner and reliable.