5 from 11 votes
Straight on shot of Glazed Jumbo Lemon Crumb Muffins on a wooden board with spring flowers and lemon halves in the background and the focus of the shot on one individual muffin.
Glazed Lemon Muffins with Yogurt
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

These Glazed Jumbo Lemon Crumb Muffins are perfect for breakfast, brunch or a mid-day 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, these muffins are simply marvelous!

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bakery, bread, crumb, glaze, glazed, Greek yogurt, Healthy, jumbo, lemon, muffins, streusel
Servings: 6
Calories: 755 kcal
Ingredients
MUFFINS
  • 2 Cups All Purpose Flour , spooned and leveled*
  • ½ tsp Baking Soda
  • ½ tsp Kosher Salt
  • 6 TBS Unsalted Butter , softened to room temperature
  • 1 Cup Granulated Sugar
  • 2 large Eggs , at room temperature
  • 1 Cup Strained Greek Yogurt *
  • 1 tsp Vanilla Extract
  • 2 TBS Lemon Juice
  • 1 TBS Lemon Zest (about 1 ½ lemons)
CRUMB TOPPING
  • 1 1/3 Cups All Purpose Flour
  • 1/3 Cup Light Brown Sugar , packed
  • 1/3 Cup Granulated Sugar
  • 1/8 tsp Kosher Salt
  • ½ Cup Unsalted Butter , melted
GLAZE
  • 1 Cup Powdered Sugar
  • 2-3 TBS Lemon Juice
Instructions
  1. Preheat oven to 425 degrees F. Spray a 6-count Jumbo muffin pan or a 12-count muffin pan with nonstick spray. Set aside.
  2. Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars and salt. Slowly add the melted butter and use a fork to blend together until small crumbs form. Set aside
  3. Prepare the Muffins: In a large bowl whisk together the flour, baking soda and salt. Set aside.
  4. 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 the sugar 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 vanilla extract. 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.
  5. Slowly add the dry ingredients into the mixing bowl and beat on low speed until JUST combined. Add in the lemon juice and zest, and continue to beat until combined.
  6. 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.
  7. Bake the muffins for 5 minutes at 425 then, reduce the oven temperature to 350 degrees, leaving the muffins in the oven! Bake for an additional 21-24 minutes*, or until a toothpick inserted into the center comes out clean.
  8. 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.
  9. To serve: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack and drizzle with the glaze. Enjoy!
Recipe Notes

*YIELD: 6 Jumbo Muffins or 12 Regular Muffins
1. 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.

2. Make sure you use strained Greek Yogurt in these muffins. I used low-fat Fage, but you can use non-fat or full fat, and you can use whatever brand of strained yogurt you would like. Or, you can strain Greek 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.

3. 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.

4. You can use this recipe to make regular sized muffins, instead of jumbo muffins, if you would like. To make regular muffins you will need to reduce the additional baking time. So you will bake these for 5 minutes at 425 degrees F, and then 15 minutes at 350 degrees F.

5. 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.

*Baking technique (high and then lower temperature) from Sally’s Baking Addiction.

Nutrition Facts
Glazed Lemon Muffins with Yogurt
Amount Per Serving
Calories 755 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 134mg45%
Sodium 391mg17%
Potassium 160mg5%
Carbohydrates 111g37%
Fiber 1g4%
Sugar 57g63%
Protein 12g24%
Vitamin A 920IU18%
Vitamin C 3.2mg4%
Calcium 75mg8%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.