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lemon muffin recipe

Lemon Muffins

These soft, fluffy lemon muffins are bursting with bright citrus flavor and topped with a buttery streusel. Made with fresh lemon juice and zest, they’re quick, easy, and perfect for breakfast or a sweet afternoon treat!
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Prep Time 10 minutes
Cook Time 22 minutes
5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method

Ingredients
  

  • For the Muffins:
  • 2 lemons zested and juiced
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 tsp lemon extract optional
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • For the Streusel Topping:
  • 1/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp unsalted butter at room temperature

Equipment

  • Mixing bowls
  • whisk
  • Muffin pan
  • Paper liners or nonstick spray
  • Measuring cups and spoons
  • Hand or stand mixer (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
  2. Prepare the streusel topping: In a small bowl, mix 1/4 cup flour, 2 tbsp sugar, and 1 tbsp butter. Rub together with your fingers until crumbly. Set aside.
  3. In a large bowl, whisk together eggs, oil, sugar, and lemon zest until smooth. Stir in lemon extract (if using), buttermilk, and lemon juice.
  4. Sprinkle in baking powder, baking soda, and salt. Gently fold in flour until just combined—do not overmix.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle streusel topping over each muffin.
  6. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Enjoy warm or store in an airtight container for up to 3 days. Muffins can also be frozen for up to 3 months.