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lemon muffins from above.

Lemon Muffins with Lemon Glaze

This bakery style muffin is packed with bright lemon flavor. There is lemon in the soft crumb muffin, in the crunchy crumble, and in the glaze. Variations for mix-ins included too.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Cooling + Glazing time (estimated) 30 minutes
Total Time 1 hour 5 minutes
Servings 30
Calories 262kcal
Author Toni Dash


  • Zester
  • Handheld Juicer


Crumb Topping:

  • 1 ¼ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
  • ¾ cup granulated sugar
  • 1/8 teaspoon salt
  • ½ cup unsalted butter melted
  • ½ tablespoon lemon zest


  • 4 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups plain Greek yogurt
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice use freshly squeezed lemon juice
  • 1 teaspoon vanilla extract


  • ¾ cup powdered sugar
  • 5-6 teaspoons lemon juice


  • Preheat oven to 375 degrees. Line a muffin pan (or pans) with baking liners.

Crumble Topping:

  • In a small bowl, combine the flour, sugar, salt, melted butter, and lemon zest; cut together with a fork until crumbly. Set aside.

Muffin Batter:

  • In a large bowl, whisk the flour, baking soda, and salt. Set aside.
  • In another large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, mix the eggs until frothy.
  • Add in the sugar and oil; mix until combined.
  • Add in the Greek yogurt, lemon zest, lemon juice, and vanilla; mix until combined.
  • Pour in the flour mixture and fold together with a spoon or spatula; don’t over mix.
  • Scoop the batter into the prepared muffin pan, filling the cups ¾ of the way full.
    Top each batter filled cup with the crumble topping.
  • Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
    Cool for a few minutes in the pan and then move to a cooling rack until fully cooled.


  • Pour the powdered sugar into a small bowl, add 4 tablespoons of lemon juice and mix until the lumps are dissolved.
    If the mixture is too thick, add another tablespoon of lemon juice until the desired consistency has been reached.
  • Spoon the glaze over the muffins. Allow the the glaze to set before serving or storing.


Sour cream instead of yogurt. 
Lemon extract. These lemon crumb muffins are super lemony BUT if you want even more lemon flavor you can add 1/4 teaspoon to the muffin batter too.
Add blueberries or raspberries. Toss some berries in a little bit of flour (this keeps them from sinking) and add them for a lemon blueberry muffins or lemon raspberry muffins. Add after adding the flour to the batter (last step).
Lemon poppy seed muffins. Stir in some poppy seeds after combining the dry ingredients and wet ingredients for moist lemon poppy seed muffins.
How to Store
Line an airtight container with a paper towel. Store the muffins in a single layer at room temperature for 4 days or in the refrigerator for up to 1 1/2 weeks.


Calories: 262kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 177mg | Potassium: 36mg | Fiber: 1g | Sugar: 19g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg