Bakery Style Triple Lemon Muffins
Ready to meet your favorite new muffin? These triple lemon, bakery style muffins pack a citrusy punch with lemon in every layer—the batter, a zesty streusel topping, and a glossy lemon glaze. Thanks to creamy yogurt, they stay super moist even on day two (if they last that long!). With their towering domed tops and crunchy streusel, these muffins look like they came straight from a bakery, but they’re so simple to make, you’ll wonder why you ever bought muffins in the first place!
Ingredients
Streusel
- 1/2 cup all purpose flour, 60g
- 1/4 cup brown sugar, 48g
- 2 tbsp sugar
- ½ tsp lemon zest, You need 3-4 lemons for the whole recipe
- 1/8 tsp kosher salt
- 1/4 cup butter, unsalted, cold, diced small
Muffins:
- 3 cups all purpose flour, 360g
- 1 cup white sugar, 200g
- 2 tbsp lemon zest
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter, melted
- 1/2 cup vegetable oil, or other neutral oil
- 1/2 cup whole milk, or other milk
- 1/2 cup greek yogurt, or sour cream
- 3 eggs, large
- 1/2 tsp lemon extract
1 batch lemon glaze
Instructions
Make the streusel:
- In a small bowl combine the 1/2 cup flour, 1/4 brown sugar, 2 tbsp granulated sugar, ½ tsp lemon zest, 1/8 tsp salt, and ¼ cup cold diced butter.
- Using your fingers, pinch the butter into the mixture gently until small clumps form and are about the size of a pea. Place in the fridge while you make the muffin batter.
Make the muffins:
- Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
- Take out 2 medium sized bowls. In one bowl, add the 3 cups flour, 1 cup sugar, 2 tbsp lemon zest, 3 tsp baking powder, 1 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk.
- In the second bowl, add the 4 tbsp butter and microwave for 30 seconds at a time until fully melted. Then add in the 1/2 cup vegetable oil, 1/2 cup milk, 1/2 cup greek yogurt, 3 eggs, and 1/2 tsp lemon extract. Mix well with the whisk.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
- Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
- Sprinkle the streusel on top of the muffins. Be generous! It’s ok if there’s a lot on the muffin tin.
- Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13-15 minutes.
- Take the muffins out and let them cool for 5-10 minutes in the tin, then remove and cool completely on a wire rack.
- Make the lemon glaze.
- Line a sheet tray or cookie sheet with parchment paper and set the wire rack of muffins on top. Drizzle the glaze over the cooled muffins.
Notes
Make sure not to over mix the batter, you want it to be lumpy. Giving it time to rest 10-15 minutes will also really help!
Serving: 1muffin, Calories: 398kcal, Carbohydrates: 52g, Protein: 6g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 374mg, Potassium: 92mg, Fiber: 1g, Sugar: 24g, Vitamin A: 312IU, Vitamin C: 1mg, Calcium: 100mg, Iron: 2mg
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