Lemon Muffins with Cinnamon Streusel

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We are kicking off the citrus season with these amazing Lemon Muffins with Cinnamon Streusel. Traditionally most lemon muffins are made with poppy seeds, unfortunately for reasons we still do not fully understand, poppy seeds are banned from the region. Instead, we have developed a cinnamon streusel hidden inside. Turns out they are even better! Each fluffy bite bursting with tart lemon flavor, and a hint of sweet cinnamon. Have these for breakfast or brunch, the kids go bonkers for them. Enjoy!

This recipe is adapted from Cooking Classy’s Lemon Poppy Seed Muffins.

Here is what you will need to make our Lemon Muffins with Cinnamon Streusel

lemon muffin ingredients

Things to keep in mind :

  • Infusing lemon flavor into muffins is hard. So make sure you don’t skip any of the lemon additions especially the glaze. Most of the tart lemon flavor comes from the glaze.
  • If you have food-grade lemon essential oil this would be the time to use it. A couple of drops (6-8) would go a long way into getting that extra lemon flavor throughout the muffin.
  • The cinnamon streusel is a great hidden surprise in these muffins. The tart lemon flavor and the sweet cinnamon go so well together. If you don’t have cinnamon feel free to leave it out, these lemon muffins are still great without it.
  • If you don’t have sour cream feel free to substitute full-fat greek yogurt.
  • This lemon batter is thickkkkk. If you feel it’s too thick, feel free to thin out the mixture a bit with 1-2 tbsp of milk. Keep in mind a thicker, stiffer muffin batter makes for a tall, puffy, bakery-style muffin. So don’t worry even though the dough is thick, the muffins will still bake up very light, fluffy, and moist!

How to make Lemon Cinnamon muffins with lemon glaze:

  • Make your batter.
  • Make your cinnamon streusel.
  • Make your lemon glaze.

The Batter

This batter is thick and is made out of three separate components:

  1. Flour mixture: Into a large mixing bowl whisk together flour+baking powder+baking soda+salt for 30 seconds. Set that aside
  2. Egg Sugar mixture: In the bowl of your stand mixer fitted with the paddle attachment start by beating together lemon zest and sugar to really disperse all the lemon zest evenly. Next, add in room temperature butter + 1 tbsp of your vegetable oil. Beat until fluffy, and lighter in color (about 5 min). Scrape down your bowl with a spatula. While the mixer is running pour in the rest of your canola oil and mix until incorporated. Add in each egg one at a time, making sure the egg is well combined before adding the next one. Scrape your bowl. Lastly, add in your egg yolk + vanilla and give it one last mix. Set aside
  3. Milk Mixture: In a bowl with a spout (for easy pouring) add your milk + sour cream + 3tbsp lemon juice. Give it a whisk. Set aside.
lemon muffin batter

Folding in your components:

Add ½ of your egg mixture and ½ of your milk mixture into your flour. Using a spatula start folding it in. Then proceed to add the second ½ of your egg and the second ½ of your milk mixture into your flour. Fold well, the mixture should be thick. If you used a thicker sour cream you might need to thin out the mixture with 1-2 tbsp of milk. Set aside.

Cinnamon Streusel

This cinnamon streusel is such a fun surprise inside our lemon muffins and its super easy to make.

Just mix together flour + brown sugar + cinnamon + pinch of salt. Then add cold pieces of butter. Using your fingers, pinch together the butter with the flour mixture until a crumble is formed. Set aside.

Baking

Grease your muffin tin with some cooking spray or vegetable oil.

Add about 1 tablespoon of your batter to each cavity. Sprinkle in about 1- 1.5 teaspoons of your cinnamon streusel. Then cover with more of your batter making sure to reach the top of the cavity. Use a metal offset spatula to smooth and spread down the tops.

Place in your oven and bake for 15-18 minutes until a toothpick inserted into the center of your muffins comes out clean.

Remove muffin tin from oven and place on a cooling rack. Allow muffins to cool in the tin for 10 min. Then invert and allow to continue to cool on a cooling rack.

The Lemon Glaze

While your muffins are baking make the glaze. Do not skip this part, a big portion of the lemon flavor comes from the glaze.

Add powdered sugar and lemon juice and whisk until fully incorporated.

While muffins are sightly warm drizzle with glaze or dip the muffin top into the glaze. If you want a thicker glaze that holds its shape better add 1-2 tbsp more of powdered sugar.

Store in an airtight container at room temperature for 2-3 days

lemon muffins
lemon muffins
lemon muffins
lemon muffins

 If you make these Lemon Muffins with Cinnamon Streusel let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

If you like muffins give our Moist Blueberry Muffins with Cinnamon Streusel and Lemon Butter a try !

Lemon Muffins with Cinnamon Streusel

Servings 12 large muffins
Prep Time 20 mins
Cook Time 18 mins

Ingredients

  • 420 grams all-purpose flour 3 cups
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 220 grams sugar 1 cup + 2tbsp
  • 85 grams unsalted butter (room temperature) 6 tbsp
  • ¼ cup vegetable oil
  • 3 tbsp lemon zest
  • 2 eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 1 tsp vanilla extract
  • cup milk (room temperature)
  • cup sour cream (room temperature) 15% fat
  • 3 tbsp lemon juice

Cinnamon Streusel

  • 31 grams all-purpose flour ¼ cup
  • 21 grams cold butter cut into pieces 1.5 tbsp
  • pinch salt
  • 28 grams packed brown sugar 2 tbsp
  • 1 tbsp cinnamon

Lemon Glaze

  • 125 grams powdered sugar 1 cup
  • 2 tbsp fresh lemon juice

Instructions

  • Preheat oven to 200°C
  • In a large mixing bowl whisk together flour+baking powder+baking soda+salt for 30 seconds. 
  • In the bowl of your stand mixer fitted with the paddle attachment start by beating together lemon zest and sugar to really disperse all the lemon zest evenly.
  • Next, add in room temperature butter + 1 tbsp of your vegetable oil. Beat until fluffy, and lighter in color (about 5 min). Scrape down your bowl with a spatula.
  • Continue mixing in the rest of your canola oil and mix until incorporated.
  • Add in each egg one at a time, making sure the egg is well combined before adding the next one. Scrape your bowl.
  • Add in your egg yolk + vanilla and give it one last mix. Set aside
  • In a bowl with a spout (for easy pouring) add your milk + sour cream + 3tbsp lemon juice). Give it a whisk. Set aside.
  • Add ½ of your egg mixture and ½ of your milk mixture into your flour. Using a spatula start folding it in. Then proceed to add the second ½ of your egg and the second ½ of your milk mixture into your flour. Fold well. The mixture should be thick. If you used a thicker sour cream you might need to thin out the mixture with 1-2 tbsp of milk. Set aside.

Cinnamon Streusel

  • In a small bowl add flour + brown sugar + pinch of salt + cinnamon mix well.
  • Add in your cold pieces of butter. Using your finger, pinch together the butter with the flour mixture until a crumble is formed. Set aside.

Baking

  • Grease your muffin tin with some cooking spray or vegetable oil.
  • Add about 1 tablespoon of your batter to each cavity. Sprinkle in about 1-1.5 teaspoons of your cinnamon streusel. Then cover with more of your batter making sure to reach the top of the cavity. Use a metal offset spatula to smooth and spread down the tops.
  • Place in your oven and bake for 15-18 minutes until a toothpick inserted into the center of the muffins comes out clean.
  • Remove muffin tin from oven and place on a cooling rack. Allow muffins to cool in the tin for 10 min. Then invert and allow them to continue to cool on a cooling rack.

Lemon Glaze

  • While your muffins are baking make the glaze. Add powdered sugar and lemon juice and whisk until fully incorporated. If you want a thicker glaze that holds its shape better add 1-2 tbsp more of powdered sugar.
  • While muffins are sightly warm drizzle with glaze or dip the muffin top into the glaze.
  • Store in an airtight container at room temperature for 2-3 days.
Course: Breakfast, Dessert, Bake

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