Lemon Cream Cheese Crumb Muffins
In these ultra-soft and tender lemon cream cheese crumb muffins, cream cheese is mixed right into the batter making the tastiest lemon muffin ever. And that crumb topping? Divine!
It might surprise you to know I was not planning on sharing lemon cream cheese crumb muffins with you today.
No, no. I had another post entirely planned.
And if you didn’t know, planning is kind of my middle name.
I plan. I plan all the time. I plan my life. And I’ll even plan your life if you want me to (nothing better than telling someone else how to map out their life!).
I love it. Planning and scheduling.
It calms me and makes me happy, even if most my time is spent planning, instead of, you know, actually doing.
My sister makes fun of me every time she can, because I still use an old school paper planner to chart out our family’s schedule and my never-ending to-do lists.
Don’t mock it, man.
Every time a phone dies a sad, sad death and loses a lifetime of calendaring to the black abyss of virtual and electronic nothingness, I sit over here clutching my spiral bound paper planner, peacefully gloating (er, I mean knowing) that I still know who I am, where I need to be, and what I need to do.
Don’t get me wrong.
I do a lot of electronic list-making and calendaring, especially for my blog, but it’s always handwritten as a 2nd backup in my trusty planner.
My point with all this (I promise, I’m getting there) is that in tiny little scribbles in my planner and in Corbel font on my electronic calendar, I was fully intending on telling you all about fruit pizza today.
I promise I’ll get to that some other day.
But after I made these lemon cream cheese crumb muffins on a whim Friday afternoon, I knew fruit pizza was getting replaced (sorry, FP).
You may have seen my Instagram stories about these muffins, but if not, it basically consisted of this:
And then approximately 22 (baking + glazing) minutes later, it was this (just ignore that misshapen muffin up there; it was gobbled up for research purposes):
Seriously, these lemon cream cheese crumb muffins are some of the most delightful, most delicious muffins EVER.
Hence the reason I threw my planner to the wind (not literally, I would die if I did that), and decided to post the recipe for these muffins today instead of my longterm fruit pizza plan.
I hesitated to even put “cream cheese” up there in the title, because I think some people may misinterpret that and think they are going to get a dollop of sweetened cream cheese in the center of the muffin.
Not so, not so.
If you’ve made these divine blueberry cream cheese muffins, you’ll know where I’m going with this.
Cream cheese is actually mixed into the batter with the butter and sugar. And it is amazing.
It’s what makes the crumb of the muffins sturdy but still so creamy and ethereally soft.
If you want a testimonial of the glorious and miraculous things cream cheese does when it forms the basic foundational elements of muffin batter, just read the comments on the blueberry cream cheese muffins.
There are a lot of believers out there, not just me.
Cream Cheese Muffin Batter Believers Unite.
On Friday, when I found myself with an unexpected pocket of time and a bag of lemons staring me in the face, I decided instead of, you know, mopping my floors, it might be a good idea to take that fabulous blueberry cream cheese muffin recipe and turn it into a lemon cream cheese muffin.
And then add a buttery, sweet crumb topping.
And then, of course, a delightfully tart glaze.
I couldn’t believe how perfectly these lemon cream cheese crumb muffins turned out.
Enough fresh lemon flavor in the crumb to be be decidedly lemon (no vanilla muffins here posing as lemon muffins), the crumb topping and creamy glaze are like the icing on the cake.
In fact, the base of the lemon cream cheese muffin is so ridiculously yummy, I can see it standing very well on its own without the topping or glaze.
Or, maybe tossing in some poppy seeds and going straight for a lemon poppy seed muffin.
These crumb-topped lemon cream cheese muffins clearly fall on the “treatsy” (totally a word) side of muffin making.
While the actual muffin isn’t overly sweet, the crumb topping and sugary glaze basically strip out any “healthy and wholesome” muffin points.
I have no beef with this, personally, but it’s a valid disclaimer for those that think muffins should only consist of spinach and chia seeds.
Instead of a breakfast muffin, these might be more suited to bridal/baby showers. Parties. Luncheons.
Or you know, after school snacks or late night lemon binging. Let us all be the masters of our own muffin making and consumption; no judging here.
After the success of the blueberry version and now this lemon number, you don’t even want to know how long I’ve spent contemplating all the ways I can incorporate other variations of cream cheese muffin batter into my future.
I really need to get a life.
While I plan out a more exciting life in the handwritten notes section of my planner, you go make these muffins, ok?
Lemon Cream Cheese Crumb Muffins
- 1 cup (142 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces (113 g) cream cheese, light or regular, softened to room temperature
- 2 tablespoons salted butter, softened to room temperature
- ¾ cup (159 g) granulated sugar
- Zest of 2 large lemons, about 2 tablespoons
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup buttermilk (see note)
- ¼ cup fresh lemon juice, from 1-2 large lemons
- ¾ cup (107 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons (57 g) salted butter, melted
- 3 tablespoons fresh lemon juice
- ½ cup (57 g) powdered sugar, more or less
- Preheat the oven to 350 degrees F (or 325 degrees F for convection bake). Line a 12-cup standard muffin tin with paper liners (see note above about making smaller muffins).
- For the muffin batter, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another bowl with an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, granulated sugar, and lemon zest together until light and fluffy, 1-2 minutes.
- Add the egg, vanilla, buttermilk and lemon juice. Mix until well-combined, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the muffin batter and mix by hand with a wooden spoon or spatula until just combined. Don’t overmix. It’s ok if the batter is slightly lumpy.
- Divide the batter evenly among the muffin cups, filling about 2/3 full (see note above).
- For the crumb topping, in the same bowl that held the dry ingredients for the muffin batter (no need to wash), whisk together the flour, granulated sugar, and brown sugar. Add the melted butter and stir/mash with a fork until the mixture looks evenly moistened and forms tiny clumps.
- Top each muffin evenly with the crumb topping (use it all up!).
- Bake the muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 2-3 minutes then gently move to a cooling rack to cool completely.
- For the glaze, add the lemon juice to a small bowl or liquid measuring cup and gradually add powdered sugar, whisking constantly, until the desired consistency is reached (I like it thick but pourable). Drizzle glaze over the top of each cooled muffin.
Recipe Source: from Mel’s Kitchen Cafe (adapted from these favorite blueberry cream cheese muffins)
133 Comments on “Lemon Cream Cheese Crumb Muffins”
Wonderful recipe. We left off the glaze as the muffins were sweet enough. I would definitely adjust oven temp to your altitude. I’m at 4500 feet, so next time I’ll up the oven temp to 375 or 400 degrees as I didn’t get a dome at all at 350. I used Meyer lemon juice I had in the freezer, and I added a couple of three drops of food grade lemon essential oil in place of the lemon zest as I didn’t have any. Lovely flavor, and we loved the crumb topping!
THESE ARE INSANELY GOOD.
I added the poppy seeds.
And on the glaze I scaled it back on the lemon juice and the sugar.
It only made 9 muffins I like my muffins “normal size” I guess! :0)
ITS A KEEPER!
These are so yummy! We added blueberries, and did not do the crumb topping! The lemon glaze is perfect! So refreshing!
This is the first recipe my mom let me cook on my own. The batter tastes so yummy.
-Jovie age 10
Way to go, Jovie!
For some reason I needed something lemon today – guess I’m not digging all the fall and pumpkin stuff just yet – found this on your site and man oh man – delicious! Oh, and I had no lemon zest and no buttermilk – (followed your suggestion to use sour cream and milk) and just left out the zest, and even then, STILL AMAZING!!!! Thank you Mel!!!!
These muffins are so very yummy! Mine,however, didn’t look as nice as yours-the centers fell.
Thanks for all your great recipes!
Hi Amy – do you happen to live at high elevation? What coating does your pan have? Light color or dark/nonstick? If you are using a dark-coated pan, try reducing the oven temp by 25 degrees.
I tried this recipe and it was amazing. So good, that it inspired me to convert this recipe into an orange cranberry muffin. Seriously the best! I have been hunting for the perfect orange cranberry muffin for years. I made the recipe exactly the same except I used oranges instead of lemons and added the cranberries. I also added a little orange zest into the glaze. Thank you so much for yet another great recipe.
What a fantastic sounding variation, Karen! Thanks for sharing!
Will this recipe work for 6 jumbo muffins instead?
I haven’t tried that, but it’s worth a try!
I was never a lemon person, Mel, that is until I tried some of your recipes.
Your lemon swig sugar cookie is my favorite.
I just tried these muffins and they are delicious. Thank you for sharing all of your awesome recipes.
Thank you so much, Maria!
Off to try the blueberry cream cheese.
Got some blueberries on sale today.
I’m going to add the crumb topping since I like it in the lemon muffins
I just made these today and I absolutely LOVE them! I popped some blueberries in half of them and they were fantastic. Next time I make these(and there will be a next time!)I want to add other fruits as well. I will not have a problem eating all these muffins by myself.
I just made these amazing muffins. Very simple to make and worth every minute! Thank you also for the buttermilk substitution tip.
Oh my. SO DELICIOUS. I could eat these every single day of my life. I did add two teaspoons of poppy seeds to the batter after I had mixed the wet and dry ingredients together, and it worked great! So good.
I have never commented on a recipe ever! I cook and bake constantly and absolutely love food meaning I’m always finding and trying new recipes and making my own. That being said, these are seriously the best muffins I’ve ever made and I will never stop telling people to make them! They blur the line between muffin and cupcake and that’s my favourite place to be!! 🙂
It’s so funny that we made these the same day!
Thanks so much, Phoebe!
OMG this muffin is the bomb! Thank you so much for the recipe! The one thing I had to sub was the lemon zest, subbed it with orange zest after accidentally throwing away the lemon peel after squeezing the juice out. I should have doubles the recipe because I’m already on my 2nd muffin tonight and my plan was to have enough for the week’s breakfast.. looks like that ain’t happening
Have you tried Greek yogurt instead of the buttermilk? I have some I need to use up.
I haven’t but it usually works pretty good as a sub
Hi Mel, I know you recommend trying poppy seeds in your post – how much would be appropriate? If anyone else has tried adding them, I’d love to hear what they thought.
I’d suggest about a teaspoon or so.
Made a batch of this and the muffins tasted very good. I reduced the sugar for the batter to just 1/2 cup. I made 5 jumbo size muffis in silicone liners, filled the top with all the crumb topping. Because the muffins took longer to bake, the topping came out golden brown and crunchy, which I liked.
Because the muffins were top heavy, I was worried that the muffins would collapse from the weight of the topping once I took them out of the liner. One fell apart not because of the topping but attributed to the silicon liner. I will try using oat flour next time.
Lesson learned: silicon liners are more suited for denser batter such as pumpkin or gingerbread.
These muffins are so delicious! I’ve received many compliments when I’ve made them & have had requests for them! Thank you!
Made these, texture and taste were great. But they don’t puff up and the top was flat, more like a cupcake. Is it suppose to be this way?
Hi Kim, you can try increasing the temperature by 25 degrees to get more of a puff.
These muffins are amazing. I’m writing this review while waiting for them to cool completely, but I’ve already tried one. They are so delicate and full of great lemon flavor. The crumb topping is a wonderful addition to the soft muffins. I followed the recipe exactly, and can’t find a single thing I’d want any different. They are perfect!!
These muffins are devine! The first time I made them was in a middle of a snow storm. They were a huge hit and reminded me summer was just around the corner. Now I’m pregnant with baby #2 with a dislike of sweets but LOVE lemon and this is my go to lemon muffin recipe and baby #2 agrees! Enjoying these bad boys on the deck today!
They smell wonderful while cooking. I did have a question about the crumbled topping. I can never get it right these days. It turned into a dough, not a crumble. I did add more sugar to get it to crumble, but wanted your thoughts.
Hi Tanya – if the crumble topping is more like a dough than a crumble, try adding a few tablespoons more flour (and make sure the butter isn’t too hot when melted).
Can these be made into jumbo muffins?
I haven’t tried that but I’m sure they could!
Does this recipe work at high altitude 6800 feet or should I adjust it?
I’m not sure, I don’t live at that high elevation and haven’t tested it at high elevation. You could try googling high altitude baking recommendations!
Hey! I live at around 6000 feet and did not adjust the recipe. It worked great!
I just made these with oranges instead of lemons, swapping the vanilla for almond extract. They turned out perfectly! If you are low on ingredients or time I think these muffins would still taste great without the crumble and just a bit of glaze.
I was distracted and didn’t exactly follow the directions, but they still came out well, and were delicious! I’m going to make them again tonight.
Just one thing – did you mean 3 Tablespoons of lemon juice for the glaze? I never did get
it to firm up (at all) I’m going to start with 3 teaspoons of juice, and see how it goes. …
Either way, I’m sure I’ll keep making these muffins! You’re right – the muffin itself would stand very well on its own.
I agree. Three tablespoons of lemon juice is way too much for 1/2 c. powdered sugar. I started out with just 2 Tablespoons of lemon juice, and even that was way too much. I ended up having to add so much powdered sugar to make it even remotely like a glaze, which meant That by the end I had way more glaze than needed. Live and learn. I’m definitely making these again, but I’ll probably start with 2 teaspoons of lemon juice and just go from there just to be safe. These muffins were awesome!
I’m not a muffin person, so giving this recipe five stars was something I thought no muffin would ever achieve. I give it five stars because it has both excellent flavor nd texture. (I did leave off the glaze. No one missed it.) I made a double batch the first time, thinking I would freeze them, but the kids ate them all up. The next time I made a double batch, I froze a dozen while they were at school. The thawed ones were just as good. Great recipe!
Thanks, Rebecca! Happy these were a hit with your family!
I very rarely take the time to return to a recipe that I have tried in order to leave a review. But I just had to for these beauties. One of the very best muffins I have ever eaten. And I have made A LOT of muffins! These were divine as written, but would also be amazing without the crumb topping and glaze, if you’re feeling a little less indulgent. Imagine them warm, slathered with raspberry jam! Drool!! Thanks for the lovely recipe, Mel!
Thanks so much, Heather!
I have no idea why, but I only ended up with eight muffins!! ?? I used a standard muffin tin. They were delicious though! Mine took much longer to cook all the way through… about 27 minutes total.
Do you have any advice to turn these into mini muffins?
I made the lemon muffins and also can say they are very good, but I too had flat muffins. I followed the recipe as it was written. The topping seemed a bit heavy. Could it be the brown sugar in the topping that is making the muffins go flat?
I don’t think so – it seems to me it might be a leavening issue. You can also try baking them 25 degrees higher (oven temp) to see if that will help.
These were so freaking good! I was craving lemon muffins this week, and the first recipe I tried was decent, but I’m so glad I found and tried yours!! Thank you, thank you!
Thanks so much, Julie!
These are amazing!! Do you have any recommendations for adding fruit? How much and would it change the baking time? Thinking blueberries or raspberries would be delicious in these.
I think that would be delicious, Mattie! I’d definitely recommend fresh over frozen fruit (for texture and also a quicker baking time). I would toss either raspberries or blueberries with a tablespoon or so of flour and mix them gently into the batter at the end.
Is it really 3 tablespoons of lemon juice or 3 tsp? My frosting was really runny!
Yes, it is 3 tablespoons – it should be more of a thick glaze instead of a frosting.
These are scrumptious! A “must make” for every special breakfast or any other time you want to eat something WONDERFUL!
Here’s a little tip for all you lemon-lovers on how not to lose your precious lemon supply in between buying and using your lemons: Buy yourself a cheap, glass jug/jar with a tight lid (mine has an attached, snap ring lid) large enough to hold however many lemons you care to have on hand. Place the lemons in jar, fill with cold water and refrigerate. Done! The lemons will keep for a long time as the cold water prohibits the deterioration of the lemons. All I do inbetween is periodically changing the water. The lemons soften up a little after a while but are totally usable. I haven’t thrown out a lemon in forever!
I’ve made these little gems and they were perfect…One fun little decorating tip…I purchased some sweetened, dried lemon rounds from Trader Joe’s and cut them in half…they looked WONDERFUL on top and tasted great, too.
Has anyone tried turning this recipe into a coffee cake? I’m thinking it would be truly grand but I’m not sure how to adjust the cook times, etc…
Thank you to anyone with a suggestion.
I am planning a breakfast graduation party for 75 guests . I was wondering if the muffins could be frozen? I too, am a from scratch kind of girl 🙂
Yes, I think they could be frozen – I haven’t tried it, but it should work ok – just make sure they are stored in a way that the crumb topping doesn’t fall off.
I have had this recipe printed and ready to go for a few months now. I finally got around to buying some lemons, and I am so glad I did! These are amazing! The texture is so light and perfect. I have young kids, so I might do less crumble or leave it all off next time.
This is heavenly good! I skipped the icing, the muffin is so light and well balanced, not sweet and the crumble is sooo good! Thank you for sharing this recipe!
These muffins were perfect. I also forgot the egg… pregnancy brain at it’s finest… and they still were soft and delicious! Thank you for such a great recipe!
I need help:) First off, these tasted DELICIOUS!…exactly what I want a lemon muffin to taste like. But, they sank big time in the middle. I do not live at a high altitude (Oklahoma). I looked at them about half way through baking (not opening the oven, but using the oven light). They looked puffy and beautiful. Then, a few minutes later, they had sunk big time (so, it was during baking time; not after coming out of the oven). I had this same issue with your chocolate cake recipe. So, I did a lot of research on it and cannot seem to figure what I’m doing wrong. I’ve made MANY of your other muffin recipes with no issue. Have any ideas???
Hi Jamie – it might be related to the leavening – usually it’s recommended that there is 1 teaspoon baking powder and 1/4 teaspoon soda for each cup of flour, but you could try decreasing or increasing. It’s hard to know which to recommend. My gut feeling is to say decrease the baking powder just slightly. Also, oven temperature can make a difference (and all ovens can vary a little) – you can try preheating the oven 50 degrees higher and then right after popping them in the muffin, decrease the temperature down to what the recipe states.
Were the muffins undercooked? Whenever I accidentally undercook muffins, they come out of the oven looking great but soon sink as they cool.
Delicious! I love the strong lemon taste of the muffins. Although I’ve failed in the making of lemon glaze (turn to lemon syrup instead), I would still like to give a thumbs up to this recipe.
Absolutely delicious! Used Greek yogurt and milk for the buttermilk since I didn’t have sour cream on hand.
Wow! Just, wow!
Oh. My. Deliciousness.
These are now my favorite of Mel’s muffin recipes, and that is saying something. Plus they worked really well with part whole wheat flour & flax meal and a handful of walnuts! (I did have to use about double the powdered sugar for the glaze to be as thick as the picture)
Every little crumb was promptly devoured and compliments reigned supreme 🙂
Made these again and instead of the glaze, tried Mel’s cream cheese frosting recipe (halved, so 4 oz cream cheese, 2.5 TB butter, 1 cup pow’d sugar + touch of vanilla) and thinned it out with a bit of milk and lemon juice. Result: even more amazing muffins!
Plus you can put the other 4 oz of cream cheese to good use instead of making it sit all alone in the fridge, wrapped up and hoping not to be forgotten. 😉
Made these this morning – oh my stars! They are delicious! We didn’t add the sugar drizzle, and don’t think it was needed but I am sure it would be great on there, too! So tender & lemony…mmnnn.
These are VERY good, light and moist with wonderful lemon taste. I made 24 mini muffins plus 2 regular, baked minis for 10-11 min. Half made with crumble on top and half with turbinado sugar. Both are very good. Thank you for the recipe!
Mel, these are my favourite muffins so far! Cream cheese really makes the difference. I even translated the recipe to Spanish (adapting the units of measurement) so that I can pass it on to my friends in Argentina, where I’m from 🙂
Has anyone tried to freeze these? Do they survive?
Hi Mel, if we don’t finish then in one go, do we have to refrigerate them seeing as there is cream Cheese in it. Also, We won’t be able to reheat it after due to the glaze yes?
I still reheat (for just 10-15 seconds in the microwave) with the glaze…as long as they are at cool room temp, I don’t think they need to be refrigerated.
I live in a hot climate where the normal room temperature is about 80 Fahrenheit on a cooler day. So I worry about spoilage. How long can these keep in the fridge for?
I think they would be ok in the fridge for 4-5 days.
Do you refrigerate these?
I did not, but I only had leftovers for about 24 hours.
I’m a planner too! Top to bottom. And these cupcakes look divine – I mean, like actual little pieces of heaven. Thanks for the recipe!
Just in case you pop the muffins in the oven, set the timer, and then notice the egg on the counter that you forgot to put in — Do. Not. Despair. Carry on with the baking, topping and drizzle and they will be quite yummy. Made a second batch with the egg, and we actually like the more-muffiny texture of the egg-less ones!
Serious? That’s awesome!
How do I make them so they don’t sink in the middle?
Do you live at a high altitude, Heather?
I would be curious about high altitude. I made these and they too sunk in the middle. They still tasted amazing, but because I can be a little bit on the perfection side of my backing I would like to know how to change the recipe to adjust for the high altitude.
Made these today and they’re really great I’m just curious what the consistency is supposed to be like? Mine are pretty heavy and if I didn’t know they had cream cheese in them I might think they were undercooked.
The crumb is a little sturdier than a light and fluffy muffin but they shouldn’t necessarily be overly dense (that can happen if they are over mixed or over floured).
How would you suggest modifying this to making a loaf?
I’m not really sure, Patti – I haven’t tried it. Maybe split the batter between two loaf pans and bake for 45 minutes or so?
I was going to take these on a plane and didn’t think the crumb topping would survive the trip. So I left the topping off and put white chocolate chips in half the muffins and poppy seeds in the other half. Yum!
That sounds delicious!
Made these and they were delicious!! Gonna make these again and again. I’ll have to go back and make the blueberry ones!
Oh and I didn’t have sour cream for the buttermilk so I used plain Greek yogurt. Worked great.
Glad you loved the lemon muffins, Christina – I bet you’ll enjoy the blueberry ones, too (at least I hope so!).
I made these exactly as the recipe was written and they were wonderful. I ate way too many of them and will keep this recipe. Thank you.
Glad you liked the muffins, Nancy! Thanks for letting me know.
Just made these with Cup4Cup gluten free flour. They are VERY good with absolutely no grit at all! This recipe is a keeper for my gluten free family. Thank you so much!
That’s awesome, thanks for the report back!
Yummmmmm! Made these this afternoon for breakfast tomorrow. Thanks for yet another keeper, Mel!!
Glad they were a hit, Jaci!
I am thinking about making these for a potluck brunch at church, If I were to make them in mini-muffin size, do you have a suggestion on time for baking? Same temp?
I’d probably use the same temp, but check them after about 7 minutes.
Love your website and recipes. They’re fun and delicious. Since lemon is my husband’s favorite, these muffins are a must try! But I just had to comment on your love of your paper planner. I love using one, too–so much that I’ve customized my own planner to fit my needs. Talk about OCD! I made a weekly planner template on my computer to fit on an 8 1/2″ x 11″ sheet of paper. Using the landscape feature, the left side has dates for appointments and a calling checklist. The right side of the template has my priorities/to do checklist plus lines for notes. Before printing I fill in dates, holidays, birthdays, anniversaries, etc. At the end of the planner are my lists– things I want to remember or need to know like telephone & addresses, ward lists, gift ideas, vehicle and household information, notes, individual medical information sheets; (can’t begin to tell you how handy this is when we spend a good portion of our time in doctor offices!), individual information sheets for each member of the family with sizes, likes, dislikes,, etc., etc. All at my fingertips! Can you imagine the possibilities!!! Oh, how I love my planner! Plus it’s easy to update info for the next year! After I print all this information (I print on both sides of the paper), I cut the paper in half and assemble the planner. For the outside cover, I cut an inexpensive plastic report cover with pockets to fit the front and back of the notebook, Then I take it to Office Depot to be spiral bound. Voila! Personalized Planner! Life’s good! Thanks for letting me share my love of my planner with you. It’s so nice to be able to share with someone who understands! My husband just shakes his head and thinks I’m nuts – but he loves me anyway! Time to buy some lemons. I’ll put them on my list!
We are definitely soulmates! I make my own planner, too (on InDesign) and have all of that same information in there. It’s lifesaving! (and yes, slightly OCD, but I’m ok with that)
I had to make these right when I saw the post. They are amazingly perfect!
I love you, Camille! Thanks for making them so fast and reporting back. Seeing your comment makes me miss you!
Do it matter which type of butter you use? Salted or unsalted??
I always use salted.
A quick question: what kind of cupcake liners do you use? Yours look so white and sharp! Mine always end up looking greasy and not-white. (Not that it’s stopped me from baking, but still…)
Hey Ellen – I am pretty sure I got these at Orson Gygi – they are greaseproof liners and are super sturdy (not flimsy at all). There’s a shiny layer inside the muffin cup. It’s great – nothing sticks, but I don’t know that I’d seek them out over and over because I think they were kind of pricey for something that’s just going to be discarded immediately, you know?
These just went on the “must make” list! My son particularly loves lemon everything, so these will make him so happy! And I am totally with you on the paper planner. I have a big wall calendar to keep us all on track, plus a planner that comes to work with me ☺️
I got this recipe in my inbox this morning and went right to my kitchen and made them. I love that you gave the sour cream tip because I didn’t have buttermilk. I love the texture and the crumb topping is so good! My mom came over and said, “Oh, are those from Mel?” She doesn’t even have a computer but she’s heard of you quite frequently from me because every new recipe I try is from your blog lol. She looked over my shoulder at the recipe and saw your picture on the sidebar and she said, “Oh, that’s what she looks like! She’s so cute!” 🙂 I loved your Facebook live! I hope you start doing them regularly, so fun!
Oh, what a fun comment! Thanks, Brittany (and your cute mom) for making my day!
Can these be made the day before or are they best the day of? I just wonder if the crumb toppongoing gets soggy. I was debating about making the lemon blueberry cake or the carrot cake for Easter but these look delicious and give me an excuse to still make the carrot cake.
I had one of these the day after and they were just as delicious, but I’d probably wait to glaze them until serving (the parts of the crumb topping that had the glaze were much softer).
This looks sooo good – but do you think I could make it as a coffee cake instead?
Sounds like a great idea! I haven’t tried it, but you could probably do that…I’m not sure what size pan to suggest. Probably 8X8?
Mel, we doubled this recipe and made in a 9×13 for Easter and it was fantastic!
That’s awesome! I’ll definitely be trying that, so thanks for checking in to let all of us know!
These look amazing! I love lemon anything (just made some lemon coconut white chocolate cookies that were to.die.for!) and will definitely be making these this week!
Also, I love your blog and have been a long time follower on Feedly, but the last few days your pictures are not coming up… The text is still there, but the pictures are broken. Not sure if I am the only one having this problem (maybe I just haven’t restarted in a while??), but thought I would let you know because I don’t have that problem on any of the other blogs I follow there. Thanks!!
Hey Debbie – those cookies sound divine! Someone else mentioned that about Feedly; sorry for the issues! I’ll do some more digging and see what I can find out.
I can taste these muffins by just reading the recipe! I’m going to surprise my husband with these, we love lemons. I love all your recipes! I try to find a recipe for something first on your site bc I know the chances of it turning out great are super high. Can’t wait to see you on Facebook live soon!
Oh Mel, you totally make my day so often! So glad I can have you for an online friend, especially since I dont usually have any one to talk to in real life! Well any adults that is, the conversations with the 5 year old are entertaining, but… you know.
I totally still use a paper planner!! I definitely like to hand write my stuff down and I like to be able to look at the whole month at a glance and see what I have going each day.
Even though I don’t really have a life, all the driving kids around needs to be planned!
These muffins look amazing, excited to try them!
I made your German pancakes for dinner last night, they have become my fast Sunday dinner go to, my kids devour them!
Haha, I don’t have a life either! But soccer practices have to get scheduled. 🙂
Thanks Mel. As usual these sound delicious and I can’t wait to make them tonight after work! Now I’m waiting for a strawberry and raspberry verison. Hint, hint. 🙂
I love a paper planner. It’s all I use. I love writing out my lists and making menus, even if I don’t follow them when the time comes. And these lemon muffins, the recipe has been printed and I am planning on penciling them in somewhere on this week’s to do list.
This made me laugh out loud. 🙂
Hey Mel! I don’t comment much but I love all your recipes and have been following you for about 6 years. My oldest child even knows you because when we made the chocolate chip treasure cookies the other day she said, “oh these are Mel’s cookies” when she saw the recipe on the counter. Anyways the other day I was low on groceries. So low I didn’t even have any eggs. Five kids ages 3months, 2,4,5 and 7 years old and a husband that is not home much makes grocery shopping kind of difficult these days. Supper was kind of a hodge podge that night and I was going to make corn muffins. But no eggs. I did have cream cheese so I put some in for the egg and they were fabulous. I liked them better than the ones with the egg. I loved the texture! Might be my new way to make corn muffins.
That’s amazing about the cream cheese in the corn muffins (way to be ingenious!) – I’ll have to try it! Thanks for sharing. 🙂
I’m commenting to be the first, ha! Seriously I love lemon and these look amazing! Good thing I just finished whole30!!;) Thanks for all you do! I know what you mean with wanting a pencil and paper planner vs computer. It took a long time for my husband to get me to trust the digital world!