Packed with a lemony punch, these Eggless Lemon Streusel Muffins are oh so moist, light, tender and fluffy with a sweet and crunchy topping making it the perfect side to your everyday breakfast or back to school snack and gets done in ONE BOWL!!.
What is a Lemon Streusel Muffin?
Basically it is an Eggless Lemon Muffin recipe that is so soft and moist owing to the yogurt and has a citrusy punch due to fresh lemon juice added. The addition of 5 mins streusel topping gives this citrus muffins a characteristic look and added sweet and crunchy texture.
Why should you try this recipe?
It is all about Flavour bakers!! I guess all home-baker would agree to this.. The fresh lemon juice brings magic in this recipe and that is exactly why you must try it.
- The citrusy punch is inevitable.. not overpowering but just right enough to tingle your tongue.
- A very simple dump and go recipe that gets done in one bowl given that you have the streusel topping ready.
- Muffins are always a easy grab and go snack making it perfect for rushed mornings or kids back to school snack.
- The soft, light and fluffy texture of the moist lemon muffins is complimented by the crunchy sweet crumb topping. A match made in heaven.
Ingredients
- Baking powder: The amount of baking powder might seem too much to some of you. But since we are not using baking soda in the recipe you would need at least 5 gms of baking powder per 1 cup flour. So trust the process and recipe and you will have a great muffin recipe.
- Caster Sugar: When it comes to baking I always recommend using caster sugar and not granulated sugar as the former dissolves faster when combined with other liquid ingredients.
- Lemon Juice: Please use only freshly squeezed lemon juice for this recipe.
- All other ingredients are pretty standard here in this lemon crumb muffins.
Step by Step Instructions:
Step 1: Prepare the Streusel topping
I have a detailed post on how to prepare 5 mins versatile streusel topping. So you can make it ahead of time and keep ready.
Or else in a mixing bowl, just combine flour, almond flour, brown sugar, lemon zest and cold butter to form a sand like texture. Keep aside (images 1-4).
Step 2: Muffin Batter
In a mixing bowl, just add all the wet ingredients one after the other starting with yogurt, milk, melted butter, lemon juice and sugar (image 5).
Using a whisk just combine until everything is homogenous.
Place a sifter on top and add the dry ingredients - flour, baking powder. Sieve them together (image 6).
Finally add the lemon zest and combine to a batter like consistency using cut and fold method (image 7).
Divide it evenly between 5 muffin tins. Remember to grease the muffin pan prior hand (image 8).
Top it with the prepared streusel topping (image 9).
Bake in a preheated oven of 180°C for 15-25 mins or until a toothpick inserted in the centre comes out clean (image 10).
After 5 minutes, demold the muffins and let them cool on a wire rack till it gets room temperature.
Step 3: Lemon Glaze
In a cup, mix together icing sugar and lemon juice until pouring consistency. Pour on top of the cooled muffins.
This Lemon Streusel Muffins tastes best when served fresh.
Storage Instructions (Shelf - Life)
The Lemon Crumb Muffins with Lemon Glaze tastes best when served fresh that is on the same day.
You can store it at room temperature for 2 days. The crunchy topping does lose the crunchiness over a period of time.
Storing in an air tight container can make them go soggy. Leaving uncovered is not hygienic and can also cause the muffins to go dry. So store in a loosely covered container.
Or you can consider freezing them in zip lock bag for a month. When needed take out a muffin and warm in the microwave for few seconds.
Baker's Tips:
- Do not use the store bought lemon juice for the recipe. Please use only freshly squeezed lemon juice.
- Since it is a dump and go one bowl recipe, it is important to not to over-mix the batter. Mix until you do not see any bits of dry flour and stop mixing at that stage.
- If you find that the lemon glaze is thick and cannot be poured then make it thin by adding few drops of lemon juice. And if you feel it is too thin and is running out add little icing sugar to it to thicken.
- Ensure that you are always sifting the icing sugar before making the lemon glaze.
- Remember to grease the muffin pan beforehand. And also remember to pre-heat the oven.
- For a professional look on your muffins you can consider making homemade bakery style muffin liners like we did with our 3 ingredient Muffin recipe.
Recipe FAQ's
You can definitely substitute with whole wheat flour, you might need to add few tbsp of milk to adjust the consistency of the batter but it won't be as light as the ones made with plain flour. I do not have much experience with gluten free flour so won't be able to recommend that. Sorry.
Yes absolutely. The muffins in itself is so flavour packed that you can absolutely skip the topping to make plain eggless lemon muffins. But I would recommend you to add the lemon glaze though as it really adds an interesting touch to the muffins. If you skip the topping the only thing is you won't be calling a lemon streusel muffins recipe anymore 😉
Yes it does with over a period of time. Tastes best when fresh. If stored in an air tight container, the muffins get soggy and is not hygienic when placed uncovered. So placing in a loosely covered container helps a bit.
Related Recipes:
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Eggless Lemon Streusel Muffins
Ingredients
- 1/4 cup (60 gms) Yogurt
- 2/3 cup (150 gms) Milk
- 1/4 cup (57 gms) Melted Butter
- 1/3 cup (79 gms) Lemon Juice
- 3/4 cup (170 gms) Caster Sugar
- 2 cups (240 gms) Plain Flour/Maida
- 4 tsp (12 gms) Baking Powder
- 2 tsp Lemon Zest
Streusel Topping
- 1/4 cup + 2 tbsp (45 gms) Plain Flour/Maida
- 1/4 cup (23 gms) Almond Flour
- 1/4 cup (45 gms) Brown Sugar
- 1 tsp Lemon Zest
- Pinch of Salt
- 2.5 tbsp (38 gms) Cold Butter
Lemon Glaze
- 1/2 cup Icing Sugar
- 3 tsp Lemon Juice
Instructions
Step 1 -Streusel Topping
- In your mixing bowl, add the flour, almond flour, brown sugar, salt and lemon zest. Add chilled and cubed butter and rub it until it resembles a sand like texture. Set aside.
Step 2 - Muffin Batter
- In a separate mixing bowl, add the yogurt, milk, melted butter and lemon juice. Using a whisk combine everything until homogenous.
- Place a sieve on top of the bowl. Add the flour and baking powder. Sieve directly on top of the wet ingredients.
- Using cut and fold method combine the dry and wet ingredients until you get a thick batter of dropping consistency.
- Divide it equally between 5 muffin tin. Remember to grease the muffin tin beforehand.
- Sprinkle the crumb topping evenly on top of the batter.
- Bake in a preheated oven of 180°C for 15 to 25 mins or until a skewer inserted in the centre comes out clean.
- Allow it to cool in the pan for 5 mins and then demould on to a wire rack to cool completely.
Lemon Glaze
- Sieve the icing sugar and then combine with the lemon juice to a pouring consistency.
- Pour on the muffins once it has cooled down and Enjoy.
Video
Notes
- Do not use the store bought lemon juice for the recipe. Please use only freshly squeezed lemon juice.
- Since it is a dump and go one bowl recipe, it is important to not to over-mix the batter. Mix until you do not see any bits of dry flour and stop mixing at that stage.
- If you find that the lemon glaze is thick and cannot be poured then make it thin by adding few drops of lemon juice. And if you feel it is too thin and is running out add little icing sugar to it to thicken.
- Ensure that you are always sifting the icing sugar before making the lemon glaze.
- You can skip out the streusel topping altogether in this recipe and simply make plain lemon muffins. But I would recommend you add the lemon glaze on top.
- Remember to grease the muffin pan beforehand. And also remember to pre-heat the oven.
- For a professional look on your muffins you can consider making homemade bakery style muffin liners like we did with our 3 ingredient Muffin recipe.
Rinku says
What can I use as a substitute for almond flour? Please help
sushma iyer says
Hi Rinku.. You can use equal amount of flour that is maida but there will be a slight change in flavours