Lemon Crumble Muffins

I love muffins for breakfast. Sure they’re not as healthy for you as other breakfast options. And yes, sometimes I put enough sugary sweetness into them they’re more like a dessert, but mornings are hard enough as it is. Don’t we deserve a treat for getting out of our cozy beds?

This is why I made these Lemon Crumble Muffins. Because they’re cute. And sweet. A little messy. And absolutely delicious. And most importantly: portable. Because we all know I’m eating breakfast in my car on the way to work every morning.

I hope you’re not tired of my lemon recipes, because you really need these muffins in your life. Or maybe your friends and family need them in theirs. I can promise you they won’t turn these down.

If I omitted the powdered sugar glaze that was in the original recipe does that mean I made these healthy? I’m pretty sure it does. And also lemon = Vitamin C. So doubly healthy. Bonus!

~Stephanie

Lemon Crumble Muffins (adapted from Betty Crocker)

Topping

• 2/3 c flour
• 1/2 c sugar
• 1/8 tsp salt
• 1/4 butter, melted

Muffins

• 2 c flour
• 1 tsp soda
• 1/2 tsp salt
• 2 eggs
• 1 c sugar
• 1/2 c vegetable oil
• 1/2 c sour cream
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla

1. Mix the topping ingredients in a small bowl, set aside.
2. Combine flour, soda and salt in another small bowl and set aside.
3. Cream eggs, sugar, and vegetable oil. Mix in sour cream, lemon zest and juice, and vanilla.
4. Slowly add in dry ingredients, stirring until combined.
5. Fill muffin tins 2/3 full. Top with crumble mixture.
6. Bake at 375 for 18-20 minutes, or until golden brown.