These Mini Lemon Crumb Muffins taste like Starbucks lemon loaf—but better! Super soft lemon muffins with a buttery crumble and sweet-tart lemon glaze. Easy, bakery-style, and loaded with real lemon flavor. The perfect spring dessert for when you want to impress without a whole lot of effort!
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Mix the dry ingredients (flour, baking powder, baking soda, salt, and sugar) in one bowl.
In another bowl, whisk together the wet ingredients (egg, melted butter, Greek yogurt, half and half, lemon juice, lemon zest, and vanilla extract).
Combine the wet and dry ingredients just until smooth.
Spoon the batter into a mini muffin tin, filling each cup about ¾ full.
Grate super cold butter into a bowl and mix with the remaining crumb topping ingredients (flour, sugar, and lemon zest).
Top each muffin with the crumb mixture.
Bake at 350°F for 12–14 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool completely.
Mix powdered sugar with lemon juice to create the glaze.
Drizzle the glaze over the cooled muffins.
Ensure the butter for the crumb topping is very cold for the best texture.
Do not overmix the batter; this helps keep the muffins soft and tender.
Use freshly squeezed lemon juice and zest for the most vibrant lemon flavor.
Cool the muffins completely before adding the glaze to prevent it from melting off.
Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute regular yogurt, but Greek yogurt adds a richer texture to the muffins.
Can I make these muffins in a regular-sized muffin tin?
Yes, but you will need to adjust the baking time to around 18–20 minutes.
Can I freeze these muffins?
Yes, you can freeze the muffins without the glaze. Add the glaze after thawing for the best results.
Can I use a different citrus fruit instead of lemon?
Yes, you can substitute lime or orange for a different flavor profile.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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