Triple Lemon Muffins
Soft and supremely moist lemon muffins topped with a crisp lemony streusel and generously drizzled in lemon icing!
Ingredients
Lemon Muffins:
- 2 ⅔ cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 eggs
- ¼ cup unsalted butter, melted and cooled
- ¼ cup vegetable oil
- 1 ¼ cups sour cream
- ¼ cup milk
- ¼ cup lemon juice
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
Lemon Streusel Topping:
- ¼ cup unsalted butter, melted
- ¾ cup all-purpose flour
- 3 Tablespoons brown sugar, packed
- 3 Tablespoons granulated sugar
- 1 tablespoon lemon zest
- Pinch salt
Lemon Icing:
- 1 cup powdered sugar
- 1 Tablespoon butter, melted
- 1 Tablespoon heavy cream
- ½ teaspoon vanilla
- 1-2 Tablespoons lemon juice
Instructions
Make the Muffins:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
- In another bowl, whisk both sugars and the eggs together until thickened and combined, about 45 seconds. Whisk in the melted butter and oil. Add the sour cream, lemon juice, lemon zest, vanilla, and almond extract, and continue whisking until combined.
- Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until almost combined. Batter should still be lumpy with a few spots of flour. Allow batter to rest for 1 hour at room temperature. In the meantime, make the streusel topping
Make the Streusel Topping:
- In a mixing bowl, use a fork to combine the butter, flour, both sugars, lemon zest, and salt. Once the mixture looks “sandy” in texture, use your hands to squeeze clumps together, forcing the mixture together. Refrigerate until ready to use.
Baking:
- Preheat oven to 425ºF. Spray a muffin pan with non-stick cooking spray, or line with paper liners.
- Spoon batter into prepared muffin pan, filling all the way to the top. Sprinkle/Press streusel on top of the batter.
- Bake at 425ºF for 5 minutes, then reduce the oven temperature to 375ºF and continue to bake for another 15-18 minutes, or until muffin tops are golden. A toothpick inserted in the center should come out clean.
Make the Icing:
- In a medium bowl, whisk together the powdered sugar, melted butter, cream, vanilla, and 1 Tablespoon of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until desired consistency is reached. Drizzle icing on top of muffins. Serve and enjoy!
Notes
*Store muffins in an airtight container in the refrigerator for up to 5 days. Muffins can be reheated in the microwave for 15-20 seconds to revive their freshness, if they've been sitting in the refrigerator.