Moist Lemon Streusel Muffins (with Yoghurt)

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Fluffy, moist lemon streusel muffins with yogurt. They are soft, just the right amount of sweet, have a fuffy texture and they are quick to prepare. Topped with the streusel and lemon glaze, this is the best lemon muffins recipe I have ever made.

I know a few people who like cakes and pastries but are not real muffin fans. The main reason for this is probably that many muffins are simply too dry and taste rather boring.

BUT.

There's also really, REALLY delicious muffins.

Have you tried these easy and oh-so-moist muffins?

Apple Streusel Muffins. The apples ensure a delicious, moist consistency. My children love them.
Breakfast Muffins. These delicious muffins are full of fruit and good ingredients and are perfect for freezing, too.

My newest addition to my muffin recipe collection are these incredible lemon streusel muffins with yogurt.

This is why you will love these lemon streusel muffins

• They taste wonderfully citrusy and have just the right balance between sweet and lemony.
• These lemon muffins are very easy and quick to make.
• The muffins with lemon and streusel can also be frozen very well. This means you always have a spontaneous treat at hand.

Moist Lemon Streusel Muffins - Ingredients & Alternatives

FLOUR. For this lemon streusel muffin recipe you need all-purpose flour. Alternatively, you can also use spelt cake flour. I don't recommend using whole wheat flour as this would affect the fluffy consistency.

EGGS. The eggs should be at room temperature.

LEMONS. What would lemon muffins be without lemons? 🙂 I recommend using organic lemons as you need not only the juice but also the zest for this recipe. The peel is mixed together with the sugar in a blender. This way it combines much better with the rest of the ingredients. Don't worry if you don't have a blender. Simply rub sugar and (the fine!) zest together with your fingers.

YOGHURT. The yogurt makes the lemon streusel muffins very moist.

OIL. There are many muffin recipes that include butter. This lemon muffin recipe with yogurt is made with oil. It has the advantage that the muffins become very fluffy and soft.

SUGAR. You need light brown sugar. Alternatively, you can also use granulated sugar. I don't recommend using mascobado or coconut blossom sugar as this would make the lemon muffins brown and they no longer have a bright yellow color.
Für die Streusel benötigst du Staubzucker.

BUTTER. You need the cold butter for the streusel.

SALT. Salt is added to the muffin batter and the streusel. It ensures a good balance of flavors and makes the muffins taste more intense.

How to make Lemon Streusel Muffins

Place the lemon zest and sugar in a blender and blend until the zest is fine.

Put eggs, yogurt, oil, lemon juice and lemon sugar in a bowl and mix well with a whisk.

Combine flour, baking powder and salt in a bowl.

Pour the dry ingredients into the liquid ingredients and mix well. Do not over mix the batter.

Pour the batter into prepared muffin liners. The quantity in this recipe makes either 6 large lemon muffins or 10 smaller muffins.

For the streusel, put the icing sugar, flour, cold butter in pieces and salt in a bowl. Crumble the ingredients with your fingers until streusel are formed.

Spread the streusel on the muffins. Make sure that a few larger pieces remain. These crumble chunks are particularly crunchy after baking.

Bake for about 30-33 minutes (for 6 muffins) or 20-22 minutes (for 10 smaller pieces) until golden brown (toothpick test).

Drizzle the baked, still warm lemon muffins with a glaze made from icing sugar and lemon juice. (If you want to serve the muffins later or if you wanna freeze them, add the glaze later - before serving)

Moist Lemon Streusel Muffins with Lemon Glaze - Tips & FAQ

How will the muffins become extra fluffy?

Make sure that you only mix the flour into the liquid ingredients for as long as necessary, as this will make them soft and fluffy. If you over mix the batter, there is a risk that the muffins will become sticky.

How many muffins does this recipe make?

The amount in the recipe (130 grams / 1 cup flour) makes 6 large muffins or 10 smaller ones.

How should I store these lemon streusel muffins?

They will last in a sealed container at room temperature for 3 days or in the refrigerator for up to a week. I recommend drizzling the lemon glaze on the muffins before serving.

Can I freeze these Lemon Muffins?

Yes, the muffins freeze very well. Let them cool completely and freeze them in an airtight bag. Use within 6 weeks. To defrost, remove the muffins from the bag and let them stand at room temperature for 4 hours.

To make them taste like freshly baked, you can put them in an oven preheated to 120°C for 5 minutes before serving.

NOTE: Add the lemon glaze to the muffins AFTER they have defrosted.

If you have made this recipe for fluffy lemon streusel muffins, please leave me a rating and/or a comment.

Also make sure to link me on Instagram if you made this lemon muffin recipe. I always love to see when you guys make my recipes. :) THANK YOU.