Lemon Muffins with Almond Streusel and Glaze make a fabulous treat this time of year! I love the double whammy of streusel and glaze to bring a burst of lemony flavor and sweetness to these tasty muffins.
What do you consider a tried and true treat for breakfast? In my book, it would definitely be coffee cake or muffins. These Caramel Banana Muffins with Streusel Topping are a great example!
Now I have another great option to choose from: these lemon muffins with almond streusel and glaze are a great morning treat (and you can enjoy them later on, too)!
These muffins are a nice option for breakfast because the muffins themselves aren’t too sweet. But don’t fret! You’ll find the sweet spot on the tops of these muffins: the almond streusel AND glaze do the trick — and add a big burst of citrus, too.
I altered an old Better Homes and Gardens muffin recipe slightly to make these citrusy morning glories, and I paired them a cup of coffee for a great start to my morning.
These muffins are tasty in the a.m. and p.m., for breakfast, an afternoon snack, or even as a dessert offering. I love the streusel with its bits of crunchy almond!
If you’re looking for a great morning drink, check out my Beet and Orange Juice Morning Sunrise recipe. It’s tasty, easy to make, and so pretty, too!
These muffins are anything but dry. Don’t you HATE it when you pick up a muffin from a bakery or coffee shop that looks amazing, then when you dig in it’s dry as a bone? Ugh. Pet peeve! These Lemon Muffins with Almond Streusel and Glaze will definitely leave you satisfied, and they won’t fake you out!
Out of muffin or cupcake liners? Don’t fret!
I have an easy solution: make your liners using parchment paper. These liners will make your muffins look like fancy bakery muffins, and you won’t have to run out to the store for liners!
To make your own muffin liners from parchment paper:
- For regular-sized muffins, cut out 12, 5×5-inch squares from parchment paper.
- Grab something round that is slightly smaller than the size of the muffin well, like a mini-sized can of soda or juice, or a small glass.
- Center each paper square above the muffin well.
- Press the soda can or glass down into the well over the parchment square so that the sides come up around the can. Remove the paper and use your hands to help crease the shape that the can made. Set the papers aside.
- Before adding the batter to the muffin tin, hold the papers down into the wells, one by one, and spray lightly with the cooking spray.
- Fill each paper with the muffin batter, about 2/3 full.
Whether you enjoy your muffins in the a.m. or p.m., you’ll love these lemon muffins with almond streusel and glaze. Since citrus is in season, make them soon to brighten up your day!
Patricia Conte/Grab a Plate
Yields 12 muffins
5 based on 1 review(s)
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons brown sugar
- 1-1/2 teaspoons grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- 1/2 cup sliced almonds
- 5 tablespoons cold butter, cut into small pieces
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup applesauce
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 2 cups confectioners sugar, more to thicken the glaze
- 1 tablespoon melted butter
- 2-3 tablespoons lemon juice, more to thin the glaze
- Combine the flour, sugars, lemon zest, salt, almond extract, and sliced almonds. Mix to combine.
- Add the pieces of butter to the mixture. Use your hands to break the butter into smaller pieces and mix with the other ingredients to form a crumbly mixture.
- Refrigerate until ready to use.
- Preheat the oven to 375 degrees. Line a 12-count, regular-sized muffin tin with liners or the parchment paper liners mentioned above. Lightly spray paper liners with nonstick cooking spray. If you’re using silicone liners, don’t use the cooking spray.
- Add the flour, sugar, baking powder and salt to a large bowl. Whisk to combine.
- In another bowl, add the egg and whisk it. Add the applesauce, milk, lemon zest, and lemon juice. Mix well.
- Add the wet mixture to the dry mixture. Mix with a wooden spoon until incorporated, but don't over mix.
- Add the batter to each of the wells of the tin to about 2/3 full. Evenly divide the streusel topping and spoon over the top of each, pressing down lightly.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool completely.
- Combine the confectioners sugar, melted butter, and lemon juice. Mix until smooth.
- If you want the glaze thicker, add a little more confectioners sugar. If you want it thinner, add a little more lemon juice, or a bit of water. Mix well.
- Drizzle over the tops of the completely cooled muffins.
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