One of the first recipes I shared on my website, this has been a firm favourite with thousands of people over the years. Crunchy Lemon Muffins are so easy, and perfect for many occasions!
Posted February 27, 2014, Updated January 6, 2025
Our whole family loves this recipe. Originally I got the recipe from my parents who got it from a friend of theirs! That is the best way for recipes to be shared, tried and tested and well loved. I am lucky to often get Lemons from my Dads abundant tree also!
This recipe is such a simple one, using few ingredients, all of them basic pantry staples. The lemon flavour is the original version of the recipe but I have also shared my Orange Crunch Muffins as an alternative and they are just as delicious! When lemons are in season this is a delicious way to use them up.
The ingredients are basic, self raising flour, sugar and the zest from a few lemons, then you are adding to that butter, milk and eggs. As I say, incredibly simple. It results in a lovely light and fluffy muffin. Takes little time to bake too so these are great for when people are coming over.
The topping is often considered the best part! The crunchy part of lemon muffins is a sugar and lemon juice syrup made just before you need it. Liberal brushing of this over the still hot muffins creates a delicious crunch and the syrup from the lemon juice means the muffins become even more moist and flavourful.
I love lemon in baking, I have so many lemon recipes now and many more to come. Have a look at this list below and let me know which ones you have made!
Lemon Coconut Slice
Magical Lemon Cake
Lemon Brownies
Lemon Bars
Lemon Loaf
That is just a few! What other lemon recipes do you enjoy making? Let me know in the comments below so I can give them a go and add them to my recipes
Now onto the recipe for Crunchy Lemon Muffins, I think you will really enjoy this one, simple but oh so delicious!
Crunchy Lemon Muffins
Delicious fluffy lemon muffins smothered in a crunchy lemon sugar syrup topping.
Ingredients
- 100 g Butter, melted
- 1 Cup White Sugar, 220 g
- 2 Cups Self Raising Flour, 300 g
- 4 Tablespoons Lemon Zest, 28 g, 2 large Lemons, finely grated
- 2 Egg
- 1 Cup Milk, 250 ml
Topping
- 1/4 Cup White Sugar, 55 g
- 1/4 Cup Lemon Juice, 60 ml, strained from the above two lemons
Instructions
- Preheat the oven to 200°C. Generously grease a 12-hole muffin tray with cooking spray or butter, including the holes and top of the tray.
- Melt the butter in the microwave in a small bowl, then set aside to cool slightly.
- In a medium bowl add sugar, self-raising flour, and lemon zest and combine well.
- In a separate bowl, whisk together the eggs and milk, then add the slightly cooled butter and whisk well to combine.
- Gently fold the wet ingredients into the flour until only just combined, careful not to overmix.
- Spoon the batter into the muffin tray, filling each hole about ⅔ full. Bake for 15 minutes, or until golden and spring back to the touch.
- Let the muffins cool in the tray for 5 minutes. Meanwhile, add the second measure of sugar and strained lemon juice in a small bowl and stir briefly.
- Carefully lift the light muffins from the tray, using a butter knife to release them if needed, onto a wire rack sitting over a tray to catch the drips.
- Brush each muffin generously with the lemon and sugar mixture, repeating if desired.
- Allow muffins to cool completely, then store in an airtight container for up to 3 days.
- Enjoy!
Notes
- Many leave the hot muffins in the tray then coat with the crunchy topping as soon as the muffins are baked, I find mine stick if I do this. However if you prefer this method, be sure to carefully remove the muffins no longer than 2-3 minutes after coating them with the syrup so they do not set and get stuck.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 265Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 376mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 5g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
It is as simple as that, no fussy techniques just good yummy food!
Be sure to check out my orange version if you like the look of this too!
Just A Mums Orange Crunch Muffins
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Happy Baking!
Anna
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Shannon says
Hiya I’ve made a few of your recipes and always come here when I look for something to bake. I’m going to try this recipe soon but was wondering for the syrup could I use Demerara sugar? And could it be put on top before baking?
justamumnz says
You can sprinkle Demerara sugar on top before baking, will be lovely and crunchy, but not with the lemon juice. You could then brush with straight lemon juice or a sugar lemon syrup as well if you wish once baked.
Marie says
Hi, do these freeze ok?
justamumnz says
Yes they do ☺️
Gayle says
These are so delicious! I watched you make them on Facebook and 30 mins later I had made them. Love that they use simple ingredients, very little to be washed up and short time in the oven.
Monica says
I just made these using Gluten Free flour and they turned out amazing. So soft and spongy. I thought the mixture was too runny so I was a little worried they weren’t going to work, but so pleased with the result!
justamumnz says
Thank you so much for that feedback.
Lea says
Ok, I feel like my comment is long overdue because I’ve done these muffins a handful times now! These are easy and very delicious!!!! They are life savers.. bring them to work morning teas, baking for some friends.. just tonight my husband asked me to bake something for his staff and I automatically thought of these! Just made it x2 and my daughter asked for one as soon as it goes out the oven! I couldn’t resist either! Love love love it! Thank you so much and I will check out your other recipes!
justamumnz says
Thank you so much for your feedback! I love having a go-to recipe, so I am pleased this is yours.
Ben says
Just made these with the kids this morning. Far from being a baker, sooo easy, just let them go till roughly the right colour. Brushed with syrup and perfect crunch edges. Even sprinkled some cupcake ones prior to cooking.. were addicted now
Sammy says
Hi, thank you for your recipe. I just made these muffins, I couldn’t resist and had to try one before they had time to cool……… They are pretty good! I did, however, leave out the syrup. I made a lemon curd a couple of weeks ago and put a small spoonful on top of the batter before baking. These will not last long!
Thank you!
justamumnz says
What a wonderful idea!
Carol says
Can one cut the sugar content down to say 3/4 cup with out altering the taste too much
justamumnz says
You can definitely test that, I have not yet so let me know how you get on.
Kel says
I’ve made these with nuttlex and different types of nut milk. They still turn out great. We have nicknamed them lemon crack, cause theyre addictive.
Ana says
?
Ana says
Can you use extra virgin olive oil instead of melted butter?
justamumnz says
I haven’t tested these with oil. If I do bake with oil I tend to use a mild vegetable oil like canola so there is no taste. EVOO has a strong taste in baking.
Barb Cattie says
Hi Anna- the muffins look delicious! Can I use paper muffin liners instead of melted butter?
justamumnz says
Yes definitely can use muffin liners or cupcake cases
Sandra says
Hi these look delicious is it possible to get all the ingredient measurements in grams please as I’m in the UK and find cup measurements differ so much by country. Many thanks
justamumnz says
Hi, have done so for you now.
Carla Gibson says
Hi Anna, not being critical as I love your page and follow it regularly through Facebook, however I have been making these muffins for as long as I can remember. The original recipe is one of Alison Holst’s and can be found in many of her cookbooks and she probably needs to be given the credit for these.
justamumnz says
Hi Carla. Thank you for your feedback. This recipe came to me via an old friend of my parents many many years ago and I think you’ll find it even pre dates Alison Holst. I do give credit where it’s clear of the original creator of a recipe as you’ll see in other posts but many family recipes handed down do originate in cook books such as Edmonds or earlier, I rarely claim to have created a recipe. You’ll note in my copy I explain the origins of how I came by the recipe. What I do is share these much loved recipes using my own method which is how it is supposed to be done. If you’d like to chat further sing out via contact@justamumnz.com ☺️ Anna
Deirdre says
The whole family love these muffins, they easy as and never last long.
justamumnz says
So glad you like them
Yvonne says
Awesome,great to see all natural ingredients used, no packet mix etc
justamumnz says
No packet mix around here! So easy to make most of my recipes with simple ingredients. Well I hope it is! 😀
bronwyn says
10 batches made for the freezer great to use up all the lemons hate them dropping and not being used.
justamumnz says
Bronwyn that is awesome!!! Have you checked out the other lemon recipes on the Sweet Treats tab. You must have spent all day in the kitchen 🙂
Rebecca says
Yum! I’ve been craving something lemony lately so I think I’ll have to give these a go :).
Just a Mum says
Thanks for stopping by 🙂 Hope you enjoy them 🙂
Teri says
These muffins look so fresh and delish! The fact that they can be frozen is such a great help to me. “These are going on my “must make” list. Thank you so much for linking up with “The Yuck Stops Here” link party. I hope you will join us again this week! We will be online at 8:00 pm EST tonight. Hope to see you there!
whilehewasout says
Yum yum!! The boyfriend would dunk these in chocolate milk with “gusto”!
Just a Mum says
Ha ha – well best you make him some! 😉
whilehewasout says
Yup!
Dimple@shivaaydelights says
Yummy!