Healthier Lemon Crumb Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Let's make healthier lemon crumb muffins! These fluffy lemon muffins feature greek yogurt and a sweet crumble topping.


Units Scale


  • 2 eggs
  • 3/4 cup plain Greek yogurt (or vanilla)
  • zest of one lemon
  • 1-2T lemon juice
  • 1 tsp lemon extract (optional)
  • 1 tsp vanilla extract
  • 1/2 cup cane sugar or honey
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter or coconut oil, melted

Crumb Topping:

  • 1/2 cup flour
  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 1/4 cup cane sugar


  1. Preheat oven to 400F. Add eggs, greek yogurt, lemon zest and juice, lemon and vanilla extracts, and sugar (or honey) to your mixing bowl. Beat to combine.
  2. In another bowl, stir together flour, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and partially combine.
  3. Lastly, mix in melted butter (or coconut oil) and mix batter until just combined.
  4. Grease a muffin tin with cooking spray or coconut oil and use a muffin scoop to divide batter into 9 equal muffins.
  5. Make crumb topping by mixing flour and sugars in a a bowl. Use a knife to chop 3 tablespoons of butter into cubes. Use your fingers to rub the flour and butter together until the crumb mixture comes together and becomes more fine. If you have a pastry cutter you can use this instead of your hands.
  6. Grease a muffin pan with cooking spray or coconut oil. Scoop muffin batter into pan about 3/4 of the way and top each muffin with crumb topping.
  7. Bake at 400F for 15 minutes until edges are golden brown and a toothpick inserted into the center comes out clean with little to no crumbs.
  8. Allow lemon crumb muffins to cool and store in an airtight container in the fridge for 5-7 days or on the counter for 3-5 days.

Keywords: lemon crumb muffins, healthy greek yogurt muffins