Lemon Crumb Muffins – Drizzle Me Skinny! Recipe enthusiasts

If you love the strong flavor of lemon and the pop of zest it leaves after biting into a lemon-flavored bake, these lemon crumb muffins are for you! The lemon crumb muffins are delicious and will hit the spot for any lemon craving you may have. They are slightly sweet, but not full of sugar, so you can feel good about eating them.  If you’re looking for a healthy breakfast on the go, a mid-morning snack, or an afternoon pick-me-up, you need to have these muffins lying around. They’re the perfect energy-giving snack. 

And if you’re used to healthy baking, you more than likely already have the ingredients. While these muffins are purely just lemon, you can get creative with them and add your own favorite fruit to make lemon raspberry or even lemon blueberry muffins. The base recipe is a great one to keep on hand for when the creative juices are flowing. Let’s dive right in. 

Three reasons why you need to make this recipe!

There are only 3 tablespoons of sugar in the whole recipe. 

Split across 12 muffins, that’s not much at all. Compared to a normal muffin recipe that can have up to a cup of sugar, these muffins are healthy but delectable. 

Lemon crumb muffins don’t require any unique ingredients. 

As stated above, you will have most of these ingredients on hand. It makes a quick and easy recipe when you don’t have to shop around for one or two special ingredients. 

They are versatile. 

Add your favorite fruit or even some Lily’s No Sugar Added white chocolate chips, and you’ve got a recipe you can make multiple different ways every single time. 

Ingredients you need to make Lemon Crumb Muffins: 

• 2 eggs
• 1 tablespoon sugar
• ⅓ cup unsweetened applesauce
• ⅓ cup plain nonfat Greek yogurt
• ⅓ cup almond milk unsweetened
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup all purpose flour
• 1 tablespoon fresh lemon zest

FOR THE CRUMB TOPPING

• 2 tablespoons sugar
• 2.5 tablespoons all purpose flour
• ¾ tablespoon melted light butter 

How to make Lemon Crumb Muffins (step by step): 

1. Preheat the oven to 350F and spray a regular 12-hole muffin tin with some nonfat cooking spray.
2. In a bowl, whisk the eggs and one tablespoon of sugar together. Add in the applesauce, Greek yogurt, milk, and lemon juice. Stir it well.
3. Mix in one cup of all purpose flour, baking powder, and baking soda then stir in the lemon zest. 
4. Pour the batter into the 12 muffin cups. In a small bowl, melt the butter in the microwave and in a separate small bowl mix the 2 tablespoons of sugar and 2.5 tablespoons of all purpose flour together. Pour in the melted butter and mash with a fork until a crumb texture forms. Sprinkle the crumb topping onto the muffins.
5. Bake in the oven for about 18 minutes. Let cool for 5 minutes before removing them from the muffin pan. 

Makes 12 muffins. Nutrition info for 1 muffin: Calories 76,  Fat 1 g, Saturated fat .27 g,  Carbs 13 g,  Fiber .5 g, Sugars 4.5 g, Sodium 82 mg, Protein 3 g. 

WW Points 

• Eggs 0 points 
• Sugar 4 points
• Unsweetened applesauce 0 points
• Plain nonfat Greek yogurt 0 points
• Almond milk unsweetened 0 points
• Fresh squeezed lemon juice 0 points 
• Baking powder 0 points 
• Baking soda 0 points 
• All purpose flour 13 points 
• Fresh lemon zest 0 points 

FOR THE CRUMB TOPPING

• Sugar 7 points
• All purpose flour 2 points 
• Melted light butter 3 points 

2 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2 using the WW recipe builder

Freestyle SP- (blue) 2 using WW recipe builder

Smart Points- (green) 2 using SP calculator *same on purple

Points Plus- 2 using PP calculator

Different ways to change up this recipe: 

• Add in fresh wild blueberries or chopped raspberries for a fruity lemon crumb muffin. Gently stir in the berries last so that it doesn’t fully color the batter. 
• Add in some poppyseeds for a lemon poppyseed version. 
• You can make these gluten free by using a gluten free flour blend and adding one extra teaspoon of baking powder. 
• If you’re in a pinch, you can use self rising flour instead of all purpose flour, baking powder, and baking soda. 

Tips and Tricks for Making Lemon Crumb Muffins: 

• You will get the most flavor from fresh lemon zest, right from the lemon peel.
• Lemon crumb muffins freeze well and they are best stored in the fridge if you’re going to eat them throughout the week. I suggest letting them come to room temp before eating them though, as the fridge can dry them out. 

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