Mini Lemon Muffins with a Cinnamon Crumb Topping

Muffins are amazing! They are the quick, simple, and convenient breakfast or snack that everyone should know how to make by heart. 

These Lemon Vanilla Muffins with a Cinnamon Crumb Topping are spectacular. If this doesn't sound appealing, the batter can be used as a base for any other type of muffins. Try adding blueberries, grated carrots, or different nuts and seeds. Mix up the flavoring by substituting lemon with all vanilla or add peanut butter and cocoa powder. The possibilities are truly endless. 

Flour, sugar, salt, and baking powder mixed together.

Add oil, egg, milk, and lemon and vanilla extract.

Mix together. If it's too dry like mine was, just add more milk 1 tablespoon at a time.

The batter should be smooth like this.

Fill mini cupcake liners with approx. 1 tablespoon of batter.

Make and put the crumb topping on just before baking.

Bake for 7-8 minutes and enjoy!


  • 1 ½ + ⅓ cups all-purpose flour divided
  • ¾ cup + ½ cup white sugar divided
  • ½ tsp. Salt 
  • 2 tsp. Baking powder
  • ⅓ cup vegetable oil
  • ⅓ cup milk + more as needed
  • ½ tsp. Lemon extract
  • ½ tsp. Vanilla extract
  • ¼ cup butter cubed
  • 1 ½ tsp. Cinnamon ground


  1. Preheat oven to 400 F. Line muffin tin with liners or grease well if you don't have liners 
  2. In a large bowl, mix together 1 ½ cups flour, ¾ cup sugar, salt, and baking powder. In a separate bowl, mix together the oil, egg, milk, lemon and vanilla extract. Add the dry to the wet and mix together. If it's too dry add more milk a tablespoon at a time.
  3. Make the crumb topping by mixing together ⅓ cup flour, ½ cup of sugar, butter, and cinnamon. Mix with a fork until crumbly. 
  4. Fill each liner with approximately 1 tablespoon of batter each. Top with crumb topping and bake for 7-8 minutes. 


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