All recipes, Baking, Muffins

Lemon crumb muffins

July 19, 2018

I love lemon, it’s such a strong flavor and the pop of zest it leaves after biting into anything lemon flavored is heaven to me 🙂 These lemon crumble muffins are delicious and definitely hit the spot for a lemon craving I was having. They are not too sweet yet just sweet enough. The muffins won’t rise too high simply based on ingredients used but they make a great 2 point treat on WW freestyle. Bake some up today, you’ll thank me for that amazing smell taking over your kitchen!


Lemon crumb muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
2 freestyle SP, 2SP/2PP each
Ingredients
  • 2 eggs
  • 1 Tbsp sugar
  • ⅓ cup unsweetened applesauce
  • ⅓ cup plain 0% greek yogurt
  • ⅓ cup almond milk, unsweetened
  • 3 Tbsp fresh squeezed lemon juice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup flour
  • 1 Tbsp fresh lemon zest
  • FOR THE CRUMB TOPPING
  • 2 Tbsp sugar
  • 2.5 Tbsp flour
  • ¾ Tbsp melted light butter (I use Gay Lea)
Instructions
  1. Preheat oven to 350F and spray a regular 12 hole muffin tin with some cooking spray.
  2. In a bowl whisk your eggs and 1 Tbsp of sugar together, add in applesauce, yogurt, milk and lemon juice, stir well.
  3. Mix in 1 cup of flour, baking powder and soda then stir in your lemon zest, fresh is best, right from the lemon peel.
  4. Pour batter into your 12 muffin cups. In a small bowl melt your butter in the microwave, in a separate small bowl mix your 2 Tbsp of sugar and 2.5 Tbsp of flour together then pour in melted butter and mash with a fork till crumb forms. Sprinkle on top of muffins.
  5. Bake in the oven for approx 18 minutes. Makes 12 muffins, they will freeze well, best stored in fridge.
Notes
Freestyle SP- 2 using WW recipe builder
Smart Points- 2 using SP calculator
Points Plus- 2 using PP calculator
Nutritional info... Calories 74...Fat 1.5g...Sat fat 0.5g...Carbs 11.6g...Fiber 0.4g...Sugar 3.2g...Protein 2.9g using My Fitness Pal

 

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26 Comments

  • Reply Diane July 20, 2018 at 9:39 am

    Just curious…Why didn’t you use a zero calorie sweetener instead of sugar?

    • Drizzle
      Reply Drizzle July 22, 2018 at 1:15 pm

      Hi Diane, I prefer not to bake with artificial sweeteners, if you’d like to swap it out feel free to do so

    • Reply Linda Keller August 29, 2018 at 10:22 am

      Muffins were really good. I couldn’t make the crumble topping look like crumbles…turned to liquid…what did I do wrong you think? Thanks

      • Drizzle
        Reply Drizzle August 31, 2018 at 9:47 pm

        Hi glad you enjoyed.. sounds like you used too much melted butter maybe? it is 3/4 Tbsp

  • Reply Dana July 22, 2018 at 6:00 pm

    Where can I find that brand butter?

    • Drizzle
      Reply Drizzle July 24, 2018 at 12:21 pm

      I’m in Canada and any local grocery store here carries it but you can use any brand

  • Reply Lori July 23, 2018 at 7:51 am

    OMG yet another delicious recipe. Thank you for all your creativity and for sharing with us. I am constantly recommending your site at my WW meeting

    • Drizzle
      Reply Drizzle July 24, 2018 at 12:22 pm

      Thank you so much Lori, so glad you enjoyed the muffins 🙂

  • Reply Mike Wolfson July 23, 2018 at 12:34 pm

    This looks great! Super interesting recipe. I will probably substitute with wheat flour – have you tried that? Seems like it would work fine (especially since there isn’t a ton of rise in the muffins).

    • Drizzle
      Reply Drizzle July 24, 2018 at 12:23 pm

      Hi, no I only ever use all-purpose but I am sure the wheat will work out fine, hope you enjoy them

  • Reply Michele Priest July 24, 2018 at 5:34 pm

    Delicious! I’ve been waiting for you to post a lemon muffin recipe! I love lemon!

    • Drizzle
      Reply Drizzle July 28, 2018 at 12:01 pm

      I hope you enjoyed the muffins Michele 🙂

  • Reply Kristy July 25, 2018 at 2:35 pm

    I’m allergic to nuts, so could not use the almond milk. Would subbing with regular 1% milk change the point value? And would I need to adjust the amount or anything?

    • Drizzle
      Reply Drizzle July 28, 2018 at 12:02 pm

      Hi Kristy, I don’t think it will affect the points, maybe build it in the WW recipe builder to confirm, and no the amount would stay the same

  • Reply Stacey August 1, 2018 at 1:34 pm

    All that myself and family can say is YUMM!! Throw those in the air fryer to warm them up, so delicious and tasty!! Thank you for yet another yummy recipe! I’m glad you use normal ingredients, no sweeteners! If I choose to do that occasionally, that’s up to me, but I’m not a fan of the after taste.

    • Drizzle
      Reply Drizzle August 4, 2018 at 12:37 pm

      Hi Stacey, so glad you all enjoyed them and thank you for your kind words!! Good to know they warm well in the air fryer, thanks 🙂

  • Reply Alice August 2, 2018 at 7:53 am

    If you use self rising flour would it change points and not add baking powder and soda?

    • Drizzle
      Reply Drizzle August 4, 2018 at 12:37 pm

      Hi Alice, I think the flour is the same points so you should be ok 🙂

  • Reply Dawn August 4, 2018 at 9:06 am

    I made this last week for the first time, but found they had a very weak lemon taste. I adjusted the recipe for my next time, swapping our the plain yogurt for a lemon blend and I counted for the normal butter. It went up one point. I am hoping to make it today and see how they come out.

    • Drizzle
      Reply Drizzle August 4, 2018 at 12:42 pm

      Hi Dawn, good tip on the lemon yogurt, I found them “lemony” enough for me but we all have different taste buds.. hope they turn out for you 🙂

  • Reply Maureen September 1, 2018 at 8:54 pm

    Hi, are you using mini muffin tins or regular size?

    • Drizzle
      Reply Drizzle September 3, 2018 at 1:40 pm

      Regular size tins

  • Reply Lynn Tremblay September 6, 2018 at 6:53 pm

    Hi, Could you use almond flour for these, and if so, would you use the same amount of flour, thank you.

    • Drizzle
      Reply Drizzle September 8, 2018 at 11:59 am

      Hi sorry I am not experienced with baking with almond flour, wish I could be more help

  • Reply Kelly October 15, 2018 at 7:47 pm

    Made these tonight. He came crumbs kind of disappeared into the muffin.. what do you think I did wrong? Looked good going into the oven.

    • Drizzle
      Reply Drizzle October 16, 2018 at 2:07 pm

      Hi Kelly, it is hard for me to say without being there, did your crumb mixture look like mine going onto the muffins? Maybe it was too heavy and sank into the muffins while baking?

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