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
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
2 freestyle SP (blue & purple), 2SP (green)/2PP each
  • 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
  • 2 Tbsp sugar
  • 2.5 Tbsp flour
  • ¾ Tbsp melted light butter (I use Gay Lea)
  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.
Freestyle SP- (blue) 2 using WW recipe builder
Smart Points- (green) 2 using SP calculator *same on purple
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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  • Avatar
    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

    • Avatar
      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

    • Avatar
      Reply Kimmy December 7, 2019 at 9:15 pm

      I have a nut allergy, so I can’t use almond milk. Is there an alternative you recommend?

      • Drizzle
        Reply Drizzle December 14, 2019 at 1:05 pm

        Any milk is fine 🙂

  • Avatar
    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

  • Avatar
    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 🙂

  • Avatar
    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

  • Avatar
    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 🙂

  • Avatar
    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

  • Avatar
    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 🙂

  • Avatar
    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 🙂

  • Avatar
    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 🙂

  • Avatar
    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

  • Avatar
    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

  • Avatar
    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?

  • Avatar
    Reply Sue January 14, 2019 at 11:34 am

    I make these without the butter-crumb topping. Does that reduce the point-value? I was thinking they would be 3sp for two in that case (as I always eat two at a time lol). Love your muffin recipes by the way!

    • Drizzle
      Reply Drizzle January 16, 2019 at 11:35 am

      HI Sue, I only figured points out with the crumble, my guess it would bring them down to 2 for 3SP as you mentioned

  • Avatar
    Reply Emma Sewell February 10, 2019 at 12:08 pm

    I used cupcake paper because I didn’t have cooking spray and the muffins are completely stuck to the paper 🙁

    • Drizzle
      Reply Drizzle February 10, 2019 at 12:35 pm

      So sorry Emma, I never use paper liners, due to ingredients used in most my muffins it will cause sticking that’s why I suggest cooking spray

  • Avatar
    Reply Emma Sewell February 10, 2019 at 4:35 pm

    I made them again – greased the muffin tin and they turned out great! Thanks.

    • Drizzle
      Reply Drizzle February 11, 2019 at 10:47 am

      That’s great to hear 🙂

  • Avatar
    Reply Sarah January 28, 2020 at 5:10 pm

    Could I use muffin liners instead of directly in the cup?

    • Drizzle
      Reply Drizzle January 31, 2020 at 7:28 pm

      I typically do not use liners, with the ingredients used the muffins tend to stick to them

  • Avatar
    Reply Liz January 30, 2020 at 11:12 am

    For anyone needing more lemon flavour I added 1/2 tsp lemon extract. They were perfect all around. Thx for the recipe!

    • Drizzle
      Reply Drizzle January 31, 2020 at 7:30 pm

      Thanks for the tip Liz 🙂

  • Avatar
    Reply SAMANTHA LIMNER February 16, 2020 at 9:40 pm

    First time working with this light butter. I tried melting the butter in the microwave and I seemed to lose a lot on my microwave ceiling…. is it better to melt it over the stove? Also I used the juice and zest of one lemon; I don’t think it yielded a full tbs of zest. How many lemons do you usually use? Thanks!

    • Drizzle
      Reply Drizzle February 20, 2020 at 10:50 am

      Hi Samantha, I always cover the butter with some paper towel, just pop it in a small dish and cover loosely with paper towel and it will be fine. Also re: lemon, it could depend how big the lemon is, and you might not be getting all the peel (zest) off but I can easily get a Tbsp from 1 lemon

  • Avatar
    Reply Jan February 14, 2021 at 3:40 pm

    I tried these and didn’t have good luck with them. Maybe because I substituted the eggs with liquid egg thatI has on hand? They were rather mushy in texture and I baked them for 28 minutes in total. Do you think the egg switch would cause this? Thanks!

    • Drizzle
      Reply Drizzle February 15, 2021 at 1:07 pm

      Hi Jan, it is hard to say, the egg whites should be ok to use as I do a lot of baking recipes with just egg whites.

  • Avatar
    Reply Brenda February 25, 2021 at 1:37 am

    I really like the fact that these are such a low point muffin. I didn’t think they had much lemon flavor. Next time I will add more lemon juice and zest from 2 whole lemons. Also want to add blueberries. Do you think adding blueberries will change the cook time?

    • Drizzle
      Reply Drizzle February 27, 2021 at 3:56 pm

      Hi Brenda, I think blueberries will be a nice addition, I don’t think they will change the baking time

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