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

Drizzle
2 freestyle SP (blue & purple), 2SP (green)/2PP each
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Baking
Servings 12

Ingredients
  

  • 2 eggs
  • 1 Tbsp sugar
  • 1/3 cup unsweetened applesauce
  • 1/3 cup plain 0% greek yogurt
  • 1/3 cup almond milk unsweetened
  • 3 Tbsp fresh squeezed lemon juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup flour
  • 1 Tbsp fresh lemon zest
  • FOR THE CRUMB TOPPING
  • 2 Tbsp sugar
  • 2.5 Tbsp flour
  • 3/4 Tbsp melted light butter I use Gay Lea

Instructions
 

  • Preheat oven to 350F and spray a regular 12 hole muffin tin with some cooking spray.
  • In a bowl whisk your eggs and 1 Tbsp of sugar together, add in applesauce, yogurt, milk and lemon juice, stir well.
  • Mix in 1 cup of flour, baking powder and soda then stir in your lemon zest, fresh is best, right from the lemon peel.
  • 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.
  • Bake in the oven for approx 18 minutes. Makes 12 muffins, they will freeze well, best stored in fridge.

Notes

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

 

Author

44 Comments

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

    • Drizzle Reply

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

    • 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

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

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

    • Drizzle Reply

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

  2. 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

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

  3. Mike Wolfson Reply

    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

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

  4. Michele Priest Reply

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

  5. 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

      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

  6. 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

      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 🙂

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

    • Drizzle Reply

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

  8. 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

      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 🙂

    • Drizzle Reply

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

  9. 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

      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?

  10. 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

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

  11. Emma Sewell Reply

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

    • Drizzle Reply

      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

  12. Emma Sewell Reply

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

    • Drizzle Reply

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

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

  14. SAMANTHA LIMNER Reply

    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

      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

  15. 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

      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.

  16. 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

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

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