Lemon Vanilla Bean Muffins


by: A Calculated Whisk

These delicious muffins are richly flavored with lemon zest and juice and the seeds of a whole vanilla bean. The crunchy streusel on top makes them irresistible!


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serves: 12

1 1/2 cups flour

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (1 stick), melted and cooled

1/3 cup light agave nectar

1/3 cup milk

2 eggs

1 Seeds from vanilla bean, divided

Juice of one lemon

Zest of one lemon, divided

For the streusel topping:

1/4 cup flour

1/4 cup light brown sugar

2 tablespoons cold butter, diced

pinch of salt

Nutrition Facts
Lemon Vanilla Bean Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 221

  • Total Fat: 11 g
  •     Saturated Fat: 6.7 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 54.8 mg
  • Sodium: 232.4 mg
  • Total Carbs: 27.7 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 12.9 g
  • Protein: 3.4 g

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1.  Melt the butter and set it aside to cool. Preheat the oven to 325, and line a muffin tin with paper liners.

2.  In a medium bowl, whisk together the flour, sugar, baking powder and soda, and salt.

3.  In another bowl, mix together the cooled butter, agave nectar, milk, and eggs. Scrape in the seeds from the vanilla bean, saving a bit (about a quarter) for the streusel topping. Add the lemon juice and half the zest, saving the rest for the streusel.

4.  Add the liquid ingredients to the dry and mix just until combined. Divide the batter among your muffin cups (I use an ice cream scoop greased with cooking spray to make this easier).

5.  To make the streusel, combine all ingredients with the reserved vanilla seeds and lemon zest. Using your fingers, mix until the butter is incorporated and the mixture has a crumbly texture. Sprinkle on top of the batter-filled muffin cups. Bake for 20-25 minutes, until the tops of the muffins are light golden and a toothpick comes out clean.

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