Tender lemon muffin base (seriously, it’s tiny cake people – just keeping it real) with a crunchy streusel topping and a sweet and tart lemon glaze – it’s everything you’ve ever wanted a in a low carb muffin!
Don’t be intimidated by the multiple steps in these keto lemon sour cream muffins either – the muffin portion is made in the blender so it’s super easy, and the streusel topping is mixed with a fork in a bowl, as is the easy lemon glaze. There is lemon juice and/or zest added to every component, so it’s sooooooper lemony people – in the best possible way.
The sour cream made the muffins very tender, super rich, and the tart cream flavor really complemented the lemon. I’m hooked, and you will be too!
I made these both as muffins and as mini loaves, to see if it would bake up ok both ways. It totally did, and I’m on the fence about which way I liked it more. Both tasted the same, but I liked being able to just slice off a small piece of the loaf without committing to an entire muffin.
For the streusel topping:
For the lemon glaze:
For the streusel topping:
For the lemon glaze:
Don’t be intimidated by the multiple steps in these keto lemon sour cream muffins either – the muffin portion is made in the blender so it’s super easy, and the streusel topping is mixed with a fork in a bowl, as is the easy lemon glaze. There is lemon juice and/or zest added to every component, so it’s sooooooper lemony people – in the best possible way.
The sour cream made the muffins very tender, super rich, and the tart cream flavor really complemented the lemon. I’m hooked, and you will be too!
I made these both as muffins and as mini loaves, to see if it would bake up ok both ways. It totally did, and I’m on the fence about which way I liked it more. Both tasted the same, but I liked being able to just slice off a small piece of the loaf without committing to an entire muffin.
You’ll Need:
For the muffin:- 1/2 cup butter, softened
- 3/4 cup granulated erythritol sweetener
- 3 large eggs
- 3 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 1/2 cup superfine almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp xanthan gum or arrowroot powder
- 1/2 tsp vanilla extract
- 1 cup full fat sour cream
- pinch of salt
For the streusel topping:
- 3 Tbsp butter, melted
- 3/4 cup superfine almond flour
- 3 Tbsp erythritol sweetener
- 1 tsp lemon zest
- 1 Tbsp coconut flour
For the lemon glaze:
- 1/2 cup confectioners style erythritol
- 3 Tbsp lemon juice
Instructions:
For the muffin layer:- Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth.
- The mixture is thick so you’ll have to stop a few times and scrape the sides down with a silicone spatula to get it going the first minute or so.
- Preheat the oven to 350 degrees (F) and then start your streusel topping.
For the streusel topping:
- Combine the melted butter, almond flour, sweetener, lemon zest and coconut flour in a small bowl and stir well with a fork until a crumbly dough forms.
- Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups – or into a small loaf or cake pan.
- Crumble the streusel topping in pea sized pieces over the top of the batter.
- Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 50 minutes (loaf or cake pan) OR until a toothpick or knife inserted in the center comes out clean.
For the lemon glaze:
- Combine the erythritol and lemon juice in a cup or small bowl. Stir with a fork until smooth.
- If too runny, add another Tbsp of erythritol (or more) until an opaque but still pourable glaze forms.
- If too stiff to pour, add another tsp of lemon juice to loosen.
- Pour the glaze over the muffins after they are baked and slightly cool. Serve warm or room temperature.
- Store any leftovers covered in the refrigerator for up to a week.
