Description
Enjoy these delightful Lemon Streusel Muffins. They are easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 1/4 cup all purpose flour (30 grams)
- 2 Tbsp granulated sugar
- 1 Tbsp unsalted butter, at room temperature
- 2 large eggs
- 1/2 cup vegetable oil (125 ml)
- 3/4 cup granulated sugar (150 grams)
- zest of 2 lemons
- 1 tsp lemon extract (optional)
- 1/2 cup buttermilk (125 ml)
- 1/4 cup lemon juice (63 ml)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour, using the fluff, scoop, and level method (250 grams)
Instructions
- Preheat the oven to 375F. Line a muffin pan with paper liners.
- Make the streusel first: combine the flour, sugar and butter and rub together with your fingers until the butter is incorporated and the mixture has a dry crumbly texture. Set aside.
- In a large mixing bowl whisk together the eggs, oil, sugar, and zest until well combined.
- Whisk in the extract, buttermilk and lemon juice.
- Whisk in the baking powder, baking soda, and salt, then fold in the flour. Mix just until combined and no dry flour remains, the batter will be somewhat lumpy.
- Fill 11-12 muffins cups nice and full with the batter, and then top with the streusel.
- Bake for 20-23 minutes until risen and a toothpick inserted in the center comes out without wet batter on it. Muffins are small and cook fast, so keep alert.
- Let the muffins cool for 5 minutes in the pan, then remove to a cooling rack.
- Be sure to store the cooled muffins in an airtight container to keep them fresh. They’re best eaten the same day.
Notes
- Store cooled muffins in an airtight container.
- Muffins are best eaten the same day.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg