Description
Bright and flavorful lemon muffins topped with a crumbly streusel, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 1/4 cup all-purpose flour (30 grams)
- 2 tablespoons granulated sugar
- 1 tablespoon 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 teaspoon lemon extract (optional)
- 1/2 cup buttermilk (125 ml)
- 1/4 cup lemon juice (63 ml)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour, fluff, scoop, and level method (250 grams)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
- Make the streusel topping: Combine 1/4 cup flour, 2 tablespoons sugar, and 1 tablespoon butter. Rub the mixture together until crumbly. Set aside.
- In a large mixing bowl, whisk together the eggs, vegetable oil, 3/4 cup sugar, and zest of 2 lemons until well combined.
- Whisk in the optional lemon extract, followed by the buttermilk and lemon juice.
- Combine the baking powder, baking soda, and salt in the wet mixture. Slowly fold in the 2 cups flour just until combined; the batter should remain lumpy.
- Fill 11-12 muffin cups generously with batter and sprinkle streusel on top.
- Bake for 20-23 minutes until muffins rise and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack.
- Enjoy warm with a pat of butter!
Notes
To enhance flavor, use fresh lemons for zest and juice. Store muffins in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, lemon, baked goods, breakfast, snacks
