Lemon Streusel Muffins
Delightful lemon muffins topped with a sweet streusel that perfectly balances the tartness of citrus for a sensational breakfast or snack.
Ingredients
For the muffins
- 2 cups all-purpose flour Measure accurately for best results.
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk Use at room temperature.
- 2 large eggs Use at room temperature.
- ½ cup vegetable oil
- 1 large lemon zest
- 1 large lemon juice Freshly squeezed is preferred.
For the streusel topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup cold butter Cubed.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until well combined.
- In another bowl, whisk together the buttermilk, eggs, oil, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing.
Streusel Topping
- In a separate bowl, mix together the flour, sugar, and cinnamon for the streusel topping.
- Add the cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Assembly and Baking
- Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle the streusel topping generously over each muffin.
- Bake for 15-20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for about five minutes before transferring them to a wire rack to cool completely.
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Notes
For a healthier version, substitute half of the all-purpose flour with whole wheat flour or oats. Serve warm with butter or cream cheese for an added touch.