Lemon Streusel Muffins
Soft, tangy muffins topped with a crumbly streusel for a delightful morning treat.
Ingredients
For the Muffins
- 1/4 cup all-purpose flour This adds to the dry ingredients for the batter.
- 2 Tbsp granulated sugar Sweetness is key!
- 1 Tbsp unsalted butter, at room temperature For that rich flavor and moist crumb.
- 2 large eggs To help bind things together.
- 1/2 cup vegetable oil This adds moisture without making the muffins heavy.
- 3/4 cup granulated sugar The main sweetener in the muffin batter.
- Zest of 2 lemons The zest brings out bright, citrusy flavors.
- 1 tsp lemon extract (optional) For a more intense lemon flavor.
- 1/2 cup buttermilk For tenderness and richness.
- 1/4 cup lemon juice The star ingredient, packed with flavor!
- 2 tsp baking powder This helps the muffins rise.
- 1/2 tsp baking soda For extra leavening.
- 1/2 tsp salt A touch of salt enhances the sweetness.
- 2 cups all-purpose flour Use the fluff, scoop, and level method to measure.
For the Streusel
- 1/4 cup all-purpose flour Adds structure to the streusel.
- 2 Tbsp granulated sugar Sweetness for the topping.
- 1 Tbsp unsalted butter, at room temperature For that crumbly texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
- In a small bowl, combine 1/4 cup all-purpose flour, 2 Tbsp granulated sugar, and 1 Tbsp unsalted butter for the streusel. Use your fingers to rub the butter into the mixture until it resembles a dry, crumbly texture. Set aside.
- In a large mixing bowl, whisk together 2 large eggs, 1/2 cup vegetable oil, 3/4 cup granulated sugar, and the zest of 2 lemons until well combined.
- Whisk in 1 tsp lemon extract (if using), 1/2 cup buttermilk, and 1/4 cup lemon juice until you have a smooth batter.
- In a separate bowl, whisk together 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 cups of flour. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be somewhat lumpy.
- Fill 11-12 muffin cups nice and full with the batter and top each muffin with the streusel mixture.
Baking
- Bake in the preheated oven for 20-23 minutes, or until the muffins are risen and a toothpick inserted in the center comes out clean.
- Let your muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Notes
Store muffins in an airtight container to maintain freshness; they are best eaten the same day but can last for 2-3 days at room temperature or in the fridge for a longer shelf life.