Description
Bright and tangy Lemon Streusel Muffins are bursting with fresh lemon zest and juice, topped with a buttery crumbly streusel for extra texture and flavor. Perfect for breakfast, brunch, or a sweet snack, these moist muffins bake fast and involve easy steps that result in a delightful citrus treat.
Ingredients
Scale
Streusel Topping
- 1/4 cup all purpose flour (30 grams)
- 2 Tbsp granulated sugar
- 1 Tbsp unsalted butter, at room temperature
Muffin Batter
- 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 (250 grams) (using the fluff, scoop, and level method)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners to prevent sticking and make cleanup easier.
- Make the Streusel: In a small bowl, combine the flour, sugar, and softened butter. Rub the ingredients together with your fingers until the mixture is crumbly and the butter is fully incorporated. Set this aside to use as the topping.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, and lemon zest until the mixture is smooth and well combined.
- Add Liquid Flavors: Stir in the lemon extract (if using), buttermilk, and fresh lemon juice until blended evenly into the batter.
- Incorporate Dry Ingredients: Whisk in the baking powder, baking soda, and salt. Then gently fold in the all-purpose flour just until no dry flour remains. The batter should remain a bit lumpy, so avoid overmixing.
- Fill Muffin Cups: Spoon the batter into the lined muffin cups, filling each to the top for nice full muffins. Sprinkle the prepared streusel evenly over each muffin to add a crunchy topping.
- Bake: Bake in the preheated oven for 20-23 minutes until the muffins are risen and golden, and a toothpick inserted into the center comes out clean without wet batter.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack. Enjoy warm with butter for extra indulgence.
- Store Properly: Once cooled, store the muffins in an airtight container to preserve freshness. Best eaten the same day for optimal texture and flavor.
Notes
- Use fresh lemon zest and juice for the brightest flavor.
- Do not overmix the batter to keep muffins tender and light.
- Lemon extract is optional but adds a more intense lemon aroma.
- Muffins bake quickly; check at 20 minutes to avoid overbaking.
- Store in an airtight container at room temperature; avoid refrigeration as it can dry them out.
