Description
Lemony muffins with a crunchy streusel topping. Perfect for a weekend breakfast!
Ingredients
- FOR THE MUFFINS:
- 2 cups Flour
- ¾ cups Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ½ cups Fresh Lemon Juice
- 1 Tablespoon Lemon Zest
- ¼ cups Greek Yogurt
- ½ cups Vegetable Oil
- FOR THE TOPPING:
- ⅓ cups Brown Sugar
- ¼ cups Flour
- 2 Tablespoons Cold Butter, Cut Into Small Pieces
- FOR THE MUFFINS:
- 2 cups Flour
- ¾ cups Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ½ cups Fresh Lemon Juice
- 1 Tablespoon Lemon Zest
- ¼ cups Greek Yogurt
- ½ cups Vegetable Oil
- FOR THE TOPPING:
- ⅓ cups Brown Sugar
- ¼ cups Flour
- 2 Tablespoons Cold Butter, Cut Into Small Pieces
Preparation
Preheat oven to 400 F. Prep a 12-count standard size muffin tin with either paper liners or spray the cups with cooking spray.
In a large bowl sift together the dry ingredients (flour through salt). Into the dry ingredients add the eggs, vanilla, lemon juice and zest, yogurt and oil and mix just until combined.
In a separate bowl combine the brown sugar and flour, for the topping. Cut in the butter until distributed. It should be incorporated with the flour and sugar and resemble little pebbles.
Scoop a heaping ¼ cup of batter into each muffin tin. Top each muffin with a generous tablespoon of the topping.
Bake at 400 F for 18-20 minutes. Use a toothpick to check if they’re done—it should come out clean when inserted in the middle. Remove from oven. Allow the muffins to cool for about 10 minutes.
Remove the muffins from the pan to a baking rack and enjoy warm or at room temperature.
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