Lemon Streusel Muffins
User Reviews
4.9
Lemon Streusel Muffins
Description
These muffins combine eggs, vegetable oil, sugar, lemon zest, and lemon juice mixed with baking powder and soda to create a fluffy, slightly dense batter. Buttermilk adds acidity and moisture, contributing to a tender crumb. The batter is mixed gently to avoid overworking and maintain lightness. A streusel topping made from flour, sugar, and softened butter is sprinkled on each muffin before baking at 375°F until golden and a toothpick inserted comes out clean.
The result is a balance between soft, citrus-infused muffin interior and the crumbly, sweet topping that adds texture. The lemon flavor is bright but not overpowering, offering a fresh and slightly tart profile.
They are best enjoyed warm, optionally with butter, but also keep well stored in an airtight container. Quick reheating restores freshness and softness.
Make-ahead tip: Store muffins single-layer at room temperature for a few days or freeze for longer preservation.
Ingredients
streusel topping
- 1/4 cup all-purpose flour 30 grams
- 2 Tbsp granulated sugar
- 1 Tbsp unsalted butter at room temperature
muffins
- 2 large egg
- 1/2 cup vegetable oil 125 ml
- 3/4 cup granulated sugar 150 grams
- lemon zest of 2 lemons
- 1 tsp lemon extract optional
- 1/2 cup buttermilk 125 ml
- 1/4 cup lemon juice 63
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour using the fluff, scoop, and level method, 250 grams
Instructions
- Preheat the oven to 375F Line a muffin pan with paper liners.
- Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crunmbly texture. Set aside.
- In a large mixing bowl whisk together the eggs, oil, and sugar, and zest until well combined.
- Whisk in the extract, buttermilk and lemon juice.
- Whisk in the baking powder, baking soda, and salt, then fold in the flour. Mix just until combined and no dry flour remains, the batter will be somewhat lumpy.
- Fill 11-12 muffins cups nice and full with the batter, and then top with the streusel.
- Bake for 20-23 minutes (mine took 23 minutes) until risen and a toothpick inserted in the center comes out without wet batter on it. Muffins are small and cook fast, so keep alert.
- Let the muffins cool for 5 minutes in the pan, then remove to a cooling rack. I like to enjoy one warm with butter...yum!
- Be sure to store the cooled muffins in an airtight container to keep them fresh. They're best eaten the same day.
Notes
- Reheat day-old muffins in the microwave for 15-20 seconds to refresh texture and warmth.
- Enjoy muffins warm with a pat of butter for enhanced flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11-12 muffins
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 188mg | 8% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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