Lemon Streusel Muffin
Delight in these moist and tangy lemon streusel muffins topped with a sweet, crumbly streusel. Perfect for breakfast or a refreshing snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice (about 1-2 lemons)
1 teaspoon vanilla extract
1/2 cup granulated sugar (for streusel topping)
1/3 cup all-purpose flour (for streusel topping)
1/4 cup unsalted butter, cold and cubed (for streusel topping)
1 teaspoon ground cinnamon (for streusel topping)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
In a small bowl, prepare the streusel topping by combining 1/2 cup sugar, 1/3 cup flour, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Sprinkle the streusel topping evenly over each muffin.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.