Lemon Streusel Muffins
These moist and citrusy Lemon Streusel Muffins are just like something you’d find in your favorite café. They’re light, and topped with a crumbly topping!
Ingredients
Streusel Topping
- 70 g granulated sugar
- 55 g unsalted butter melted
- 100 g all-purpose flour plain flour
- 20 g milk
Lemon Muffins
- 335 g all-purpose flour plain flour
- 165 g granulated sugar
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1/4 tsp salt
- 2 medium lemons zested
- 60 g unsalted butter melted
- 20g g vegetable oil
- 80 g sour cream room temperature
- 250 g buttermilk room temperature
- 2 large eggs (55g each)
- 7 g vanilla extract
- 1 tsp lemon extract not flavoring!
Lemon Glaze
- 155 g powdered sugar sifted
- 20 g lemon juice
- 20 g heavy cream warmed
Instructions
Streusel Topping
- Add the all ingredients to a mixing bowl and use a fork to mix until combined and little pea sized crumbs form. Set aside.
Lemon Muffins
- Preheat your oven to 180C / 320F (fan on), 200C / 390F (fan off). Line your muffin tin with muffin liners. I just used cupcake liners. They’re smaller than traditional muffins. If you use large muffin liners and a muffin tray, this recipe will make 6 large muffins.
- Combine dry ingredients - Add the flour, sugar, baking powder, bicarb soda, salt and lemon zest to a large mixing bowl. Use a whisk to combine.
- Combine wet ingredients - Add the butter, oil, sour cream, buttermilk, eggs, vanilla extract and lemon extract to a small mixing bowl and whisk.
- Form batter - Add the wet ingredients to the dry ingredients and use a hand whisk to mix until no dry ingredients are showing. Some little bits of flour are ok, they’ll bake away. Just take care not to overmix.
- Bake - Divide the batter evenly amongst the muffin liners. Sprinkle the streusel crumbs on top. Bake in the middle rack of your oven for 20 minutes or until the edges of the muffins are golden. Take out of the oven and allow to cool.
Lemon Glaze
- Mix the powdered sugar, lemon juice and heavy cream in a bowl using a whisk. Drizzle the glaze on top, sprinkle with more lemon zest, slice and serve. Drizzle glaze on top of the cooled or warm muffins with a spoon and serve.
Notes
Storage - These muffins can be stored in an airtight container for up to three days.
Nutrition – is an approximate and is based on per muffin. This recipe makes 12 muffins using cupcake liners. It will make 6 large muffins if using muffins liners.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:379kcal | Carbohydrates:64g | Protein:6g | Fat:12g | Saturated Fat:7g | Polyunsaturated Fat:1g | Monounsaturated Fat:3g | Trans Fat:0.3g | Cholesterol:60mg | Sodium:167mg | Potassium:120mg | Fiber:1g | Sugar:34g | Vitamin A:390IU | Vitamin C:10mg | Calcium:71mg | Iron:2mg
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