Categories: Breakfast, Muffins
Ingredients
- Topping:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons finely grated lemon zest
- 1/4 cup unsalted butter , melted
- Muffins:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 2 tablespoons milk
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
Directions
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Preheat oven to 350°; line 12- cup muffin pan with paper liners.
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Topping-in a small bowl, combine flour, sugar, and lemon zest; mix in butter until streusel is crumbly; refrigerate until ready to use.
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Muffins-in a big bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, whisk together sugar, eggs, oil, and vanilla until well blended.
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Whisk in milk, lemon zest, and lemon juice until blended.
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Add the egg mixture to the flour mixture and stir until just blended.
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Divide batter evenly among prepared muffin cups; sprinkle with topping.
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Bake for 20-25 minutes or until tops are golden and a pick comes out clean.
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Let cool in pan on wire rack for 3 minutes, then transfer muffins to wire rack to cool.
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Serve these delicately flavored muffins with a cup of hot tea.