If you need a bright way to start your day, or a sweet lemony afternoon treat these Lemon Streusel Muffins are just the ticket.
Unlike most streusel toppings, this one does not use brown sugar or cinnamon. Don’t get me wrong. I love brown sugar and cinnamon, just not with lemon. And these muffins are loaded with lemony goodness from the tangy glaze down to the moist muffins.
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The next time life hands you lemons, whip a quick batch of these Lemon Streusel Muffins.
- 1/4 cup butter room temperature
- 2 tablespoons all purpose flour
- 1/4 cup sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 Large egg
- 1 cup sugar
- 1/4 cup butter melted and cooled
- 1 cup plain yogurt or lemon flavored yogurt or sour cream
- 1 lemon juiced and zested
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees. Line muffin tin with wrappers or spray with cooking spray.
- In a small bowl, combine topping ingredients, pressing together with fingers until firm. Put in freezer.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In another mixing bowl, whisk together egg and sugar until thick and yellow (about 30 seconds). Whisk in melted butter until combined. Add yogurt, 1/4 cup of lemon juice and about half of the lemon zest.
- Fold in flour mixture until batter is just mixed (do not over mix). Scoop batter into muffin tins. Remove topping from freezer and crumble on top of the muffins.
- Bake at 350 degrees until a toothpick inserted in the center comes out with crumbs but no uncooked batter (15-20 minutes). Remove from pan and let cool.
- While muffins are cooling, prepare glaze. In a small bowl, combine powdered sugar and remaining lemon zest. Add remaining lemon juice about a tablespoon at a time until it is drizzling consistency.
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