Lemon Streusel Muffins
Lemon Streusel Muffins: these tangy lemon muffins with streusel crumb topping and lemon glaze make a wonderful breakfast or afternoon treat.
Ingredients
TOPPING
- ¼ cup butter room temperature
- 2 tablespoons all purpose flour
- ¼ cup sugar
MUFFINS
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 Large egg
- 1 cup sugar
- ¼ cup butter melted and cooled
- 1 cup plain yogurt or lemon flavored yogurt or sour cream
- 1 lemon juiced and zested
GLAZE
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°. Line muffin tin with wrappers or spray with cooking spray.
topping
- In a small bowl, combine topping ingredients, pressing together with fingers until firm. Put in freezer.
muffins
- 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, ¼ 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.
glaze
- 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.