How should I store these lemon streusel muffins?

Store cooled muffins in an airtight container at room temperature. This helps keep them fresh.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the brightest, best flavor. Bottled juice can work in a pinch, but the taste might not be quite as vibrant.

What if I do not have buttermilk?

You can make a substitute for buttermilk. Measure out a half cup of regular milk (dairy or non dairy). Stir in half a tablespoon of fresh lemon juice or white vinegar. Let it sit for about 5 minutes until it thickens slightly.

How long do these muffins last?

When stored properly in an airtight container, they are best enjoyed within 2-3 days.

Can I freeze these muffins?

Yes, you can freeze cooled muffins. Wrap each muffin individually in plastic wrap, then place them in a freezer safe bag or container. They should last for up to 3 months. Thaw at room temperature.

Is the lemon extract necessary?

No, the lemon extract is optional. The recipe uses plenty of lemon zest and juice for flavor. The extract just gives an extra boost of lemon brightness.

My streusel topping disappeared into the muffin tops. What happened?

This usually happens if the butter in the streusel was melted or too soft. Using softened but not melted butter and gently rubbing it in until coarse crumbs form is key. Also, make sure you do not overmix the muffin batter; a very loose batter can sometimes absorb the topping more easily.

Bright & Tangy Lemon Streusel Muffins

Description

These Lemon Streusel Muffins are irresistibly bright and sunny, bursting with fresh lemon flavor and topped with a sweet, buttery crumb that adds the perfect texture contrast!

Ingredients

For the Streusel Topping

1/4 cup (30 grams) all-purpose flour
2 tablespoons (25 grams) granulated sugar
1 tablespoon (15 grams) unsalted butter, softened

For the Muffins

2 large eggs
½ cup (125 ml) vegetable oil
¾ cup (150 grams) granulated sugar
Zest of 2 lemons, finely grated
1 teaspoon (5 ml) lemon extract (optional)
½ cup (125 ml) buttermilk
¼ cup (65 ml) fresh lemon juice
2 teaspoons (10 grams) baking powder
½ teaspoon (2 grams) baking soda
½ teaspoon (3 grams) salt
2 cups (250 grams) all-purpose flour

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it well.
First, prepare the streusel topping. In a small bowl, combine the flour, sugar, and softened butter. Use your fingers to rub the ingredients together until the butter is fully incorporated and the mixture resembles coarse crumbs. Set this aside.
In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, and lemon zest until they are well combined and the mixture is smooth.
Next, whisk in the lemon extract (if using), buttermilk, and fresh lemon juice into the wet mixture.
Add the baking powder, baking soda, and salt to the bowl and whisk them in. Then, gently fold in the all-purpose flour using a spatula or wooden spoon. Mix just until all the dry flour is incorporated. The batter may look slightly lumpy, which is perfectly fine. Do not overmix.
Divide the batter evenly among 11 to 12 muffin cups, filling each cup generously. Sprinkle the prepared streusel topping over the top of the batter in each cup.
Bake the muffins for 20 to 23 minutes. Baking time can vary, but check for doneness around the 20-minute mark. The muffins are ready when they are risen and a toothpick inserted into the center of a muffin comes out clean without wet batter. Keep a close eye on them as they are small and bake quickly.
Let the muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. For a real treat, enjoy one warm from the oven, perhaps with a little butter.
Store cooled muffins in an airtight container to help keep them fresh. They taste best when enjoyed within the first day or two.

Notes

For a day-old muffin that tastes fresh, warm it gently in the microwave for 15 to 20 seconds. Enjoy it just as it is or with a pat of butter.

Nutrition

Serving Size: 1 muffin
Calories: 188 kcal
Sugar: 17g
Sodium: 188mg
Fat: 12g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg