Lemon Streusel Muffins

4.87 from 165 votes

Lemony muffins with a light streusel topping ~ they're like a burst of sunshine!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: -12 muffins

Calories: 188kcal

Preheat the oven to 375F Line a muffin pan with paper liners.
Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crunmbly texture. Set aside.
In a large mixing bowl whisk together the eggs, oil, and sugar, and zest until well combined.
Whisk in the extract, buttermilk and lemon juice.
Whisk in the baking powder, baking soda, and salt, then fold in the flour. Mix just until combined and no dry flour remains, the batter will be somewhat lumpy.
Fill 11-12 muffins cups nice and full with the batter, and then top with the streusel.
Bake for 20-23 minutes (mine took 23 minutes) until risen and a toothpick inserted in the center comes out without wet batter on it. Muffins are small and cook fast, so keep alert.
Let the muffins cool for 5 minutes in the pan, then remove to a cooling rack. I like to enjoy one warm with butter...yum!
Be sure to store the cooled muffins in an airtight container to keep them fresh. They're best eaten the same day.

for the perfect day old muffin, pop it in the microwave for 15-20 seconds, then enjoy with a pat of butter!