Lemon Streusel Muffins

These sweet lemon streusel muffins are so delicious, and so easy to make! They’re tender and soft, with a deliciously sweet streusel topping!

I know I already have a lot of muffin recipes on the site, but there’s always room for one more! My toddler is a very selective eater, but she does love to eat a good muffin for breakfast, so I enjoy finding new flavors of muffins for her to explore. These lemon streusel muffins are one of our favorites, and they are so easy to make and so delicious! They get their flavor from a combination of fresh lemon zest and lemon extract, and they’re so sweet and lemony, without being overpowering. They are like a little burst of sunshine to start the day!

These muffins use the same base as my favorite blueberry streusel muffins, and I love that it is so adaptable and delicious! The lemon zest makes these muffins taste so fresh and bright, and the sweet buttery streusel on top adds the perfect touch. They’re so quick to throw together using pantry and fridge staples, and I can have them on the table in about 30 minutes. They’re perfect for a busy morning or a tasty after school snack!

These muffins will keep for 3-4 days if stored in an airtight container (and longer if you pop them in the fridge). As with a lot of my muffin recipes, I often make a batch ahead of time and freeze them with two muffins per bag, to make it easy for my older kids to pull them out for school lunches. These lemon streusel muffins are so good!

Lemon Streusel Muffins

Print Recipe

Prep Time:20 minutes mins

Cook Time:15 minutes mins

Total Time:35 minutes mins

Ingredients

for the muffins:

• 1 cup sugar
• zest of one lemon
• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk warmed
• 1/4 cup canola oil
• 4 tablespoons melted butter
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons lemon extract

for the streusel:

• 1/2 cup flour
• 1/4 cup sugar
• 4 tablespoons melted butter

Instructions

• Preheat the oven to 425. Add 18 paper liners to two muffin tins. In a large bowl, rub the lemon zest into the sugar until fragrant. Add the the flour, baking powder, and salt, and whisk to combine In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, vanilla, and lemon extract. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
• Scoop the batter into the prepared muffin tins, filling 3/4 full. To make the streusel, whisk the flour and sugar together with a fork in a small bowl. Drizzle in the melted butter, and whisk until the butter is blended in and the mixture is crumbly. Sprinkle the streusel over the tops of the muffins. Bake 15-18 minutes, or until light golden brown on top and cooked through.

Servings: 18