Although breakfast time is a really important time of the day for us as a family, this morning I was all over the place and had to rush out of the house. But I did manage to get a batch of these lemon muffins in the oven before the boys got up and ready for school. The kids were able to take a few of these for breakfast while they were still warm. These muffins are perfect when no one wants to sit and eat a full breakfast first thing in the morning.
Preparation Time 15 minutes
Cook Time 20 minutes
Yields 12
Ingredients
Streusel Topping
1/4 cup/ 30 grams flour
2 tablespoons sugar
1 tablespoon butter- room temperature
Muffins
2 eggs- room temperature
1/2 cup / 125 ml oil
3/4 cup/ 150 grams sugar
Zest of 2 lemons
1 teaspoon lemon extract
1/2 cup/ 125 ml buttermilk
1/4 cup lemon juice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups/ 250 grams flour
Instructions
Preheat the oven to 180c. Line a muffin pan with liners. Set it aside.
Make the streusel: rub the ingredients together until crumbly. Set aside.
In another bowl: combine eggs, oil, sugar and mix well until smooth. Add the extract, buttermilk and juice.
Whisk the flour, baking powder, baking soda and salt in another clean bowl.
Create a well in the dry ingredients, pour the wet ingredients into the dry ingredients. Fold them in until only a few dry spots of dry ingredients remain. The mixture will be lumpy. Don’t over mix the batter.
Fill the muffin pan until three quarters of the way to the top. Top with 1 teaspoon of the streusel.
Bake the muffins at 200c for 5 minutes, then reduce the temperature without opening the oven door for 15 minutes.
Remove the pan from the oven and cool them in the pan for 5 minutes before taking the muffins out and putting them on a cooling rack.
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