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Lemon Streusel Muffins
Delicious lemon muffins topped with struesel and lemon glaze.
Course
Bread, Breakfast
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
24
muffins
Calories
319
kcal
Author
Leigh Anne Wilkes
Equipment
Muffin Pan
Muffin Scoop
Microplane
Citrus Press
Ingredients
Topping
3/4
cup
all purpose flour
3/4
cup
sugar
1/2
cup
butter
chilled
pinch
of salt
Muffin
3
eggs
2
cups
granulated sugar
1
cup
vegetable oil
1
Tbsp
lemon zest
2
Tbsp
fresh lemon juice
1
tsp
vanilla extract
2
tsp
baking soda
4
cups
all purpose flour
1
tsp
salt
2
cups
plain Greek Yogurt
Glaze
1/2
cup
powdered sugar
lemon juice to make a drizzling consistency
Instructions
Preheat oven to 375 degrees F.
Line muffin tin with paper liners.
Mix together topping ingredients, use a pastry blender to cut in butter or use your fingers.
Mix together eggs, sugar and oil. Beat until creamy.
Add in lemon zest, juice, vanilla, baking soda, flour and salt.
Add in Greek yogurt. Batter will be slightly lumpy.
Fill muffin tins 3/4 full.
Sprinkle top with crumb mixture and bake for 18-22 minutes or until a toothpick comes out clean.
Mix together glaze. Add enough juice to get a good drizzling consistency.
Cool 5 minutes and then drizzle with glaze.
Nutrition
Calories:
319
kcal
|
Carbohydrates:
45
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
10
g
|
Cholesterol:
31
mg
|
Sodium:
250
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
148
IU
|
Vitamin C:
1
mg
|
Calcium:
26
mg
|
Iron:
1
mg