Best 6 Lemon Streusel Muffins Recipes

LEMON/RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

LEMON-STREUSEL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

GLAZED LEMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. Set aside.
• In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.
• Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes.
• Grease or paper line muffin cups and fill the cups 3/4 full.
• In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
• Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
• Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.

LEMON STREUSEL MUFFINS

Steps:

• Preheat the oven to 400*.
• Grease or paper line medium sized muffin cups or mini- cups.
• In a small bowl, combine flour, baking powder, baking soda, sugar, and salt.
• Mix well.
• In a large bowl, combine yogurt, oil, lemon zest and the eggs.
• mix well.
• Add dry ingredients but stir only until it is moistened.
• Gently fold in the fruit.
• Fill prepared muffin tin three-fourths full with batter.
• Topping: Combine sugar,flour and butter and mix until crumbly.
• Sprinkle this over the batter.
• Bake for 12 to 13 min.
• for mini muffins and 20 min.
• for medium sized muffins.
• Cool for 5 min.
• then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c.
• popy seeds or 1 c.
• finely chopped pecans.

STREUSEL-TOPPED LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. Place paper baking cups in 12 regular-size muffin cups or grease bottoms of muffin cups.
• Crush Mom's Best Cereals Blueberry Wheatfuls in food processor. Set aside.
• Mix ¼ cup crushed cereal, 2 tablespoons brown sugar, ½ teaspoon cinnamon and butter in small bowl until crumbly; set aside.
• Beat egg, oil, brown sugar, milk and lemon zest in large bowl. Stir in remaining crushed cereal, flour, baking powder, salt and cinnamon just until moistened. Gently stir in blueberries. Divide batter among muffin cups; sprinkle with topping.
• Bake 15-20 minutes or until golden brown. Enjoy!

BLUEBERRY LEMON STREUSEL MUFFINS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix. In another take your blueberries and a spoonful of your dry mix and toss. This actually will help your blueberries stay put in the batter and not sink to the bottom. In your last bowl combine the vegetable oil, egg, and milk. Whisk. Combine the flour mixture with the butter mixture all at once and then mix. Don't over mix! Add your blueberries and mix as little as possible. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you're like me just use your hand. Then sprinkle over the muffin batter. Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.