Bakery-Style Lemon Muffins

[PrisonerOfHope]

Bakery-Style Lemon Muffins




Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 minutes
Yield: 12 muffins

Ingredients


streusel crumb topping:

1/4 cup (30g) all-purpose flour

2 tbsp (25g) granulated sugar

1 tbsp unsalted butter, melted


muffin batter:

1 cup (200g) granulated sugar

zest of 2 large lemons

1/2 cup (125ml) vegetable oil

2 large eggs

3/4 cup (180ml) whole milk

1/4 cup (60ml) lemon juice

1 tsp (5ml) vanilla extract

2 & 1/2 cups (315g) all-purpose flour

1 tbsp (13g) baking powder

1 tsp (5g) baking soda

1/2 tsp (2g) salt


lemon glaze:

1 cup (120g) powdered sugar

1–2 tbsp lemon juice


Instructions

Preheat the oven to 375F and line a standard muffin pan with paper liners.


Mix the flour and sugar for the streusel in a small bowl. Stir in the melted butter until all is moistened and looks like wet sand. Set aside.


Combine the sugar and lemon zest in a large bowl by rubbing the lemon zest into the sugar with your fingers until fragrant.

Whisk in the vegetable oil, eggs, milk, lemon juice, and vanilla extract.


Toss the flour, baking powder, baking soda, and salt in a medium bowl. Add the flour mixture to the wet ingredients and stir until just combined.


Divide the batter evenly into the prepared muffin pan, filling all the way to the top. Give the streusel a quick stir, breaking up any large clumps, then evenly sprinkle the streusel on top of each muffin.


Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes then transfer the muffins to a wire rack to cool completely before glazing.


In a small bowl, whisk the powdered sugar with 1 tbsp at a time of lemon juice until smooth. Drizzle over cooled muffins and enjoy.

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