Ingredients
The following ingredients have 12 Servings
- Muffins:
- 2 cups of flour
- 1 Tbsp of baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 cup of white granulated sugar
- 4 tbs melted butter
- 1½ cups of lowfat buttermilk (I use 1%)
- 1/3 cup sour cream
- Lemon zest from 1 large lemon
- Streusel Topping:
- 1/4 cup brown sugar
- 2 Tbsp. white granulated sugar
- Zest from 1 lemon
- 1/3 cup all-purpose flour
- 2 1/2 Tbsp melted unsalted butter
Instruction
- Preheat the oven to 375 and grease a 12-cup muffin pan with some baking spray.
- In a large mixing bowl, whisk egg, sugar, melted butter, sour cream and buttermilk.
- Sift in flour, salt, baking powder and baking soda. Whisk together until smooth.
- Add lemon zest and whisk until evenly incorporated. Set batter aside. Let it stand for about 15 minutes.
- In a medium bowl, combine brown sugar, white sugar, lemon zest and flour. Mix well until all ingredients are incorporated evenly.
- Pour in melted butter and carefully fold it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
- Sprinkle about two tablespoons of streusel on top of each muffin.
- Fill muffin pan cups about 2/3 full with muffin batter. I recommend using an ice cream scoop when making muffins and cupcakes, so that you have an even amount of batter each time. Bake for 18-20 minutes. (Do a toothpick test to check if they are done, or just touch the top to feel how firm they are.)
