Zutaten für Lemon Streusel Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- Lemon Yogurt
- Vegetable Oil
- Fresh Lemon Zest
- 2 large eggs
- Blueberries
- 1/4 cup cold unsalted butter
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Zubereitung von Lemon Streusel Muffins
- Preheat oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 cup granulated sugar, and 1/2 teaspoon salt.
- In a large bowl, whisk together 1 cup plain yogurt, 1/2 cup vegetable oil, 2 tablespoons lemon zest, and 2 large eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup blueberries or other desired fruit (optional).
- Fill muffin cups ¾ full.
- For the streusel topping: In a small bowl, combine 1/2 cup granulated sugar, 1/2 cup all-purpose flour, and 1/4 cup cold unsalted butter, cut into small pieces. Mix with your fingers or a pastry blender until crumbly.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake for 12-13 minutes for medium muffins, or 20 minutes for mini muffins. Check for doneness with a toothpick.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Variations: For a poppy seed muffin, omit the fruit and add 1/4 cup poppy seeds. For a pecan muffin, omit the fruit and add 1 cup finely chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
78g
Fat
14g
Carbs
12g
