This light and lemony muffin recipe is a sunny treat on these cold, dark winter days. There’s no mixer required for this recipe, so it’s super easy to prepare…and that streusel topping makes these muffins extra delicious!

Ingredients:

For the streusel topping:

• 1/2 cup flour
• 1/4 cup sugar
• 2 tbsp butter, softened
• 1 tsp grated lemon zest
• 1/4 tsp salt

For the muffins:

• 2 eggs, at room temperature
• 1/2 cup vegetable oil (I use olive oil)
• 3/4 cup sugar
• zest from two lemons
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/2 cup buttermilk or Greek yoghurt (low fat is fine)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 cups flour

For the lemon glaze:

• 1/2 cup powdered sugar
• 1-2 tsp lemon juice

Method:

1. Preheat oven to 375F and line muffin pan with paper liners.
2. For the streusel: add all streusel ingredients to a bowl and mix together using a fork or your fingers to create a coarse crumble. Place in refrigerator while you make the muffin batter.
3. In a large bowl, whisk together the eggs, oil, sugar and lemon zest.
4. Add in the vanilla extract, buttermilk and lemon juice.
5. Next, stir in the baking powder, baking soda, salt and flour. Mix until well combined.
6. Spoon batter into prepared muffin tin. I like to use a medium ice cream scoop for this.
7. Sprinkle each muffin generously with the streusel topping.
8. Bake muffins for 20-22 minutes, until a toothpick inserted in centre comes out clean.
9. Cool completely before drizzling with lemon glaze.
10. For the lemon glaze: stir together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a bit more lemon juice. If it is too thin, add a little extra powdered sugar. Drizzle over completely cooled muffins.

Yield: Twelve muffins