You are here

Lemon Streusel Cuffins

muffin.master's picture
These lemon streusel muffins or cuffins are delicate little muffins baked with vanilla, lemon juice and lemon zest. Topped with the streusel toppings these little muffins look fancy and taste great. Pop these easy to bake muffins in the oven to make it seem like you slaved all day!
  Cake and pastry flour 2 1⁄4 Cup (36 tbs), sifted
  Baking powder 2 Teaspoon (Around 10 milliliter)
  Salt 1⁄2 Teaspoon (Around 2 milliliter)
  Granulated sugar 1 3⁄4 Cup (28 tbs) (Around 425 milliliter)
  Fresh lemon juice 15 Milliliter (Around 1 tablespoon)
  Grated lemon zest 1 Teaspoon (Around 5 milliliter)
  Non fat plain yogurt 8 Ounce (Around 250 G)
  Vegetable oil 45 Milliliter (Around 3 tablespoon)
  Vanilla 1⁄2 Teaspoon (Around 2 milliliter)
  Egg whites 4 Large
  Firmly packed brown sugar 1⁄4 Cup (4 tbs) (Around 50 milliliter)
  Uncooked oats 1⁄4 Cup (4 tbs) (Around 50 milliliter)
  Cinnamon 1⁄4 Teaspoon (Around 1 milliliter)

In a large mixer bowl, combine flour, baking powder and salt.
In another bowl, beat together sugar, juice, zest, yogurt, oil and vanilla.
Pour into flour mixture and beat on low speed just until well blended.
In a small bowl, beat egg whites until stiff peaks form.
Fold into batter.
In another bowl, combine brown sugar, oats and cinnamon.
Spoon batter into prepared muffin tins, filling cups three-quarters full.
Sprinkle with streusel topping.
Bake in preheated oven for 35 to 40 minutes.
NOTE: I usually make the streusel topping first by mixing all the ingredients together in a bowl and then set if aside until needed.
HINT: When you buy cello-wrapped cupcakes or muffins and the wrapper is stuck to the frosting, hold the package under cold water for 1 minute.
The wrapper will come off clean.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (15 votes)