Lemon Crumb Muffins

 These muffins are light, fluffy, zesty, and have a crunchy streusel topping. This recipe only makes 7 which is good if you don't want a lot of extras lying around, but it can easily be doubled!

Lemon Crumb Muffins:
Recipe from: Baked by Rachel
{Makes 7 muffins }

Crumb Topping:
1/4 c. melted butter
3/4 c. flour
2 Tbsp. Sugar
2 Tbsp Brown sugar.

Muffins:
1/4 c. butter
1/2 c. sugar
1 egg
1/2 tsp. vanilla
zest of 1 lemon
2 Tbsp lemon juice
1/4 tsp. salt
1 1/2 tsp. baking powder
1 c. flour
1/2 c. yogurt or sour cream


Preheat the oven to 350 degrees fahrenheit. Line a muffin tin with 7 paper liners.
For the crumb topping: Mix together the melted butter, flour, and sugar with a fork until crumbly. Set aside.

In a separate bowl, beat together the butter and sugar until light and fluffy. Add the egg, vanilla, lemon juice, and lemon zest. Mix in the baking powder, salt, and flour. Finally, add the yogurt or sour cream.

Divide batter into the muffin tins and top with the crumb toppings

Bake for 18 to 20 minutes.