Thursday, April 25, 2013

Lemon Cinnamon Streusel Muffins


Muffins:

1 1/4 cup flour all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter at room temperature
1/2 cup sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 1/2-2 teaspoons lemon extract, adjust to taste
2/3 cup plain greek yogurt
3 tablespoons milk
1 tsp grated lemon peel


Streusel Topping:

2/3 cup all purpose flour
1/4 cup golden brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons unsalted butter at room temperature


Bottom Cinnamon & Sugar Crust:

4 tbsp sugar
3 tbsp cinnamon

Directions:


Preheat oven to 350 degrees. With non-stick spay, coat the inside of a 12 cup muffin pan.

In a medium bowl, combine flour, 
baking powder, baking soda, salt and cinnamon.

Using a stand mixer, beat butter and sugar on medium high for 3 minutes.

Reduce speed and add in one egg at a time blending well after each addition making sure to scrape 
down sides of bowl.

Add flour mixture a little at a time to butter-sugar mixture.

Add vanilla extract, lemon extract, yogurt, milk and grated lemon peel just until combined. Set aside.



In a small bowl, blend all streusel ingredients together with a fork until crumbles are the size of peas. Set aside.


In a small bowl, combine cinnamon and sugar and add 1 teaspoon to the bottom of each muffin cup. Shake the sugar mixture around inside the cups by rotating pan on all four sides and shaking out excess in sink.


Fill sugared muffin cups half full with batter.


Sprinkle streusel topping evenly over 12 muffins cups.


Bake for approximately 20 minutes or until toothpick inserted in center comes out clean.


Allow to cool in pan for 15-20 minutes before removing. Enjoy!

Recipe adapted from: www.lemondropsfoodie.blogspot.com