Lemon Crumb Muffins
  • 1 large egg
  • 1 cup milk
  • ½ cup olive oil
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1 tbsp freshly squeezed lemon juice
crumb topping
  • ¼ cup flour
  • ¼ cup light brown sugar
  • 2 tbsp cold unsalted butter
  1. Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly with cooking oil spray to prevent sticking. Set aside.
  2. In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, salt, vanilla extract, lemon zest and lemon juice. Stir until smooth, about 1 minute, and then let sit for 10 minutes.
  3. In a small bowl, stir together the flour and light brown sugar for the crumb topping. Use a pastry cutter or two knives to cut the butter into the mixture.
  4. Divide the batter evenly among the 12 muffin liners. Sprinkle the tops with the prepared crumb topping.
  5. Slide the muffin tin into the preheated oven and bake for 18-20 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
  6. Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2017/04/25/recipes/lemon-crumb-muffins/