½cup(120grams)milkany, we use unsweetened soy milk
¾cup(150grams)sugar
¼cup(55grams)vegetable oil
2teaspoonsvanilla extract
DRY INGREDIENTS
2cups(300grams)all-purpose flouror half all-purpose and half whole-wheat
3teaspoons(12grams)bakingpowder
½teaspoonsalt
STREUSEL TOPPING
⅓cup(50grams)all-purpose flour
¼cup(50grams)sugar
3tablespoons(20grams)rolled oats
3tablespoons(45grams)butteror dairy-free butter
⅛teaspoonsalt
STREUSEL TOPPING
To a small bowl, add softenedbutter, sugar, flour, rolledoats, and salt.Smash and mix with a fork until coarsely combined.
LEMON MUFFINS BATTER
Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners or twelve 5-inch squares of parchment paper.To a large bowl add lemonzest, lemonjuice, milk, sugar, oil, vanilla, and whisk until combined.
Sift in flour, salt, and baking powder.
Whisk or stir until barely combined (about 10 seconds by hand). Lumps are ok.
BAKE LEMON MUFFINS
Pour batter into muffin tin, filling the liners ¾ to the top. Cover the top with the streusel.
Bake at 350°F or 180°C for 23 minutes, or until a toothpick inserted in the center comes out dry.
Let muffins cool down in the pan for 15 minutes, then take them out, cool down for 15 more minutes on a wire rack at room temperature, and enjoy.