Lemon Crumb Muffins with Streusel Topping and Lemon Glaze
Soft, sweet, tangy lemon muffins topped with a crunchy crumb and drizzled with a tangy sweet lemon glaze.
Servings: 12
Ingredients
- 1 ½ Cups whole-wheat flour
- ¼ Cup maple syrup
- zest of 1 lemon
- 1 ½ Tbsps lemon juice
- ½ Cup milk
- ½ Cup melted coconut oil
- 2 Eggs
- 1 Tsp baking powder
- 1 Tsp vanilla extract
Streusel Topping
- ¼ Cup whole-wheat flour
- 1 Tbsp maple syrup
- 1 ½ Tbsp cold butter
Glaze
- 4 Tbsps lemon juice
- ¼ Cup cream cheese
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 350F.
- In a bowl, mix the whole-wheat flour and baking powder.
- In another bowl, whisk the eggs, coconut oil, milk, lemon juice, lemon zest, maple syrup, and vanilla extract.
- Pour into the dry ingredients and stir until well combined. Do not overmix
- For the topping, mix together the whole-wheat flour, maple syrup, and butter until obtaining crumbs.
- Prepare a cupcake pan with baking cups, and pour the batter into them.
- Top with the streusel and take to the oven for 25 minutes, or until done.
- Remove from the oven and let them cool down before taking them out of the tray.
- For the muffin glaze, mix together the cream cheese, lemon juice, and maple syrup, transfer to a piping bag and drizzle over the muffins.