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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 375F Line a muffin pan with paper liners.
Step 2
Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crunmbly texture. Set aside.
Step 3
In a large mixing bowl whisk together the eggs, oil, and sugar, and zest until well combined.
Step 4
Whisk in the extract, buttermilk and lemon juice.
Step 5
Whisk in the baking powder, baking soda, and salt, then fold in the flour. Mix just until combined and no dry flour remains, the batter will be somewhat lumpy.
Step 6
Fill 11-12 muffins cups nice and full with the batter, and then top with the streusel.
Step 7
Bake for 20-23 minutes (mine took 23 minutes) until risen and a toothpick inserted in the center comes out without wet batter on it. Muffins are small and cook fast, so keep alert.
Step 8
Let the muffins cool for 5 minutes in the pan, then remove to a cooling rack. I like to enjoy one warm with butter...yum!
Step 9
Be sure to store the cooled muffins in an airtight container to keep them fresh. They're best eaten the same day.
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