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.