Lemon Streusel Muffins

Soft, moist rich and absolutely delicious is how best to describe this Lemon Streusel Muffin recipe. Just the right balance of lemon zest, place other nice flavors, and sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Streusel barely had time to cool before they started magically disappearing.

Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Lemon Streusel Muffins keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

In a separate bowl: combine flour, sugar, lemon juice and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 

In a large bowl: beat the sugar and eggs together.

Then add the half & half or whole milk, oil, vanilla extract & lemon juice.

Lemon zest. Mix well.

Add in the flour, baking powder and salt.

Combine using a mixer mix.

Use an ice cream scooper to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops).

Sprinkle the streusel mixture atop the batter.

Bake for 20-22 minutes or until golden brown.

Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

Serve

Enjoy!

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Lemon Streusel Muffins

Perfect for sharing, this Lemon Streusel Muffin recipe is mouthwatering lemon sweetness that everyone will enjoy.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baked Goods, Breakfast, Brunch, Dessert
Cuisine American
Servings 12
Calories

Equipment

  • Muffin Tin

Ingredients
  

Muffins

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup milk or half & half
  • ½ cup cooking oil
  • ¼ cup fresh lemon juice
  • 2 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ salt
  • 2 lemon zest
  • 2 large eggs room temp

Streusel Topping

  • ¼ cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp cold unsalted butter cut into small cubes
  • 1 tsp lemon juice

Instructions
 

  • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: muffin paper liner).
  • In a separate bowl: combine flour, sugar, lemon juice and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 
  • In a large bowl: beat the sugar and eggs together. Then add the half & half or whole milk, oil, vanilla extract, lemon juice and lemon zest. Mix well.
  • Once the mixture is uniform, add in the flour, baking powder and salt. Combine using a mixer mix.
  • Use an ice cream scooper to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Sprinkle the streusel mixture atop the batter.
  • Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

Serve & enjoy!

    Video

    Keyword best lemon streusel muffins, breakfast lemon muffins, brunch lemon muffins, easy lemon streusel muffins, homemade lemon muffins, lemon streusel muffins, snack lemon muffins
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Baked Good Recipes

    Breakfast Recipes

    Oven Baked Chicken Drumsticks

    Chicken Drumsticks fresh baked in the oven are bursting through their crispy skin with clear juices and delicious flavor. Quick and easy drumsticks are natures handheld meat on a stick that every one will love. This recipe is kid friendly and is perfect when you are in a hurry but still want something pretty tasty to eat. We really enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have these tender and juicy drumstick on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve these with your favorite bread, vegetable or rice. Thanks for visiting and see you again soon.

    Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

    Clean and pat the chicken dry with a paper towel. Coat the leg quarters with olive oil.

    n a small bowl: add salt, onion, garlic, pepper, paprika and mix.

    Then rub it all over the drumsticks.

    Transfer the drumsticks to a baking sheet with a baking rack. Optional: line aluminum foil or parchment paper on the bottom of the sheet for easy cleaning afterwards.

    Bake for 40-45 minutes or until the internal temperature reaches 165-170°F. 

    Enjoy!

    Recent Posts

    Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Oven Baked Chicken Drumsticks

    This oven baked crispy Chicken Drumstick recipe is simply delicious.
    No ratings yet
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Appetizer, Main Course, Snack
    Cuisine American
    Servings 8
    Calories

    Ingredients
      

    • 8 chicken drumsticks
    • 2 tbsp extra virgin olive oil
    • 2 tsp salt
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 2 tsp paprika
    • 1 tsp black pepper

    Instructions
     

    • Preheat the oven to 400°F.
    • Clean and pat the chicken dry with a paper towel. Coat the leg quarters with olive oil.
    • In a small bowl: add salt, onion, garlic, pepper, paprika and mix. Then rub it all over the drumsticks.
    • Transfer the drumsticks to a baking sheet with a baking rack. Optional: line aluminum foil or parchment paper on the bottom of the sheet for easy cleaning afterwards.
    • Bake for 40-45 minutes or until the internal temperature reaches 165-170°F.

    Serve and enjoy!

      Video

      Keyword baked drumsticks, best baked chicken drumstick, carb free chicken drumsticks, easy baked chicken drumsticks, healthy chicken drumsticks recipe, low carb chicken drumsticks, oven baked chicken drumsticks
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Chicken Recipes

      More Main Dish Recipes

      Coconut Macaroons

      Milky, sweet and chewy Coconut Macaroons are smooth like melted butter. Dipped in Chocolate takes the cookie to a whole new level of mmmm good. These Macaroons are also fun to make. The anticipation just grows when you know the combination of flavors are going to make a treat that will absolutely set your tastebuds off to heavenly satisfaction. I can eat a plateful of these by my self but they are perfect for sharing. My family and I agree, we highly recommend you try these at least once to see for yourself how simply wonderful they really are.

      Watch the video and follow the instructions below to have a plate full of mouthwatering Macaroons on the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I love to wash these down with a cold glass of milk but they are pretty nice with coffee in the mornings also. What better way to start your day than Chocolate, chewy coconut cookies with your favorite cup of coffee? Thanks for visiting and see you again soon.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      In a large bowl: combine coconut flakes, condensed milk and vanilla extract. Mix well and set a side.

      In a separate bowl: add egg whites and salt. Use an electric mixer and beat for 3-5 minutes or until stiff peaks form.

      Use a spatula and fold the egg whites into the coconut mixture.

      Then place the coconut dough, using a medium sized cookie scooper (about 2 tbsp), on the baking sheet. Spacing them 1″ apart. For best results, gently form them into a ball while placing them. You should have about 20-24 macaroons.

      Bake in the oven for 20-25 minutes or until the edges are golden brown. Immediately move them from the baking sheet to a baking rack to cool completely.

      Dip the bottom of the Macaroons in the chocolate then set on parchment paper. Place the Macaroons in the refrigerator for 15 minutes or until the chocolate has set.

      Store in an airtight container at room temperature for up to a week.

      Recent Posts

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Coconut Macaroons

      Chocolate and Coconut in a deliciously chewy Macaroon recipe that is absolutely heavenly.
      No ratings yet
      Prep Time 10 mins
      Cook Time 20 mins
      Total Time 30 mins
      Course Baked Goods, Dessert
      Cuisine American
      Servings 24
      Calories

      Ingredients
        

      • 14 oz sweetened shredded coconut (1 bag) Preferred Baker's Angel Flakes
      • ¾ cup sweetened condensed milk
      • 1 tsp vanilla extract
      • 2 large egg whites
      • ½ tsp salt

      Melted Chocolate

      • 4 oz semi-sweet chocolate wafers or chips

      Instructions
       

      • Preheat the oven to 325°F. Line two baking sheets with parchment paper.
      • In a large bowl: combine coconut flakes, condensed milk and vanilla extract. Mix well and set a side.
      • In a separate bowl: add egg whites and salt. Use an electric mixer and beat for 3-5 minutes or until stiff peaks form.
      • Use a spatula and fold the egg whites into the coconut mixture. Then place the coconut dough, using a medium sized cookie scooper (about 2 tbsp), on the baking sheet. Spacing them 1" apart. For best results, gently form them into a ball while placing them. You should have about 20-24 macaroons.
      • Bake in the oven for 20-25 minutes or until the edges are golden brown. Immediately move them from the baking sheet to a baking rack to cool completely.

      Optional : Dip Chocolate

      • Microwave: In a glass heat proof bowl: add chocolate cook for 1 minute at half power. Remove and stir (careful hot) then cook for another minute until melted and smooth. Double broiler: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers to the glass bowl. Stir until smooth. Remove from stovetop (careful hot).
      • Dip the bottom of the Macaroons in the chocolate then set on parchment paper. Place the Macaroons in the refrigerator for 15 minutes or until the chocolate has set.

      Store in an airtight container at room temperature for up to a week.

        Video

        Keyword best coconut macaroons, coconut dessert, coconut macaroons, easy coconut macaroons, Holiday coconut macaroons, quick and easy coconut macaroons
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Dessert Recipes

        Baked Good Recipes

        Cranberry Muffins

        Moist rich and scrumptious vanilla muffins filled with deliciously tart cranberries is a perfect snack to have on hand for any occasion. Send seasonally inviting aromas throughout a warm kitchen when you bake a batch of these mouthwatering tummy pleasers. I love these fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with these will be how long they are available to eat because your family will gobble them down faster than you can bake them up. My family absolutely loves these muffins and we hope you decide to give them a try to see for yourself just how delicious they really are.

        Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        In a large bowl: Fadd sugar, eggs and mix well.

        Then pour in the milk, oil, vanilla extract, while continuing to mix. Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix.

        Sprinkle in fresh cranberries (if using frozen cranberries: do not let thaw mix while still frozen) 

        Then gently fold the batter until every distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 

        Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops).

        Bake for 22-25 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

        Enjoy!

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Fresh Cranberry Muffins

        Delicious muffins generously loaded with tart cranberries combine for the perfect heavenly treat.
        No ratings yet
        Prep Time 10 mins
        Cook Time 25 mins
        Total Time 35 mins
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 12
        Calories

        Equipment

        • Muffin Tin

        Ingredients
          

        • 2 cups fresh cranberries or frozen
        • 2 cups all-purpose flour
        • ¾ cup granulated sugar
        • ½ cup milk (whole, low, fat-free or half & half)
        • ½ cup vegetable or canola oil 
        • 2 ½ tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F.
        • In a large bowl: add sugar, eggs and mix well. Then pour in the milk, oil, vanilla extract, while continuing to mix. Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix. Sprinkle in fresh cranberries (if using frozen cranberries: do not let thaw mix while still frozen) then gently fold the batter until every distributed throughout the batter (do not over mix or use a mixer on this step, be gentle). 
        • Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).
        • Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops).
        • Bake for 22-25 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

        Serve & Enjoy!

          Video

          Keyword best cranberry muffins, breakfast cranberry muffins, cranberry muffins, easy cranberry muffins, fresh cranberry muffins
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Baked Good

          White Chocolate Cranberry Oatmeal Cookies

          Warm and chewy oatmeal cookies with cranberry and white chocolate morsels are absolutely delicious. I love these with my morning coffee if any happen to be left over once my family finds them. Just this morning I opened the cookie jar only to see the empty bottom with a couple of tiny crumbs. I would suggest making enough of these to go around if you want to appreciate them during the holiday season but it is so easy to make I may just whip up another batch tonight. These have a delightfuly tasty oatmeal texture with bursts of cranberry juices and buttery rich white chocolate. This is a very easy to follow affordable recipe and is fun for the entire family to make and enjoy. Perfect bite size snacks that also would go great at the office party if you need to bring something a bit festive but not to taxing to make. I love my treats and these cookies rank very high on my food lovers appreciation meter and I recommend you try it at least once to see for yourself how delicious they really are.

          Watch the video and follow the instructions below to have these little treats ready to snack on today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve these cookies with milk, coffee, tea or even soda and have a fun time watching them disappear one at a time. Thanks for visiting and see you again soon.

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth.

          Add egg, vanilla extract and mix well.

          Add flour, salt, baking soda, and mix until well combined.

          Add oats, dried cranberries and white chocolate chips. Use a wooden spoon or spatula and mix everything together until well combined. Place the batter in the refrigerator for at least 30 minutes or until firm.

          Remove the cookie dough from the refrigerator. Scoop out 1 ½ – 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2″ apart.

          Bake for 13-15 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 22-24 cookies.

          Place leftover cookies in a airtight container for top to a week.

          Serve and enjoy!

          Recent Posts