Lemon Crumb Muffins

These lemon muffins have fresh juice and zest in the batter and a light buttery crumb topping. The recipe makes 12 muffins.

Ingredients

For the muffins

• 2 eggs
• 1 tablespoon sugar
• ⅓ cup unsweetened applesauce
• ⅓ cup plain 0% Greek yogurt
• ⅓ cup unsweetened almond milk
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup flour
• 1 tablespoon fresh lemon zest
• Cooking spray

For the crumb topping

• 2 tablespoons sugar
• 2½ tablespoons flour
• ¾ tablespoon light butter, melted

Instructions

1. Preheat the oven to 350°F. Coat a regular 12-cup muffin tin with cooking spray.
2. Whisk the eggs with 1 tablespoon sugar in a bowl.
3. Stir in the applesauce, Greek yogurt, almond milk, and lemon juice.
4. Add 1 cup flour, the baking powder, and baking soda. Stir in the lemon zest.
5. Divide the batter among the 12 prepared muffin cups.
6. In a small bowl, combine 2 tablespoons sugar with 2½ tablespoons flour. Add the melted butter and mash with a fork until crumbs form.
7. Sprinkle the crumb mixture over the muffins.
8. Bake for about 18 minutes, until the centers contain no wet batter and reach 160°F (71°C).

Yield

Makes 12 muffins.

Storage

Keep cooled muffins covered in the refrigerator and use within 4 days. They may also be frozen.