Lemon Streusel Muffins

(From 750 Best Muffin Recipes by Camilla V. Saulsbury)

Makes 12 muffins. Preheat oven to 350F (180C).

Topping: In a small bowl, combine:
- 1/2 cup all purpose four
- 1/2 cup granulated sugar
- 2tsp finely grated lemon zest

Mix in:
- 1/4 cup/ 60ml melted unsalted butter
unti; streusel is crumbly. Refridgerate until ready to use.

Muffin: In a large bowl, whisk together:

- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp/ 2ml salt

Beat:
- 3/4 cup/ 175ml granulated sugar
- 1/2 cup vegetable oil
in a large bowl using an electric mixer on medium-high speed.

Add:
- 2 eggs
one at a time. Beat until fluffy and pale yellow.

Beat in:
- 2 tsp/ 10ml vanilla extract
until well-blended.

With the mixer on low speed, beat in egg mixture with:
- 3/4 cup + 2 tbsp/ 205ml milk
- 1 tbsp/ 15ml finely grated lemon zest
- 2 tbsp/ 30ml freshly squeezed lemon juice
until well-blended.

Add the egg mixture to the flour mixture and stir until just blended.

Divide batter equally among prepared cups. Sprinkle with toppings.

Bake in preheated oven for 20 to 25 mins until tops are golden and a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack (out of the oven) for 3 minutes, then transfer to the wire rack to cool.

Note:
- Bake on the middle rack of the oven
- Fill the muffin cups only almost to the full level
- Never overmix the muffin dry and wet ingredients
- Serve these muffins with tea.