What a treat these Olive Oil Streusel Muffins are. They have the softest muffin crumb. They are also full of lemon flavour.
After making my Olive Oil Muffins, I knew I wanted to make a streusel version soon.
These muffins are really delicious. They are very soft and full of flavour. If you are looking for a light spring treat, try these muffins.
For more muffin recipes, try Oatmeal Maple Streusel Muffins, Classic Chocolate Chip Muffins, and Lemon Blueberry Muffins.
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Ingredients Notes
Full recipe and ingredients for these muffins is in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Butter - This is used in the streusel.
- Cornstarch – This helps add a tender crumb to the muffins.
- Eggs – Make sure they’re at room temperature before beginning.
- Flour – All-purpose flour is used for the muffins.
- Lemon - Adds a ton of flavour into these muffins! I used 2 medium-sized lemons for the juice and zest.
- Sour cream - I used full-fat sour cream. Make sure it's at room temperature before beginning.
- Oil - I used extra virgin olive oil, you can use any kind of olive oil.
Step by step instructions
Here is how to make and bake these Olive Oil Streusel Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin tin with 12 liners and set aside. I used tulip liners, which made 10 muffins total. If you need a recommendation, this is my favourite tin.
Step 2 – Mix dry ingredients. In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.
Step 3 - Mix lemon zest and white sugar. In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas into the air and taste in the muffins themselves.
Step 4 - Add in oil. Into the same bowl, add the olive oil. Whisk until well combined, about 2-3 minutes.
Step 5 - Add eggs and vanilla. Continue whisking together for another couple minutes until combined and smooth.
Step 6 - Add in sour cream and lemon juice. Mix in the sour cream and lemon juice and continue to whisk together until smooth.
Step 7 - Add in dry ingredients. With a spatula, gently mix together until just combined and no dry flour streaks appear. Once no streaks appear, stop mixing.
Step 8 - Scoop and bake. Scoop the muffins into your liners. If using regular liners, fill them to the top. If using tulip liners, fill them about 2/3 of the way. Then sprinkle a handful of streusel on top.
Step 9 - Bake. Bake the muffins for 25-28 minutes in regular liners, and 30-35 minutes in the tulip liners or until a toothpick inserted comes out clean.
These muffins are so delicious! They stay good on your counter for 2 days, and in the fridge in an airtight container for up to 1 week.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Mixing the dry ingredients in a separate bowl is very important. This way you evenly distribute the levening agents before adding it into the wet ingredients, so all muffins rise evenly.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
FAQ
Do I have to add lemon juice and lemon zest?
Yes! These muffins don't have a lot of flavour, so adding these is crucial.
Do I have to add olive oil?
This is an olive oil based recipe, so yes. If you don't care about having that olive oil taste, you can add any oil in.
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Olive Oil Streusel Muffins
Ingredients
For the muffins
- 2 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 2 tsps cornstarch
- 1 1/2 tbsp lemon zest about 2 medium-sized lemons
- 1 1/4 cups white sugar
- 3 tbsp lemon juice
- 3/4 cups extra virgin olive oil
- 2 eggs room temperature
- 1 tbsp vanilla
- 3/4 cups full-fat sour cream room temperature
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp unsalted butter cold
- 1/3 cup white sugar
Instructions
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp unsalted butter cold, 1/3 cup white sugar
For the muffins
- Preheat the oven to 375℉. Line the muffin tin with 12 regular liners (or 10 tulip liners) and set aside.
- In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.2 1/4 cups all-purpose flour, 3/4 tsp baking soda, 1 1/2 tsps baking powder, 1/4 tsp salt, 2 tsps cornstarch
- In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.1 1/2 tbsp lemon zest, 1 1/4 cups white sugar
- Into the same bowl, add the olive oil. Whisk until well combined, about 2-3 minutes.3/4 cups extra virgin olive oil
- Add in the eggs and vanilla and continue whisking until combined and smooth.2 eggs, 1 tbsp vanilla
- Mix in the sour cream and lemon juice until well incorporated.3/4 cups full-fat sour cream, 3 tbsp lemon juice
- Add the dry into the wet and using a spatula, gently fold until just combined and no dry streaks appear.
- Scoop the muffins into your liners filling them up almost to the top in the regular liners, and 2/3s of the way full if using tulip liners. Sprinkle a handful of streusel on top of each muffin.
- Bake the muffins for 25-28 minutes in the regular liners, or 30-35 minutes if using tulip liners. The muffins are ready when a toothpick inserted comes out clean.
- These muffins are so delicious! They stay good on your counter for 2 days, and in the fridge in an airtight container for up to 1 week.
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