Olive Oil Streusel Muffins
These Olive Oil Streusel Muffins are soo soft and tender! They are full of lemon flavour and make for the perfect breakfast or snack. Sprinkled with a buttery sugar streusel which is like a cherry on top!
Ingredients
For the muffins
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/4 tsps baking powder
- 1/4 tsp salt
- 1 tsp cornstarch
- 1 1/2 tbsp lemon zest about 2 medium-sized lemons
- 1 1/4 cups white sugar
- 1/4 cup 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 liners 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, 1 tsp baking soda, 1 1/4 tsps baking powder, 1/4 tsp salt, 1 tsp 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, 1/4 cup 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.