White Chocolate Lemon Streusel Muffins Recipe
Lemon Lovers...you should try this lemon streusel muffin recipe.
1/2 cup flour
3 tbsp sugar
1 tbsp brown sugar
1/8 tsp salt
3 tbsp butter, melted but cool
1 cup whole milk
1 tbsp lemon juice
1 cup old-fashioned rolled oats
1/2 cup white chocolate chips
1 cup + 2 tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp lemon zest (about 2 lemons)
1/2 cup brown sugar
1 egg, beaten
1/2 cup (1 stick) butter, melted but cool
1/2 tsp lemon extract (optional)
For the streusel: In a small bowl, stir together the flour, sugars, and salt. Use a fork and/or your fingers to mix in the butter until thoroughly incorporated. Cover and chill until ready to use.
For the muffins: in a medium bowl or large measuring cup, stir together the milk and lemon juice. This will make "soured milk" (milk will thicken and may clump). Stir in the oats and white chocolate chips. Cover and let sit at room temperature for one hour.
Preheat the oven to 375°.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Stir the lemon zest and brown sugar into the oat mixture. Stir in the egg. Stir in the butter and lemon extract.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Stir gently until just incorporated. Stir in the white chocolate.
Scoop the batter into a paper-lined muffin pan. This recipe makes 12 muffins. The cups will be full - these muffins dont rise much.
Remove the streusel from the refrigerator. Break the pieces into small clumps. Top each muffin cup with about 1 heaping tbsp of streusel.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out with only a few crumbs attached.
Allow the muffins to rest in the pan for 10 minutes. Transfer to a rack to cool.