Lemon Crumb Muffins

Lemony muffins complete with an oat streusel topping are perfect for breakfast or brunch.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.

Step: 2

Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.

Step: 3

Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.

Step: 4

Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.

Step: 5

Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

Per Serving: 138 calories; protein 2.4g; carbohydrates 24.7g; fat 3.5g; cholesterol 22.7mg; sodium 111.6mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.