– all-purpose flour – baking powder – salt – unsalted butter – granulated sugar – brown sugar – lemon zest (zest of one lemon) – pure vanilla extract – lemon extract – eggs – whole milk – vegetable oil
Make the Crumb Topping
01
In a medium bowl, combine the melted butter together with the granulated sugar and the all-purpose flour. Use two forks or a pastry cutter to blend the ingredients together until the mixture is small and crumbly.
Combine the wet ingredients
02
Preheat your oven to 400ºF Line a 12-cup muffin tin with paper cupcake liners.
Combine the wet ingredients
04
Beat the softened butter, granulated sugar, lemon zest, vanilla extract, and lemon extract. Beat until the mixture is light and fluffy. Next, Add in the eggs and beat on medium until well combined.
Make the Muffin Batter
05
Slowly mix the dry ingredients into the wet ingredients just until the batter is no longer dry.
Fill , Bake, and Glaze
06
Fill the muffin tins 2/3 of the way full and bake for 20 to 22 minutes. Cool completely and drizzle with glaze.
FOR THE FULL RECIPE