Lemon Muffins with Oat Crumble

Soo it is getting warm in here, because the summer is finally getting here in New Zealand! I am still not very used to celebrating christmas and seeing adds for holidays I’ve always associated with winter in the middle of summer… but okay, summer is coming! Whenever this happens I always feel like baking and cooking with fresh ingredients like yoghurt, lemon and lime, so these lemon muffins with oat crumble just popped into my mind.

I just love anything with lemon in the summer and the addition of yoghurt makes these muffins extra fresh and moist.

Ingredients

For these lemon muffins with oat crumble you will need for the topping:

• 1 cup rolled oats
• 2 tbsp butter
• 1 tbsp brown sugar
• 4 tbsp lemon glace peel (you can make your own candied lemon peel or just buy it)

For the muffin mixture you will need:

• 220 g | 1 cup all purpose flour
• 100 g | 1/2 cup white or raw sugar
• 50 g | 1/4 cup brown sugar
• 115 g | 1/2 cup unsalted butter
• 120 g | 1/2 cup of greek yoghurt or sour cream ( you can also use plant-based yoghurt. I actually used the Greek Style Coconut Yoghurt by Raglan)
• 60 ml | 1/4 cup milk (or replace with any plant based milk)
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla essence (you can also add one extra tsp of lemon essence for extra lemony flavour, but I personally like a more natural lemon flavour)
• juice of half a lemon
• zest of one lemon
• extra: 50g | 1/4 cup lemon glace peel

Directions

• First things first: preheat your oven to 220°C  or 425°F. Get your muffin tin out and grease it or just use some muffin liners.
• Oat Topping: Put all the ingredients in a bowl and use your hand to mix everything with the butter until you get a crumbly texture. Set aside.
• Muffin Mix: In a bowl mix the flour, baking powder, baking soda and salt together. In a separate bowl, beat the brown and white sugar with the butter until creamy. Add in your eggs one at a time and mix good. Beat in your yoghurt, vanilla essence and the lemon juice. Now you can mix in the dry ingredients and the milk until there forms a smooth but thick mixture. Lastly fold in the lemon zest and the lemon glace peel if you want to.
• Prepare you muffins: spoon in a good amount of your batter into the liners, almost until the top and then finish it with a little hand of your oat topping on the muffin batter. You can also press the topping down a little so it sticks.
• Baking: Bake your muffins for 5 minutes at 220°C  or 425°F and then lower the temperature to 175°C  or 350°F and bake your muffins for another 23-25 minutes. Let your muffins cool for 5 minutes in your muffin tin and then transfer them to a wire rack.

Enjoy these lemony muffins and don’t forget to share it with me if you made them!

Also try these blueberry yoghurt bars… another treat for summer.