Lemon Streusel Muffins
Yield: 12 muffins

For the Streusel Topping
1 cup all-purpose gluten-free flour (we used Gluten-Free Bisquick)
1 cup granulated sugar
1 tablespoon grated lemon zest
½ cup butter, melted

For the Muffin Batter
2 cups gluten-free all purpose flour (we used Gluten-Free Bisquick)
3 teaspoon baking powder
½ teaspoon salt
1 cup sugar
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¾ cup skim milk
1 tablespoon grated lemon zest
¼ cup freshly squeezed lemon juice

• Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with liners and non-stick spray.
• To make the streusel topping, in a small bowl combine all topping ingredients and mix together until crumbly. Set aside until ready to use.
• For the muffin batter, in a medium-sized mixing bowl, sift together flour, baking powder, and salt.
• In the bowl of a standing mixer, combine sugar, eggs, oil, vanilla, milk, lemon zest, and lemon juice. Mix together on medium speed.
• Slowly add the dry ingredients and mix until well combined.
• Pour batter evenly into the 12 muffin cups and sprinkle topping evenly over the 12 muffins.
• Bake for 22 to 25 minutes, until a toothpick inserted comes out clean. Cool before serving.