Dairy Free Meyer Lemon Muffins

For the topping

3 tbs ap flour

2 tbs granulated sugar

1½ tbs dairy free butter slightly softened

For the muffins

1 c ap flour

1¼ tsp baking powder

¼ tsp salt

zest of 1 lemon

6 tbd granulated sugar

1 large egg

5 tbs dairy free milk (I used soy)

2 tbs vegetable oil

1 tbs lemon juice

Pre-heat oven to 350F. Line medium size muffin tin with liners (recipe makes 5-6 large muffins so for a dozen you’ll need to double)

For the topping

In a small bowl mix together the flour and sugar add the butter and mix with a fork, pastry cutter to form coarse crumbs, set aside.

For the muffins

In a medium bowl beat with a fork, the egg, dairy milk and oil until well combined. Add flour, baking powder, salt, zest and sugar. Mix until combined but don’t over mix.

Spoon the batter into the prepared muffin pan, ( I made 5 muffins but I like to fill my pan). Top with the crumb topping and bake for about 18-25 minutes. Let cool about 10 minutes before removing from pan. Enjoy!

#muffins

#lemon