Homestead on Lakeside

I was craving a lemon dessert for Easter. I love citrus desserts. They are refreshing, light, and not too sweet with the balance of citrus. These Einkorn lemon olive oil muffins were the perfect treat for our Easter Sunday. They are not too sweet and work well for a mid-morning snack with a cup of tea.

These muffins have a streusel topping, giving them a tad extra sweet treat on top. You can leave the streusel topping off if you’re looking for a muffin that is less sweet. But the sweetness in the streusel top balanced very well with the tartness of the lemon in the muffin.

This muffin recipe is a lovely take on a classic Mediterranean lemon olive oil cake. Chai latte is my favorite tea. These lemon olive oil muffins pair perfectly with my favorite cup of tea.

I prefer to make muffins over cake. They are so much easier to serve, and my boys can help themselves without having to cut into a cake. Here is another favorite muffin recipe, sourdough banana muffins.

Einkorn Lemon Olive Oil Muffin Ingredients:

Muffin Mix:

3 medium eggs

3/4 cup of sugar ( I like to use maple sugar)

2 1/2 cups of Einkorn all-purpose flour

2 tsp of baking powder

1/2 tsp salt

1/4 cup of lemon juice

Zest from 2 lemons

1/2 cup of olive oil

1/2 cup of milk or kefir

Streusel Topping:

2 tbsp of softened butter

2 tbsp of fine white sugar

1/3 cup of Einkorn all-purpose flour

Einkorn Lemon Olive Oil Muffin Recipe:

Start by preheating the oven to 350F.  Mix the muffin mix ingredients together in a stand mixer. If mixing by hand, be sure to mix well until the lumps are gone.

I used muffin liner cups. If you’re not using muffin liner cups, be sure to oil the muffin tin well. I like to use an avocado spray.

Evenly distribute the muffin mixture into 12 muffin tin cups. This should fill the muffin tin cup about 3/4 of the way full.

Make the streusel topping in a medium bowl and mix together with a fork or your fingers until the butter, flour, and sugar becomes a crumble. Sprinkle the crumble evenly over each muffin.

Put the muffins in the oven and cook for approximately 20 minutes or until a toothpick comes out clean.

Allow the muffins to cool in the tin for about 5 minutes.  Then remove the muffins and place them on a cooling rack until they are completely cooled.

Enjoy your lemon olive oil muffins!!

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