Einkorn Lemon Olive Oil Muffins
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.
Ingredients
Muffin Mix
- 3 Medium eggs
- 3/4 Cup sugar
- 2.5 Cups Einkorn all-purpose flour
- 2 Tsp baking powder
- 1/2 Tsp Salt
- 1/4 Cup Lemon juice
- 2 Zest from 2 lemons
- 1/2 Cup olive oil
- 1/2 Cup Milk or kefir
Streusel Topping
- 2 Tbsp Softened butter
- 2 Tbsp Fine white sugar
- 1/3 Cup Einkorn all-purpose flour
Instructions
Muffin Mix
- 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.
Streusel Topping
- 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!!