Rodelle Lemony Coffee Cake Muffins

Rodelle Lemony Coffee Cake Muffins

Indulge in these spring inspired muffins! Our lemon extract and vanilla are the perfect combination of flavors to enhance these deliciously plump blueberries!

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Time

60 minutes

Difficulty

easy

Yields

6 servings

Ingredients

Muffin

  • 2 cups flour
  • 1 cup cane sugar
  • 1 egg
  • 1 1/2 cups frozen plump blueberries
  • 2 tsp baking powder (1 tsp for high altitude)
  • 1 tsp lemon zest
  • 1 cup almond milk
  • 1/2 cup half and half
  • 1 tsp Rodelle Vanilla Extract
  • 1/4 tsp Rodelle Lemon Extract
  • 4 tbsp melted butter
  • A pinch of salt

Topping

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 6 tbsp cold butter, cubed
  • 1 tsp lemon zest
  • 1 Rodelle Vanilla Bean, split and scraped

Directions

  • Preheat oven to 375°F.
  • In the bowl of a stand mixer with paddle attachment, combine all muffin ingredients on medium speed. Blend until smooth.
  • Next, pour topping ingredients in the bowl of a food processor, with a multi-purpose blade. Pulse topping ingredients until pea-sized.
  • Line a large 6-cup muffin tin with cupcake liners.
  • Evenly distribute the muffin batter into the cupcake liners. Sprinkle the topping evenly over the muffins.
  • Bake for 40-45 minutes. Allow to cool before serving.

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