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!

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