Lemon Crumble Muffins

Preheat oven to 350 F. Line a 12-count standard size muffin tin with paper liners. Set aside.

Into a large bowl, whisk together eggs, sugar, oil, Greek yogurt, lemon juice and pure vanilla extract until all is smooth.

Next add in the sifted flour, baking soda, salt and zest and whisk together until ingredients are combined but don’t over-mix (you don’t want tough muffins, do you?).

Using an ice cream scoop, scoop batter into the muffin liners.

To prepare the crumble topping, put the flour and brown sugar into a medium sized bowl. Cut the cold butter into the brown sugar and flour until it creates crumbs Sprinkle the crumbs over the muffins.

Bake for 23-25 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes. Remove pan from oven and set on a rack.

Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack. Enjoy!