Sweet Lemon Muffins with Almond Streusel Topping

Preheat oven to 400ºF.

1. In a medium bowl, mix together the flour, baking powder, and salt; set aside. In a large bowl, use a hand mixer to cream together the applesauce and canola oil; add the white sugar and blend until smooth and creamy. Beat in the eggs one at a time; mix in the vanilla, zest, and lemon juice.

2. Alternate mixing in the flour mixture and milk in thirds; start and end with the flour mixture. Mix just until combined and batter is not dry (do not over mix!). Batter will be thick. Spoon about 1/3 cup of batter into prepared muffin trays lined with muffin cups (or grease the tray with cooking spray); muffin cups should be nearly filled to the top with about 1/4 of an inch remaining (this will make great muffin tops).

For the topping:

3. In a medium bowl, combine the flour, sugars, lemon zest, and almonds for the topping. Add the butter and use a fork to cut it into the dry ingredients until a coarse and crumbly sand-looking mixture appears. Spoon the topping onto each batter-filled muffin cup. Bake for 20-23 minutes just until muffins are golden. Remove and let cool.