Sweet Lemon Muffins With Almond Streusel Topping

• FOR THE MUFFINS:
• 3 cups All-purpose Flour
• 1-1/2 cup White Sugar
• 1 teaspoon Salt
• 4 teaspoons Baking Powder
• 1/3 cups Canola Oil
• 1/3 cups Applesauce
• 2 whole Eggs
• 2/3 cups Fat Free Milk
• 1-1/2 teaspoon Vanilla Extract
• 1-1/4 Tablespoon Lemon Zest
• 4 Tablespoons Lemon Juice
• _____
• FOR THE TOPPING:
• 1/3 cups All-purpose Flour
• 1/4 cups Sliced Almonds
• 1/4 cups Cold And Cubed Unsalted Butter
• 1/8 cups Brown Sugar
• 1/8 cups White Sugar
• 1 teaspoon Lemon Zest

1. Preheat oven to 400u0b0F.
2. 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.
3. 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).
4. For the topping:
5. 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.

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Taken from tastykitchen.com/recipes/breads/sweet-lemon-muffins-with-almond-streusel-topping/ (may not work)