Over-The-Top Lemon Muffins with Streusel topping

My son Jonathan loves streusel, anything I bake he says "...and put streusel on it!" And how about a lemon drizzle too?! OK, and lots of them, enough to share with friends at school. So my Sunday afternoon was spent in mass production and I'm pretty pleased with the result. I married a Lemon Muffin with Lemon Curd hidden in the inside with Jonathan's favorite streusel (from a New York Style Coffee cake, which I revised to make healthier with canola oil- instead of sticks of butter). Topping off this oh-so-not simple muffin I drizzled it with a lemon flavored paste. So the end result brought lots of: Yummmms and today he's gone off to school with a few in his belly and a bag full to share.

The original Lemon Muffin is for 12 muffins (Lemon Curd Muffins). Remember for High Altitude decrease the Baking powder to 1 1/2 tsp. and the sugar decrease by a Tbl.

Lemon Curd Muffins- Adapted Better Homes and Gardens recipe

Ingredients

• 1 1/2
  cups all-purpose flour
• 1/2
  cup sugar
• 1/4
  cup whole wheat flour
• 2
  tsps baking powder
•                  1/4 tsp salt
• 1
  egg
• 3/4
  cup milk
• 1/4
  cup cooking oil
• 2/3
  cup purchased lemon curd
• 
  

Directions

1. Preheat oven to 400 degree F. Grease six muffin pan and line with paper bake cups; set aside. Stir together the all-purpose flour, sugar, whole wheat flour, baking powder, and salt in a medium mixing bowl. Make a well in the center of the dry ingredients; set aside.
2. Combine the egg, milk, and oil in a small mixing bowl. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy).
3. Spoon half of the batter into prepared muffin pan (two rounded tablespoons in each popover pan). Spoon two rounded teaspoons of the lemon curd on top of the batter in each pan. (There will be some remaining lemon curd for topping). Spoon remaining batter into muffin pan filling each pan two-thirds full.
4. Bake for 18 to 20 minutes or until golden brown. Cool in muffin pans on a wire rack for 5 minutes. Remove from pans. Top with remaining lemon curd . Serve warm or cool. Makes 6 muffins.
5. 
   
6.                                                         

The Streusel Topping:  New York Style Crumb Cake/3 cp 

1/3 cp brown sugar
1/4 tsp salt
8 Tbls. Canola Oil
1 3/4 cp flour

Mix together, and pinch small balls on top of uncooked muffin, a good thick coating, then lightly press down.

After they are baked, while still warm, drizzle on some more flavor with:

1 cp of Confectioner sugar
1 Tbl. of lemon juice

and add a bit of water to make a drizzly paste