Bakery Style Lemon Crumb Muffins

Preheat oven to 425°F and fill muffin pan with liners or spray down with non-stick spray.

In a large mixing bowl, combine flour and baking soda. Mix.

In a medium mixing bowl, beat butter using a hand mixer. Add in granulated sugar and continue beating until the mixture has a paste-like consistency.

Add eggs, vanilla, lemon juice, lemon zest, and yogurt into the medium mixing bowl and beat with hand-mixer until well combined.

Pour liquid mixture into the large mixing bowl with the dry ingredients. Stir with a spatula to combine.

Pour muffin batter in the lined muffin pan.

In a small bowl, combine all ingredients for the streusel and mix with a fork. Once combined, the mixture should be crumbly.

Sprinkle streusel on top of muffins before putting them in the oven.

Once the muffins are in the oven, reduce heat to 350°F and bake for 22-25 minutes or until they are fully cooked (check with toothpick before taking out).

While the muffins are baking, combine all ingredients for the glaze in a small bowl and whisk until it is well combined.

Take muffins out and let cool before drizzling glaze on with a fork.