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Preheat the oven to 375F. Line a muffin pan with paper liners.
Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crumbly texture. Set aside.
In a large mixing bowl whisk together the eggs, oil, and sugar, and zest until well combined.
Whisk in the extract, buttermilk and lemon juice.
Whisk in the baking powder, baking soda, and salt, then fold in the flour. Mix just until combined and no dry flour remains, the batter will be somewhat lumpy.
Fill 11-12 muffins cups nice and full with the batter, and then top with the streusel.
Bake for 20-23 minutes until risen and a toothpick inserted in the center comes out without wet batter on it.
Let the muffins cool for 5 minutes in the pan, then remove to a cooling rack.