1 cup margarine
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3 cups milk
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter, chilled and diced
2 tablespoons milk
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup granulated sugar
1 cup all-purpose flour
1/4 cup milk
1 teaspoon lemon zest
1 1/2 tablespoons lemon zest
Preheat the oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the margarine, eggs and vanilla until smooth. Beat in the flour, then mix in the milk, 1 cup at a time. Stir in the flour mixture alternately with the 1/2 cup of sugar, 1 cup at a time. Finally, beat in the flour mixture, mixing just until incorporated. Spoon batter into prepared muffin liners.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into center of each muffin comes out clean. Allow to cool.
To make the Muffin Topping: Melt 1/4 cup butter in a small saucepan over low heat; stir into the margarine mixture alternately with the 1/4 cup sugar, 1 cup at a time. Mix gently until well blended. Spread over the cooled muffin.