These bakery-style Crumb-Topped Lemon Poppyseed Muffins are jumbo and fluffy, with a burst of lemon flavor in every bite. Loaded with crunchy poppy seeds, topped with a golden streusel that’s downright irresistible and a light lemon glaze, they are a sweet treat you won’t be able to resist.
My youngest daughter had her first lemon poppy seed muffins at a friend’s house. She came home and told me it was the best-tasting muffin she’d ever had. So, of course, rather than asking for the recipe, I set out to create a version of a recipe for lemon poppy seed muffins with crumb topping my own! It took a couple of tries, but I finally got it, and it is one of our family’s muffin recipes. This
lemon poppy seeds muffins recipe is perfect for a sweet afternoon treat, dessert or a weekend brunch.
What is the Secret to Bakery Style Muffins
Don’t overmix – Add dry ingredients just until combined, or your muffins will have a tough texture
Make the batter in advance – keep it in the refrigerator for an hour. The longer, the better.
Place the batter into every other muffin cup – allow them to rise and also circulate more heat around them, put 1/2 inch of water into the empty ones.
Fill the muffin batter to the top
Bake at a high heat for the first 5 minutes and then lower the temperature
What’s in Crumb-Topped Lemon Poppyseed Muffins
- 2 cups all-purpose flour or 1:1 gluten-free flour
- 3 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1 – egg beaten
- 1 cup milk
- 1/2 cup vegetable or avocado oil
- 1 tsp lemon extract
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp poppy seeds
CRUMBLE TOPPING
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup melted unsalted butter
- 1 tsp lemon extract
GLAZE
- 1 cup powdered sugar
- 1 tbsp milk
Instructions
CRUMB TOPPING
- In a small bowl, combine flour, poppy seeds, and sugar. Pour in melted butter, lemon extract, lemon juice, and lemon zest, and mix with a fork until crumbles form. Chill in the refrigerator while you make the muffin batter.
MUFFINS
- In a large bowl, combine the flour, baking powder, salt, and sugar in a large mixing bowl, making a well in the center.
- In a small bowl, add the beaten egg, milk, and oil and whisk together
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, or your muffins will be tough.
- Cover with plastic wrap and put in the refrigerator for an hour or longer. You can skip this step, but the longer they are refrigerated, the more flavorful they’ll be
- Preheat your oven to 425 degrees; line tins with cupcake liners or grease the cups lightly.
- Pour batter into every other muffin tin and fill the remaining empty tins with 1/2 inch water.
- Sprinkle the crumb topping evenly over the muffin batter in each cup.
- Bake the muffins at 425 for 5 minutes, and then lower the temperature to 350 and cook another 10-12 minutes or until a toothpick comes out clean in the middle.
- Transfer to a wire rack, allow the muffins to cool for 30 minutes, and then drizzle glaze on top.
GLAZE
Mix powdered sugar and milk, whisk together, then pour over the top. If you want a thicker glaze, add less milk.
More lemon recipes
Crumb-Topped Lemon Poppyseed Muffins
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp kosher salt
- ¾ cup granulated sugar
- 1 egg beaten
- 1 cup milk
- ½ cup vegetable or avocado oil
- 1 tsp lemon extract
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp poppy seeds
- CRUMBLE TOPPING
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup melted unsalted butter
- 1 tsp lemon extract
- GLAZE
- 1 cup powdered sugar
- 1 tbsp milk
Instructions
- CRUMBLE TOPPING
- In a small bowl, combine flour, and sugar. Pour in melted butter,lemon extract, lemon juice and zest, and mix with a fork until crumbles form. Chill in the refrigerator while you make the muffin batter.
- MUFFINS
- In a large bowl, combine the flour, baking powder, salt, poppy seeds, and sugar in a large mixing bowl, making a well in the center.
- In a small bowl, add the beaten egg, lemon extract, lemon juice, lemon zest milk, and oil and whisk together
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, or your muffins will be tough.
- Cover with plastic wrap and put in the refrigerator for an hour or longer. You can skip this step, but the longer they are refrigerated, the more flavorful they’ll be
- Preheat your oven to 425 degrees; line tins with cupcake liners or grease the cups lightly.
- Pour batter into every other muffin tin and fill the remaining empty tins with 1/2 inch water.
- Sprinkle the crumb topping evenly over the muffin batter in each cup.
- Bake the muffins at 425 for 5 minutes, and then lower the temperature to 350 and cook another 10-12 minutes or until a toothpick comes out clean in the middle.
- Transfer to a wire rack, allow the muffins to cool for 30 minutes, and then drizzle glaze on top.
- GLAZE
- Mix powdered sugar and milk, whisk together, then pour over the top. If you want a thicker glaze, add less milk.
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