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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.

Crumb-Topped Lemon Poppyseed Muffins

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
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Prep Time 20 minutes
Cook Time 12 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 jumbo 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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