Lemon Poppy Seed Muffins With Streusel Top

Written by on in Muffins

These Lemon Poppy Seed Muffins With Streusel Top are a lemon lovers dream. They are moist and lemony with a sweet streusel top and drizzled with a lemon glaze. They are a perfect snack for anytime of day.

Every year when spring rolls around I find myself gravitating to lemon flavor recipes. I guess after the doldrums of winter I am looking for more bright flavors and these Lemon Poppy Seed Muffins With Streusel Top are the perfect fit. They have great lemon flavor. Between the lemon zest in the muffins to the lemon juice in the glaze they are sure to give you that lemon punch your looking for.

Preparing Your Muffin Trays:

I started by making my own parchment paper cupcake liners. It super easy and could be a great way to get kids involved.

I cut my parchment into 6” x 6” squares. I placed a 2” tapered cup upside down on the counter.

I folded my 6” x 6” piece of parchment paper in half, then opened it back up. Then I spun it and folded it in half again then once again opened it up. This will show you the exact center of the parchment paper.

I centered my 6” x 6” piece of parchment paper on the bottom of my tapered glass. I pinched down one side at a time then folded them to the right so that they were flat up against the glass.

Using both hands I started at the top of the glass and pressed down the length of the cup to make a crease.

I removed the liner from the glass and placed them in my cup cake pans.

This is a great alternative to using store bought cupcake liners, and it could be a fun craft to do with kids.

When cooking muffins I try to use every other space in my muffin pan so that each muffin has room to grow and cook evenly. I lined my muffin tin with our hand made liners and set it aside. I preheated the oven to 350º.

How To Make Lemon Poppy Seed Muffins With Streusel Top:

I started by preparing the streusel topping. To a Medium bowl I added the melted butter, sugar and flour and mixed it with a fork until crumbs formed. I stored it in the refrigerator to keep cold while I prepared the muffin.

In a separate large bowl I added the flour, granulated sugar, baking powder, salt, poppy seeds and lemon zest. I whisked it to combine and set it aside.

In another large bowl whisk together the buttermilk, eggs, greek yogurt, pure vanilla extract and melted butter until smooth. Pure wet ingredients into dry ingredients and fold together until combined, being careful not to over mix.

Scoop batter into prepared muffin trays using a medium sized ice cream scoop. Fill muffins almost to the top of liners. Remove streusel topping from the refrigerator. Sprinkle the streusel topping on the muffins, crushing any large pieces between your fingers. Place the muffin trays in the preheated oven and bake for 20 to 25 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.

While muffins are cooling you can prepare the lemon glaze. In a small bowl add the powdered sugar and lemon juice and whisk together until it has a drizzle consistency.

When muffins have completely cooled drizzle them with the lemon glaze and serve.

Lemon Poppy Seed Muffins With Streusel Top are a great snack to get you through your day.

Lemon Poppy Seed Muffins With Streusel Top:

Ingredients:

  • 1 3/4 Cup all purpose flour
  • 3/4 Cup granulated sugar
  • 2 Teaspoons baking powder
  • 1 1/2 Tablespoons poppy seeds
  • 1/2 Teaspoon salt
  • 2 Tablespoons lemon zest
  • 1/2 Cup buttermilk
  • 2 Eggs
  • 1/4 Cup plain Greek yogurt
  • 1 Stick butter melted and slightly cooled
  • 2 Teaspoons pure vanilla extract

Streusel Topping:

  • 1/4 Cup all purpose flour
  • 1/4 Cup granulated sugar
  • 2 Tablespoons unsalted butter melted and slightly cooled

Lemon Glaze:

  • 1 1/2 Cups Powdered Sugar
  • 2 To 3 tablespoons fresh squeezed lemon juice

Instructions:

  1. Preheat oven to 350º. Line muffin tins with liners and set on the side.
  2. For the streusel topping, combine the sugar, flour and melted butter in a small bowl and mix it together with a fork until crumbs form. Place in refrigerator to keep cool.
  3. To prepare the muffins, in a large bowl combine flour, granulated sugar, baking powder, poppy seeds, salt and lemon zest, whisk to combine and set aside.
  4. In a separate large bowl whisk together the buttermilk, eggs, greek yogurt, melted butter and vanilla until smooth. Pour the wet ingredients into the dry ingredients and fold in to combine, being careful not to over mix. Scoop out batter using a medium ice cream scoop. Fill muffin liners almost to the top. Remove prepared streusel from the refrigerator and sprinkle an even layer on top of muffins, crushing any large pieces with your fingers.
  5. Place muffin trays in preheated oven and bake for 20 to 25 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and allow to cool on a wire rack.
  6. While muffins are cooling place powdered sugar and lemon juice in a small bowl and whisk until drizzle consistency.
  7. Once muffins are completely cooled drizzle with lemon glaze then serve.
  8. Enjoy.