Lemon Poppy Seed Muffins with Streusel and Lemon Glaze
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5.0
9 reviews
Excellent
Lemon Poppy Seed Muffins with Streusel and Lemon Glaze
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These light Lemon Poppy Seed Muffins have a tender crumb and the perfect balance of sweet and tart flavors.Topped with a buttery sweet streusel and drizzled with sweet lemon glaze, these lemon poppy seed muffins are bursting with flavor!
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Ingredients
Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 6 tablespoons butter chilled and cut into small pieces
For the Muffins
- 2/3 cup granulated sugar
- 2 tablespoons lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 3/4 cup sour cream regular or light
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup lemon juice
- 1 stick unsalted butter melted and cooled (8 tablespoons)
Glaze Ingredients:
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons lemon juice you may need more or less depending on the desired consistency
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Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners or spray the muffin tin with baking spray.
To Make The Streusel:
- In a bowl, combine the flour, sugar, lemon zest and butter. Using a fork or a pastry cutter, combine the ingredients until the mixture is crumbly and resembles coarse meal. The crumbs should be about the size of a pea. Keep the streusel in the refrigerator until ready to use.
To Make The Muffins:
- In large bowl, combine the sugar and lemon zest together. Rub the two ingredients together with your fingertips until the sugar is fragrant and moist.
- Whisk in the flour, baking powder, baking soda, salt and poppy seeds.
- In a separate bowl, whisk together the sour cream, eggs, vanilla, lemon juice and melted butter until combined.
- Add the wet ingredients over the dry ingredients and gently stir to blend. Don’t over mix.
- Divide the batter evenly among the muffin cups. Top each muffin cup with the crumble topping (about 2 tablespoons of crumb topping each). Bake for 18-20 minutes, or until the toppings are lightly golden and a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.
- Transfer pan to a cooling rack. Cool 5 minutes then remove the muffins from baking tin.
- Cool completely, then glaze with icing.
To Make The Glaze:
- Whisk together the ingredients for the glaze and drizzle over each muffin.
Notes
- If you don't have sour cream handy, you can use plain yogurt.
- After topping the muffins, lightly press the crumbs down into the batter so they stick to the muffins when they rise.
- Don't overmix the batter to prevent dense muffins.
- Cool the muffins completely before glazing the muffins.
- Store the muffins in an air tight container at room temperature for 3-4 days. Line the bottom of the container with a sheet of paper towel to prevent the muffins from getting soggy.
- You can freeze lemon poppy seed muffins with or without the glaze for up to 3 months. Place them in an airtight container or in a freezer safe resealable bag to prevent freezer burn.
Nutrition Information
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Calories
339kcal
(17%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
146mg
(6%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
307IU
(6%)
Vitamin C
5mg
(6%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 146mg | 6% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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