Lemon poppy seed muffins are a delightful combination of passionate lemon, crunchy poppy seeds, and delicious crumble toppings. These muffins offer an array of refreshing flavors that will tickle your taste buds and leave you craving more. The recipe is very easy and quick to prepare.
Ingredient
Make 12 muffins
Lemon poppy seed muffins
1 cup (220g) all-purpose flour
2 teaspoons (8g) baking powder
2 tablespoons (20g) poppy seeds
1/4 teaspoon (1g) salt
2/3 cup (135g) sugar
Lemon peel from 2 lemons
2 large eggs
1/2 cup (110ml) vegetable oil
1 teaspoon (5g) vanilla extract
1 tablespoon (15ml) lemon juice
1/2 cup (120g) buttermilk
nuggets topping
3 tablespoons (45g) sugar
1/4 cup (30g) all-purpose flour
2 tablespoons (30g) butter, melted
INSTRUCT
STEP 1: In a small bowl, mix all-purpose flour, baking powder, and salt. Set the flour mixture aside.
STEP TWO: In a large bowl, beat melted butter, granulated sugar, eggs, sour cream, milk, and vanilla extract.
STEP THREE: Add dry ingredients to wet ingredients and beat until combined.
STEP FOUR: Add the poppy seeds and lemon zest and gently mix them into the dough with a rubber spatula.
STEP FIVE: Cover dough with cling film and let dough rest at room temperature for 1 hour.
STEP SIX: While dough rests, make streusel by mixing together flour, sugar and salt. Add the cold butter and lemon zest and mash everything together with your fingers or a fork until large clumps are formed. Place the streusel in the refrigerator while waiting for the dough.
STEP SEVEN: Line up 2 muffin pans with 12 liners, lining each other cup so that they are evenly spaced. After an hour, scoop muffin batter into muffin cups. Be careful not to mix the dough around after it has rested, just scoop into each liner. Sprinkle streusel on top of muffins. (There will be a few left over, but I just put as much as possible on top of each one.)
STEP EIGHT: Bake muffins for 22-25 minutes. Let them cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely. (If you choose not to leave the muffins out and instead bake them all in a 12-cup muffin tin, keep in mind that the muffins will need about 5 more minutes to bake.)
STEP 9: While the muffins cool, make the lemon glaze by whisking the powdered sugar and lime juice together. After the muffins have cooled, sprinkle glaze over each and serve!
