Lemon Poppy Seed Muffins with Streusel and Lemon Glaze
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!
Servings 12 Muffins
- 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)
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons lemon juice you may need more or less depending on the desired consistency
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.
- 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.
Calories: 339kcal | Carbohydrates: 58g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 146mg | Potassium: 152mg | Fiber: 1g | Sugar: 35g | Vitamin A: 307IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg