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Lemon Poppy Seed Muffins with Lemon Streusel and Glaze Recipe

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4.3 from 9 reviews

These Lemon Poppy Seed Muffins are tender, moist, and bursting with fresh lemon flavor complemented by crunchy poppy seeds and a buttery lemon streusel topping. Finished with a tangy lemon glaze, they make for a perfect breakfast treat or afternoon snack.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 43 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Lemon Poppy Seed Muffins

  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (112 g) unsalted butter, melted
  • 1 cup (200 g) granulated white sugar
  • 2 eggs, at room temperature
  • 1/2 cup (122 g) sour cream, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 tbsp poppy seeds
  • 2 tbsp (20 g) lemon zest (about 4 large lemons zested)

Lemon Streusel

  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 3/4 cup (150 g) sugar
  • 1/4 tsp salt
  • 6 tbsp (84 g) unsalted butter, cold
  • 1 tsp lemon zest (about 1/2 large lemon zested)

Lemon Glaze

  • 1 cup (130 g) powdered sugar
  • 4 tsp lemon juice (about 1/2 a large lemon juiced)

Instructions

  1. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
  2. Combine Wet Ingredients: In a large bowl, whisk the melted butter, granulated sugar, eggs, sour cream, milk, and vanilla extract until smooth and well combined.
  3. Incorporate Dry into Wet: Add the prepared dry ingredients to the wet mixture and whisk just until combined to avoid overmixing.
  4. Add Poppy Seeds and Lemon Zest: Gently fold the poppy seeds and lemon zest into the batter using a rubber spatula, ensuring even distribution without deflating the batter.
  5. Rest the Batter: Cover the batter with plastic wrap and let it rest at room temperature for 1 hour to allow the flavors to meld and the texture to become tender.
  6. Prepare the Lemon Streusel: While the batter rests, whisk together flour, sugar, and salt in a bowl. Add cold butter and lemon zest, then use fingers or a fork to blend until large clumps form. Chill the streusel in the refrigerator until ready to use.
  7. Preheat Oven: When the batter has rested, preheat your oven to 350°F (175°C) and prepare muffin pans by lining every other cup with muffin liners for spacing.
  8. Fill Muffin Cups: Without mixing the rested batter, scoop it gently into the prepared muffin cups, spacing them out. Sprinkle the chilled streusel generously over the tops of each muffin.
  9. Bake Muffins: Bake for 22-25 minutes until golden and a toothpick inserted in the center comes out clean. If you bake all 12 muffins tightly packed, add about 5 minutes extra baking time for even cooking.
  10. Cool Muffins: Let muffins cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely to room temperature.
  11. Make Lemon Glaze: While the muffins cool, whisk powdered sugar and lemon juice together until smooth and pourable.
  12. Glaze and Serve: Once muffins are fully cooled, drizzle the lemon glaze over them evenly and serve fresh to enjoy the bright, sweet finish.

Notes

  • Resting the batter for 1 hour enhances the muffin texture and flavor absorption.
  • Lining every other muffin cup allows space for even heat circulation and taller muffins.
  • Use room temperature eggs, milk, and sour cream to ensure smooth mixing and a tender crumb.
  • Cold butter is essential for the streusel to form crumbly clumps rather than melting into the mixture.
  • Adjust baking time slightly if you change the number or spacing of muffins in the pans.
  • Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://allcookedup.com/lemon-poppy-seed-muffins-with-lemon-streusel-and-glaze-recipe/