Lemon Poppyseed Crumb Muffins
Brighten your breakfast or snack time with these irresistible Lemon Poppyseed Crumb Muffins, a delightful blend of citrusy zing, tender crumb, and buttery sweetness. Featuring freshly squeezed lemon juice, fragrant lemon zest, and crunchy poppy seeds, these muffins strike the perfect balance between tart and sweet. Topped with a golden, buttery crumb layer, each bite melts in your mouth with a satisfying texture contrast. Ready in just 35 minutes, these muffins are perfect for brunch spreads, quick on-the-go snacks, or even as a zesty dessert. Impress your taste buds and guests with this easy-to-follow recipe that delivers bakery-style results at home!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tablespoons Poppy seeds
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter (melted)
- 0.75 cup Whole milk
- 3 tablespoons Freshly squeezed lemon juice
- 1 tablespoons Lemon zest
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup All-purpose flour (for crumb topping)
- 0.25 cup Brown sugar (for crumb topping)
- 0.25 cup Unsalted butter (cold, for crumb topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tablespoons of poppy seeds, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
In a separate medium bowl, whisk together 1/2 cup melted unsalted butter, 3/4 cup milk, 3 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest, 2 large eggs, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
For the crumb topping, in a small bowl, mix 1/2 cup all-purpose flour and 1/4 cup brown sugar. Add 1/4 cup cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until it forms pea-sized crumbs.
Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
Sprinkle the crumb topping evenly over the muffin batter in each cup.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy the zesty, buttery goodness of your Lemon Poppyseed Crumb Muffins!
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 515.6 g | 187% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 271.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 668 mg | 51% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
