Lemon-Poppyseed Crumb Muffins
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
18-24 muffins
- Serves:
- 18-24
ingredients
-
Batter
- 4 cups sugar
- 6 cups softex pastry flour
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 8 eggs
- 2 cups sour cream
- 2 cups butter, melted
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 1⁄2 tablespoons poppy seeds
- cooking spray
-
Streusel
- 1 1⁄4 cups sugar
- 1 1⁄4 cups flour
- 1⁄3 cup butter, softened
-
Lemon Glaze
- 1⁄2 cup powdered sugar
- 3 tablespoons lemon juice
directions
- Preheat oven to 350 degrees F. Sift dry ingredients together in a medium bowl.
- In a separate bowl, whisk eggs, then add sour cream, butter, and lemon juice. Continue to whisk until smooth. Fold lemon zest and poppy seeds into egg mixture.
- Fold all dry ingredients into egg mixture. Blend well.
- Mix streusel ingredients with fork till crumbly.
- Spray muffin tins and fill with batter. Top each muffin with 1 T streusel and bake for 18 to 20 minutes.
- Meanwhile, make lemon glaze by mixing powdered sugar with lemon juice 1 Tablespoon at a time, till it's "drizzle" consistency.
- Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with lemon glaze.
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Reviews
-
Oh my, these are fantastic. I made these last night for DD to take on her "road trip" to a wrestling meet with the girls. They are so moist and tasty, we love them. A couple things though, mine took much longer then 20 minutes to bake, not sure why but it was more like 35 minutes to 40 minutes, but no matter. And I think my muffin tins are smaller then yours because I got 36 regular muffins and 15 mini muffins with this batch. We will make these regularly because we just loved them. Thank you for sharing this yummy recipe with us.