Easy Lemon Poppy Seed Muffins with Streusel
Bright, zesty, and irresistibly tender—these Easy Lemon Poppy Seed Muffins with Streusel are everything you love about bakery-style muffins but made right at home. Bursting with fresh lemon flavor, speckled with crunchy poppy seeds, and topped with a buttery crumb topping, they’re perfect for breakfast, brunch, or an afternoon pick-me-up.On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/lemon-poppy-seed-muffins-with-streusel/
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Ingredients
Lemon Streusel
- 125g (1 cup) all-purpose flour/ plain flour If using cups for measuring flour, use the scoop and level method; don't scoop the flour directly from the container.
- ½ tsp fine sea salt
- 75g (6 tbsps) granulated white sugar
- 1 tsp lemon zest
- 85g (6 tbsps) unsalted butter, melted
Lemon Poppy Seed Muffin Batter
- 150g (¾ cup) granulated white sugar
- 2 tbsps lemon zest about 4-5 lemons depending on size
- 219g (1¾cup) all purpose flour/ plain flour If using cups for measuring flour, use the scoop and level method; don't scoop the flour directly from the container.
- 2 tsps baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- 20g (2 tbsps) poppy seeds
- 100g eggs (weight is without shell), at room temperature (about 2 large eggs in North America)
- 230g (1 cup) full-fat sour cream, at room temperature
- 45g (3 tbsps) lemon juice from fresh lemon
- 1 tsp pure vanilla extract
- 113g (½ cup) unsalted butter, melted
Instructions
- Make the streusel. In a medium bowl, whisk together the flour, salt, sugar, and lemon zest. Add the melted butter to the dry ingredients and use a fork to work the butter into the dry ingredients until there are no bits of white flour left, and the streusel forms clumps.125g (1 cup) all-purpose flour/ plain flour, ½ tsp fine sea salt, 75g (6 tbsps) granulated white sugar, 1 tsp lemon zest, 85g (6 tbsps) unsalted butter, melted
- Mix dry ingredients. Place the sugar in another medium bowl, then zest the lemons into the same bowl on top of the sugar until you have about 2 tablespoons. Use your fingers to rub the lemon zest into the sugar, until they’re combined well and has a sandy texture.PRO TIP: Rubbing lemon zest and sugar together with fingers helps release the flavorful oils from the zest, intensifying the citrus flavor and fragrance, and infusing the sugar with a bright, zesty taste.150g (¾ cup) granulated white sugar, 2 tbsps lemon zest
- Into the same bowl, add the remaining dry ingredients: flour, baking powder, baking soda, salt, and the poppy seeds. Whisk until well-combined.219g (1¾cup) all purpose flour/ plain flour, 2 tsps baking powder, ¼ tsp baking soda, 20g (2 tbsps) poppy seeds, ½ tsp fine sea salt
- Mix wet ingredients. In a large mixing bowl, whisk together the liquid ingredients: egg, sour cream, lemon juice, vanilla, and melted butter.100g eggs (weight is without shell), at room temperature, 230g (1 cup) full-fat sour cream, at room temperature, 45g (3 tbsps) lemon juice from fresh lemon, 1 tsp pure vanilla extract, 113g (½ cup) unsalted butter, melted
- Combine. Add half of the dry ingredients to the wet ingredients and fold it with a silicone spatula until incorporated. Add the remaining dry ingredients and mix until just combined; do not overmix!
- Scrape the sides and bottom of the bowl to ensure all the ingredients are thoroughly combined. The batter should be lumpy.
- Divide the batter evenly between the 12 muffin cups (about 70 grams per muffin hole). The muffin cups would be almost full. Sprinkle about 1 tablespoon of lemon streusel over each muffin and every so gently press them down so they will stay in place.
- Bake the muffins at 400°F for 5 minutes and then without opening the oven door reduce the temperature to 350°F. Bake the muffins for another 12-14 minutes until the internal temperature registers at about 200°F using an instant-read thermometer.
Notes
Use fresh lemon juice and zest for the best flavor—bottled juice won’t give the same brightness.
Don’t overmix the batter; a few lumps are okay! Overmixing leads to dense muffins.
Want extra lemon flavor? Drizzle with a simple lemon glaze (120g of powdered sugar + 60-70g of fresh lemon juice) after baking.
Storing: These muffins stay fresh in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Servings: 12 muffins
