Poppy Seed Crumble Muffins Recipes

LEMON POPPY SEED MUFFINS WITH STREUSEL

Steps:

• Preheat the oven to 425°, and mist a jumbo muffin tin (with 6 wells) with cooking spray.
• Prepare the streusel topping by combining the sugar with the melted butter; then, add in the flour and pinch of salt, and using a fork, mix/fluff together until a moist crumble forms (texture will be a bit like wet sand); place into fridge to keep cold.
• To prepare the muffins, add the flour, the sugar, the baking powder, salt, poppy seeds and lemon zest to a large bowl, and whisk together to blend; set aside.
• In another medium size bowl, whisk together the buttermilk, eggs, sour cream, vanilla and melted butter until smooth; add these wet ingredients into the dry ingredients, and gently fold together just until combined, taking care not to over mix the batter.
• To prepare/bake the muffins, break the cold streusel up a bit into chunks with your fingers; then, spoon the batter equally into the prepared muffin tins, sprinkle equally with the streusel topping, and bake at 425° for 8 minutes; then, reduce the heat to 350°, and bake for an additional 16-17 minutes, or until the muffins are just baked through. (I like to turn my muffin tin half-way through baking.)
• Allow the muffins to cool in the tin for 5 minutes, then gently/carefully remove and allow them to completely cool on a wire rack.
• Whisk together the ingredients for the glaze, and drizzle over top of each cooled muffins.

LEMON-POPPYSEED CRUMB MUFFINS

Steps:

• 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.

LEMONY POPPY SEED MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.