lemon poppy-seed muffins with streusel topping

Lemon poppy-seed muffins are my oldest daughter's favorite kind of muffin!

So when she brought home another bag of lemons from school last week, her first request - this time around - was for lemon poppy-seed muffins.

Instead of having our usual Sunday morning pancakes last weekend, I made these delicious lemon muffins to enjoy with fresh strawberries.

They're fun to enjoy as a snack with a cup of hot tea . . . and the perfect sweet addition to any Spring or Summer brunch or gathering.

Cook's Illustrated's Bakery Style Muffin is my favorite muffin recipe.

I shared an Orange-Cranberry variation last December . . . and have made the Mocha Chip, Raspberry Almond, and Lemon Blueberry over the last several months.

My crew loves the lemon poppy-seed version most!

Cook's Illustrated's lemon poppy-seed recipe yields a rich, full flavor muffin with a thick crust that protects the fragile, tender crumb.  They're so good!

I add a tad more lemon zest to the recipe, only because we like the extra citrus zing; and the streusel topping is also an addition of mine. I think streusel tastes delicious on almost all bakes goods (smile!).

And for the perfect finish, I sprinkle fresh lemon zest over the top of them right when they come out of the oven. The aroma is lemon heaven!

Welcome, sweet Summer lemons!

lemon poppy-seed muffins with streusel topping

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3 cups (15 ounces) all purpose flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tablespoons unsalted butter, softened

1 3/4 cups, PLUS 3 Tablespoons sugar

2 large eggs, room temperature

1 1/2 cups plain low fat yogurt

Zest of 2 lemons
3 Tablespoons of poppy-seeds
Garnish with lemon zest

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Preparation
Adjust oven rack to lower middle position and heave oven to 375 degrees F.

Spray (or use liners) 12-cup muffin tin with vegetable oil spray.

Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined.

Add lemon zest and poppy-seeds, and beat until combined.

Reduce speed to low and add dry ingredients in 2 additions, alternating with 3 additions of yogurt, scraping down bowl as needed.

Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. Using a teaspoon, generously sprinkle streusel on top of muffins.

Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25 to 30 minutes, rotating muffin tin halfway through baking.

Remove muffins from the time and set on a wire rack. Let cool for 5 minutes. Serve.

* I prefer baking muffins in LARGE muffin tins to give them that home-made, luscious home-baked appearance.

streusel topping

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3 Tablespoons granulated sugar

3 Tablespoons packed brown sugar

pinch of salt

1/2 cup, plus 3 Tablespoons all-purpose flour

5 Tablespoons warm, melted unsalted butter

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Combine sugar, brown sugar, salt, and flour in a small bowl. 

Drizzle with 5 Tablespoons warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Sprinkle atop muffins.

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more LEMON desserts

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glazed lemon cookies

lemon bundt cake

lemon and honey tart with salted shortbread crust
vanilla bean lemonade

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