It is officially spring and making these lemon poppyseed streusel muffins are at the top of my to-do list! They are bright and fresh, topped with a streusel and lemon glaze. They’re basically everything you want in a muffin and more.
Lemon poppyseed flavor just screams spring to me! I love everything lemon — in sweets and savory — so if you’re like me you will love these muffins! Plus the streusel on top! Streusel truly just makes everything better! I posted a poll on my IG stories asking if you all wanted streusel or no streusel on these and the overwhelming majority said streusel! I was so proud, you all chose correctly, and here we are.
ingredients needed for lemon poppyseed streusel muffins
muffins
- 1 cup sugar
- zest of 2 lemons (about 2 tbsp)
- 1/2 cup melted butter
- 2 eggs
- 3/4 cup greek yogurt (or sour cream)
- 1/4 cup milk (any kind works)
- 1 tsp vanilla
- 1/4 cup lemon juice
- 2 cups flour (260 grams)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppyseeds
streusel
- 1/4 cup butter (softened)
- 1/4 cup sugar
- 1/2 cup flour (65 grams)
- pinch of salt
lemon glaze
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
no streusel?
If you don’t want to add streusel to these muffins, that is totally fine! Just omit the streusel and keep the rest of the recipe the same. I really love the flavor of the streusel on these, but do whatever works best for you!
other recipes you will love
- stuffed carrot cake cookies
- spring brown butter gnocchi
- carrot cake loaf with brown butter cream cheese frosting
- creamy carrot pasta
lemon poppyseed streusel muffins
ingredients
muffins
- 1 cup sugar
- zest of 2 lemons about 2 tbsp
- 1/2 cup melted butter
- 2 eggs
- 3/4 cup plain greek yogurt or sour cream
- 1/4 cup milk any kind works
- 1 tsp vanilla
- 1/4 cup lemon juice
- 2 cups flour 260 grams
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppyseeds
streusel
- 1/4 cup butter softened
- 1/4 cup sugar
- 1/2 cup flour 65 grams
- pinch of salt
lemon glaze
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
instructions
- Preheat the oven to 425F. Add sugar and lemon zest to a large bowl. Use your fingers to rub the lemon zest into the sugar. This helps release the lemon flavor in the zest!
- Add melted butter and whisk for 2 minutes until well combined. Add eggs, sour cream, milk, and vanilla. Whisk until combined. Add lemon juice and stir to combine.
- In a separate bowl, add flour, baking powder, baking soda, and salt. Transfer to a sifter and sift into the larger bowl (if you don't have a sifter, just add the ingredients directly in). Add the poppyseeds and stir until the dry ingredients are just combined. Don't overmix here! Set this bowl aside.
- In a small bowl, add all the ingredients for the streusel — butter, sugar, flour, salt. Mix until combined. The mixture should stick together if you squeeze it in your fist, but should crumble when you run it through your fingers. If it is still sticky, add 1 teaspoon additions of flour until it is no longer sticky.
- Line every other hole in a muffin tin with cupcake liners. Spray each liner with cooking spray (this ensures they won't stick!). Scoop the batter into each liner, filling each about 3/4 full. Top each with a handful of streusel.
- Transfer to the oven. Bake at 425F for 5 minutes, then turn the temperature down to 350F and bake for an additional 12-14 minutes*. Bake until an inserted toothpick comes out clean.
- Transfer to a cooling rack. While they cool, make the icing. Add the powdered sugar and 1 tbsp of lemon juice to a bowl. Whisk until smooth. If the icing is too thick, add more lemon juice until your desired consistency is achieved. Enjoy!
Made this today and they are delicious! I followed the recipe exactly. I used standard cupcake pans and it made way more than 12 muffins. Ended up with 12 muffins and a small loaf pan. Guessing muffin pans are larger. Also didn’t need to cook as long (toothpick testing) and again probably due to smaller cupcake pan. This one is a keeper, thanks for sharing! FYI bake time for me was 425 for 5 minutes then 350 for 7 minutes (the loaf pan took a lot longer.
hi! i’m so glad you enjoyed these!! yes, smaller muffin tins will sway the bake time so i’m so glad you got these just right! thank you for leaving the time stamps here for others 🙂
Absolutely amazing! Had for breakfast two days in a row and I don’t plan on stopping! Easy to follow directions and WOW don’t skip the streusel. Just lemony enough & the muffin itself isn’t overly sweet, but the muffin top is just the right amount of sweet. I made mine jumbo muffins since that’s what muffin tin I had on hand. I found I prefer storing mine in the fridge. These made the perfect accompaniment to a spring brunch I hosted for my in-laws.
hi!! so glad you loved these!! jumbo muffins are the way to go. and i’ll have to try keeping mine in the fridge next time!
These are excellent! I made no changes and they were perfect and lemony! The glaze added a super nice touch!!
yay i’m so glad!! yes, the glaze is a non-negotiable for me!
Love this recipe! One question, does 1/2 cup melted butter mean melt it then measure? Or measure then melt it?
measure then melt!