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Lemon poppyseed muffin on a plate
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Lemon Poppyseed Muffins with Streusel Topping

These moist Lemon Poppyseed Almond Muffins with buttery streusel topping are incredibly tasty, easy to make and no stand mixer required! 
Course Breakfast, Dessert
Cuisine American
Keyword lemonmuffins, lemonpoppyseed, muffins
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 12 muffins

Equipment

  • 12 cup cupcake tin

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 2 Tbsp. poppyseeds
  • 1 Tbsp. lemon zest
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cardamom
  • 1/2 cup whole milk, room temperature
  • 8 Tbsp. butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/4 cup fresh lemon juice (juice from 1 lemon)
  • 2 tsp. lemon extract*

Streusel topping

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 3 Tbsp. unsalted butter, cold and cut into small pieces
  • 1 tsp. lemon zest
  • 1/4 cup slivered almonds (optional)

Instructions

  • Preheat oven to 380°F. Line a cupcake tin with cupcake liners or spray with non stick baking spray. Make the streusel topping first: combine the flour, brown sugar, almonds (optional) and lemon zest in a medium sized bowl. Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal. You do not want it to become a cohesive dough. Set aside.
  • In a large bowl, whisk the flour, sugar, poppyseeds, baking powder, baking soda, salt, lemon zest and cardamom together.
  • In a separate bowl, whisk the milk, butter, eggs, lemon juice and lemon extract together until smooth. Gently fold in this mixture (10-12 stirs) into the flour mixture until just combined. It will be very light and fluffy & it's OK if it's not all mixed.
  • Use a 1/4 cup measuring cup to scoop batter into each cupcake tin. Then top each muffin with about ~1 Tbsp. streusel topping. Place in oven and immediately turn the oven to 400°F (this helps ensure a dome on your muffins instead of flat muffin tops!) Bake for 15-17 minutes or until you insert a toothpick and it comes out clean. Enjoy!

Notes

*You can use almond extract or vanilla extract if you do not have lemon extract but the lemon extract makes these extra lemon-y!
To make into a loaf: Follow the same recipe instructions (You may have extra streusel topping), except put in a loaf pan and bake for 40-45 minutes, or until middle is fully cooked. You may need to place a piece of foil over the top of the bread so the edges do not burn. Once removed from oven, let cool 20 minutes before turning out of the tin. (I know, it's hard to wait!)