Lemon-Poppyseed Crumb Muffins
Recipe: #5358
May 07, 2012
Categories: Breakfast, Lemon, Baby Shower, Brunch, Fathers Day, Game/Sports Day, Labor Day Mothers Day, Picnic, Oven Bake, more
"These are to-die-for muffins!!! If you're making them in large muffin tins, check with toothpick after 20 minutes, then every couple minutes after. They will take longer than regular size muffins."
Original is 18-24 servings
Ingredients
Nutritional
- Serving Size: 1 (177.9 g)
- Calories 645.1
- Total Fat - 29.1 g
- Saturated Fat - 5.4 g
- Cholesterol - 79.1 mg
- Sodium - 317.3 mg
- Total Carbohydrate - 79.4 g
- Dietary Fiber - 5.8 g
- Sugars - 65.7 g
- Protein - 19.8 g
- Calcium - 171.1 mg
- Iron - 3.6 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
For batter, sift dry ingredients for batter in a medium bowl.
Step 3
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.
Step 4
Fold all dry ingredients into egg mixture. Blend well.
Step 5
Mix streusel ingredients with fork until crumbly.
Step 6
Spray muffin tins with cooking spray and fill with batter. Top each muffin with 1 T streusel and bake for 18 to 20 minutes for regular size muffins. Longer for large muffins. Check with toothpick every 3-5 minutes.
Step 7
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.
Tips
No special items needed.
0 Reviews
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