Lemon-Poppyseed Crumb Muffins
Created by lovinretirement on May 7, 2012
- Servings: 18-24
- Prep Time: 20m
- Cook Time: 18-35m
- Recipe #5358
Ingredients
- Batter:
- 4 cups sugar
- 6 cups Softex Pastry Flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 eggs
- 2 cups sour cream
- 2 cups butter, melted
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons fresh grated lemon zest
- 1 1/2 tablespoons poppy seeds
- Streusel Topping:
- 1 1/4 cups sugar
- 1 1/4 cups flour
- 1/3 cup butter, softened
- Lemon Glaze:
- 1/2 cup powdered sugar
- 3 tablespoons lemon juice
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: For batter, sift dry ingredients for batter in a medium bowl.
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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.
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Step 4: Fold all dry ingredients into egg mixture. Blend well.
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Step 5: Mix streusel ingredients with fork until crumbly.
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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.
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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.
Nutritional Facts
- 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