Lemon Poppy Seed Streusel Muffins
4
- Prep Time20 mins
- Total Time40 mins
- Makes12
(Recipes by Donna Borooah, and Irene Ngo. Produced by Stephanie Han Kim. Photography by Erik Putz. Foodstyling by Ryan Barclay. Prop styling by Madeleine Johari.)
The crisp, crumbly topping on these lemon muffins gives them a professional, café-grade finish.
Streusel
1/4 cup all-purpose flour, (30 g)
1/4 cup granulated sugar, (48 g)
3 tbsp cold unsalted butter, cubed
Muffins
1 cup granulated sugar, (192 g)
2 tbsp lemon zest
2 1/3 cups all-purpose flour, (280 g)
2 to 3 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1/2 tsp tumeric, (optional)
1/4 tsp baking soda
2 large eggs
1/2 cup canola oil
1/3 cup 2% milk
1/3 cup lemon juice
Instructions
Position rack in centre of oven and preheat to 375F. Line a 12-cup muffin pan with paper liners.
Streusel: Combine 1/4 cup flour with 1/4 cup sugar in a small bowl. Add butter. With your hands, rub butter and flour mixture together until crumbly. Set aside.
Muffins: Whisk 1 cup sugar with lemon zest in a medium bowl. Whisk in 2 1/3 cups flour, poppy seeds, baking powder, salt, turmeric and baking soda. 4. Whisk eggs with oil, milk and lemon juice in a large bowl. Stir flour mixture into egg mixture just until com- bined. Divide batter among liners, then top with streusel. 5. Bake until a skewer inserted into the centre of a muffin comes out clean, 16 to 18 min. Transfer muffins to a rack and let cool. Muffins will keep in an airtight container at room temperature for up to 2 days.