These lemon poppy seed streusel muffins are light, airy, and full of lemon flavor. Topped with a crunchy, buttery streusel topping. I have made these muffins for Mother’s Day and many weekends brunches, they are a crowd favorite every time! A one-bowl recipe that comes together quickly, using the Hamilton Beach Professional Hand Mixer with Easy Clean Beaters! The easy clean beaters won’t clog and ensures your batter is evenly combined, not overmixed. The Slow Start™ technology allows you to gradually add all of these ingredients in while reducing messy splatters.
Tools I used for this recipe:
- Hamilton Beach Professional Hand Mixer with Easy Clean Beaters – the perfect tool to have for muffins, cakes, or quick breads. The easy clean beaters won’t clog and the Slow Start™ technology turns on slowly at the lowest speed to reduce messy splatters, making it easier to gradually add ingredients!
- Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
- Non-stick Muffin Tin – just one of those pans you need!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand
Using the Hamilton Beach Professional Hand Mixer with Easy Clean Beaters makes whipping up these muffins a breeze! No more cleaning batter out of wire beaters!
Fill each muffin cup 2/3rds of the way full & top evenly with streusel topping!
If you like these lemon poppy seed streusel muffins, you’ll love…
Bakery Style Blueberry Streusel Muffins
Cranberry & White Chocolate Streusel Muffins
Serve warm with a spread of softened butter!
Instructions:
For the streusel:
- In a small mixing bowl combine the sugars, flour, and butter. Mix until tiny crumbs have formed, the mixture should be uniform, set aside.
For the muffins:
- Preheat oven to 375 degrees F, grease or line a 12 cup muffin tin, set aside.
- In a large mixing bowl combine the oil, sugars, eggs, milk, and vanilla extract. Whisk until combined. Add in the lemon juice and zest, mix again.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
- Add the dry ingredients into the wet and combine until completely incorporated. Fold in the poppy seeds.
- Use a portion scoop to fill each muffin cup 2/3rds full. Top each muffin evenly with the streusel mixture.
- Bake at 375 for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool before enjoying!
Lemon Poppy Seed Streusel Muffins
Equipment
- Muffin Tin
Ingredients
For the muffins:
- 1/2 cup Vegetable Oil
- 1 cup Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla Extract
- 3/4 cup Milk, a non-dairy substitute will work
- 2 1/2 cups All-purpose flour
- 2 tsps Baking soda
- 2 tsps Baking powder
- 1 tsp Salt
- Juice, of two lemons, about 1/4 cup
- Zest, of 2 lemons, about 2 tablespoon
- 2 tbsp Poppy Seeds
For the streusel:
- 1/4 cup Brown sugar
- 1/4 cup Granulated sugar
- 1/2 cup All-purpose flour
- 4 tbsp Unsalted butter, softened
Instructions
For the streusel:
- In a small mixing bowl combine the sugars, flour, and butter. Mix until tiny crumbs have formed, the mixture should be uniform, set aside.
For the muffins:
- Preheat oven to 375 degrees F, grease or line a 12 cup muffin tin, set aside.
- In a large mixing bowl combine the oil, sugars, eggs, milk, and vanilla extract. Whisk until combined. Add in the lemon juice and zest, mix again.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
- Add the dry ingredients into the wet and combine until completely incorporated. Fold in the poppy seeds.
- Use a portion scoop to fill each muffin cup 2/3rds full. Top each muffin evenly with the streusel mixture.
- Bake at 375 for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool before enjoying!
Nutrition
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