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Lemon Poppy Seed Streusel Muffins

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.

muffins scattered on a marble board with lemon wedges, crumbs, and a butter knife
up close of lemon poppy seed muffins with streusel topping

Tools I used for this recipe:

hamilton beach hand mixer with easy clean beaters and muffins in the back

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!

unbaked muffins with streusel topping

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…

Lemon Blueberry Muffins

Apple Cider Muffins

Bakery Style Blueberry Streusel Muffins

Cranberry & White Chocolate Streusel Muffins

muffins scattered on cooling rack with a bowl of lemon wedges and butter on a knife

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 muffin batter

Lemon Poppy Seed Streusel Muffins

5 from 1 vote
Course: Breakfast, Dessert
Keyword: Lemon, Lemon Poppy Seed, Muffins, Streusel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 Muffins
Calories: 157kcal
Author: The Hearty Life
Cost: $$
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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:

Serving: 1 muffin | Calories: 157 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 14 mg | Sodium: 235 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 39 IU | Vitamin C: 1 mg | Calcium: 41 mg | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

lemon poppy seed muffins stacked on top of each other

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