Lemon Poppy Seed Crumble Muffins
These Lemon Poppy Seed Crumble Muffins are bakery style and packed with lemon flavor. This soft, buttermilk muffin paired with zesty buttery crumble make the perfect breakfast bite.
Servings: 8 jumbo muffins
Ingredients
For the crumble:
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- zest of 2 small lemons
- ½ cup salted butter, cold and cubed
For the muffins:
- 1 ⅓ cup granulated sugar
- zest of 2 lemons
- ½ cup salted butter, melted
- ¼ cup vegetable oil
- 2 eggs room temperature
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ cup buttermilk room temperature
- juice from 1 small lemon, about 3 tbsp
- ¼ tsp kosher salt
- 2 tbsp poppy seeds
Instructions
For the crumble:
- In a large food processor, add 1 cup of all-purpose flour and ⅔ cup granulated sugar and pulse to combine, about 10 seconds. Zest 2 lemons into the mixture, and add in cold butter, 1 cube at a time, pulsing to combine. pulse until the mixture resembles sand, about 30 seconds. Add crumble to a bowl and put in the refrigerator until needed.
For the muffins:
- Preheat oven to 425° and line a jumbo muffin pan with muffin liners. Wipe out the food processor bowl and add 1 ⅓ cup granulated sugar and zest 2 lemons. Turn the food processor on for 30 seconds, creating a lemon sugar. Once blended, add lemon sugar, melted butter and vegetable oil to the bowl of a stand mixer. With the mixer on the lowest speed, crack in one egg at a time and mix until combined.
- In a separate bowl sift all purpose flour, baking powder and baking soda. With the mixer on the lowest speed, alternate adding dry ingredients and the buttermilk until combined. Add lemon juice, salt, and poppy seeds and mix on low for an additional 20 seconds.
- Remove the crumble from the refrigerator. Fill each muffin tin ⅔ of the way full with batter. Sprinkle about 3 tablespoons of crumble on each muffin and place in the oven. Bake for 5 minutes at 425°, then without opening the oven, change the temperature to 375° and continue to bake for an additional 15-20 minutes, or until the muffins are baked through. Remove from the oven and let cool for 5 minutes before removing from the pan.