Lemon Poppyseed Muffins
Lemon-poppyseed muffins with light brown sugar streusel and powdered sugar glaze. Perfect for breakfast or any time!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chsugar.com.
Cooking tools:
- Pastry cutter
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Fork
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- <p>1 and 1/4 cup (150g) flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (142g) C&H® Light Brown Sugar
- 1/4 cup (60mL) oil
- 1 (large) Egg (room temperature)
- 1/2 cup (112mL) whole milk (room temperature)
- 1 tsp vanilla extract
- 2 tsp (4g) lemon zest (1 large lemon)
- 3 Tbsp (45mL) lemon juice (1 large lemon)
- 1 Tbsp Poppyseeds</p>
- <p>1/8 cup (28g) Butter (room temperature)
- 1/4 cup (47g) C&H® Light Brown Sugar
- 1/3 cup (40g) flour
- Pinch salt</p>
- <p>1/2 cup (100g) C&H® Powdered Sugar
- 1 Tbsp (15mL) lemon juice
- 1/2 tsp vanilla bean paste or vanilla extract
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