Lemon Poppy Seed muffins with Crumb Topping

I love to bake, especially in the spring. Lately I haven't been able to with a little one. So when Brooklyn sleeps Mommy bakes. The other day I confessed to my sister Alicia that I have a Lemon and Poppy seed obsession. Hey, it's spring, and nothing says spring better than lemon and poppy seed!!! My other sister, Sharlotte, has a lemon tree and I can't wait to get some from her sometime to make this again!

I found this recipe online and decided to add some of a twist to the original. Every time I got to the bakery I used to work, I have to will myself not to buy the crumb muffins because I believe that they are slightly overpriced and I can't eat an entire 12 pack myself either. It's either 12 for $8.99 which isn't bad or one for $1.29 which can be. I gave in last week and got a lemon poppy seed one with the crumb topping. I have never made them, but I decided to try it out.

For the Muffin Batter
2/3 cup sugar
Grated zest 2 lemons
Juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream 
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

For the Crumb topping:
1/4 Flour
1/4 cup Brown Sugar
1 Tbs softened butter.


First you mix the sugar with the zest of Lemon until it has flavor. It will look like this:

Then mix in all the dry ingredients next: Flour, Baking powder, Baking soda and salt. Then in another bowl melt butter and add Sour cream, eggs, vanilla and juice of lemon. Mix liquid into your dry ingredients, stir until combined and do not over stir. Add Poppy Seeds last.

For the crumb topping, Mix everything in a bowl with electric mixer until it resembles fine sand.

Top muffins with crumb topping:

Yum!! Enjoy!!!