Lemon Poppyseed Muffins

Step 1

Preheat oven to 425° F and line an 8 muffin tin. Whisk together the flour, baking powder, baking soda, salt and poppyseeds in a medium bowl and set aside.

Step 2

In a large bowl, use a whisk to combine the C&H® Light Brown Sugar and lemon zest. Add in the egg and mix for 1-2 minutes until the color lightens a little. Add in the oil and continue mixing until it's well combined. Pour in the milk, vanilla and lemon juice and mix until they're well incorporated. Fold in the dry ingredients.

Step 3

Distribute the batter evenly among 8 muffin tins. The tins should be filled to the top. Let the batter rest while you make the streusel topping

Step 4

For the streusel, combine all the ingredients in a bowl and use a pastry cutter, a fork or your fingers to combine the butter into the C&H® Light Brown Sugar and flour. You want to make pea size chunks of streusel. Distribute evenly over the muffins (it may look excessive but as the muffin bakes, it grows in surface area). Place the muffins in the oven at 425F for 5 minutes and then lower the heat to 350F for 10-12 minutes.

Step 5

Remove and let them cool in the pan for a few minutes while you make the glaze. To make the glaze, combine all the ingredients in a bowl and stir it for 1-2 minutes until the C&H® Powdered Sugar is dissolved and there are no more lumps. Drizzle over the muffins.