Giant, super fluffy, bakery-style, lemon poppy seed muffins with an optional streusel and lemon glaze.
sugar lemon zest AP flour baking powder baking soda poppy seeds salt vegetable or canola oil egg Greek Yogurt or sour cream lemon juice
salted butter AP flour granulated sugar
powdered sugar lemon juice
Combine the sugar & lemon zest. In a separate bowl, whisk the flour, baking powder, baking soda, salt & poppy seeds.
Add oil, eggs, & greek yogurt to the sugar mixture. Add dry ingredients & lemon juice. Cover the batter for 30-60 minutes.
For the streusel, combine all the ingredients. Distribute over muffins & bake at 425F for 5 minutes then at 350F for 10-12 minutes.
For the glaze, whisk lemon juice & sugar. Drizzle the glaze on top or dunk the muffins in the glaze.
Click the link below for the full recipe!