Lemon Poppyseed Muffins

From C&H SUGAR

Recipe made in partnership with @BaronBakery

Makes 8 muffins

 

Make your day extra special with lemon infused poppyseed muffins, topped with golden brown sugar streusel and a confectioners sugar lemon glaze.

INGREDIENTS

1 and 1/4 cup (150g) flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (142g) C&H Golden Brown Sugar

1/4 cup (60mL) oil

1 (large) egg (room temperature)

1/2 cup (112mL) whole milk (room temperature)

1 teaspoon vanilla extract

2 teaspoon (4g) lemon zest (1 large lemon)

3 tablespoon (45mL) lemon juice (1 large lemon)

1 tablespoon poppyseeds

 

STREUSEL

1/8 cup (28g) Butter (room temperature)

1/4 cup (47g) C&H Golden Brown Sugar

1/3 cup (40g) flour

Pinch salt

 

GLAZE

1/2 cup (100g) C&H Confectioners Sugar

1 tablespoon (15mL) lemon juice

1/2 teaspoon vanilla bean paste or vanilla extract

Pinch salt

 

DIRECTIONS

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

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

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

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 Golden 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 425 degrees for 5 minutes, and then lower the heat to 350 degrees for 10 to 12 minutes.

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

 

Find this recipe and more holiday treats at chsugar.com