Lemon Poppyseed Crumble Muffins

Vegetarian | Nut Free

Servings: 12

Crumble

1/2 cup sugar (100g)

1/2 cup all-purpose flour (60g)

1/4 cup unsalted butter, cold and diced (57g)

pinch of salt

Zest of 1/2 lemon

2 tbsp poppy seeds

Raspberry Muffins

2 1/4 cups all-purpose flour (270g)

1 cup granulated sugar (198g)

2 tsp baking powder

1/2 tsp salt

1 Tbsp lemon zest

2 eggs, room temperature

2/3 cup milk (158ml)

1 1/2 tsp vanilla

1/4 cup vegetable oil (59ml)

1/4 cup unsalted butter, melted and cooled (57g)

Juice of 1 lemon

Zest of 1/2 lemon

4 tbsp poppy seeds

100g cream cheese (10g per muffin)

Ingredients:

  1. For the crumble: Stir together 1/2 cup flour, 1/2 cup sugar, lemon zest, poppy seeds and a pinch of salt. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed and set aside.

    For the muffins: In a bowl add the flour, sugar, baking powder and salt. Whisk together and set aside. In a seperate bowl add the milk, eggs, vanilla, melted butter, oil, lemon juice and lemon zest. Whisk until fully combined. Mix the dry ingredients in the wet ingredients until just combined. Then add the poppy seeds and fold in.

    Line a muffin tin with cupcake liners, and fill with batter half way then add the cream cheese in the middle of the muffins and another 1-2 tbsp of batter on top and sprinkle the crumble on top.

    Bake at 210° for 5 minutes, then reduce to 175° for 26 minutes.

Instructions: