Lemon Poppy Seed Muffins

Makes 12 medium muffins


  • 1-3/4 cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 Tbsp poppy seeds
  • grated zest of 1 lemon
  • 1 large egg, lightly beaten
  • ¾ cup milk
  • 1/3 cup melted butter


  1. Preheat oven to 400°F. Grease 12 medium muffin cups or line with paper baking cups.
  2. In a large bowl stir together the flour, sugar, baking powder, salt, poppy seeds and lemon zest. In another bowl mix the egg, milk and butter. Add the wet ingredients to the dry and stir until just moistened. Do not overmix.
  3. Spoon batter into muffin cups to two/thirds full. Sprinkle tops with streusel if desired. Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes before serving.

For the streusel

  • 3 Tbsp all-purpose flour
  • 3 Tbsp brown sugar
  • ¼ tsp cinnamon
  • Pinch of salt
  • 2 Tablespoons unsalted butter, at room temperature
  • 2 Tbsp finely chopped nuts


Stir together the flour, sugar, cinnamon and salt. Cut in butter with a fork until crumbly. Stir in the nuts