Spring just seems like it can’t come soon enough. For the majority of us in North America, this winter has been a brutal one with ice storms, a polar vortex, countless inches of snow, slippery ice and air so cold, it hurts your face. So here’s a recipe to at least fool your taste buds that it’s spring with the tang and zest of lemons.

Now this is one of my favourite muffin recipes as it comes with a crumble on top. The buttery crumble tastes absolutely wonderful against the fresh lemon flavour of the muffin itself. I’m also a big fan of poppy seeds as it adds a slight crunch to the texture. As most muffins have the same soft texture throughout, this addition is well appreciated.

lemon poppy seed crumble muffins

lemon poppy seed crumble muffins

Makes 12 standard muffins

Ingredients for the Muffins:

  • 3 tablespoons of poppy seeds
  • 2/3 cups of sugar
  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • The zest of 1 lemon
  • 2 eggs
  • 1/3 cup of butter, browned (how to)
  • 2/3 cup buttermilk
  • The juice of 1 lemon
  • 1 teaspoon of vanilla extract
  • Optional: Throw in 1/2 cup of dried cranberries

Ingredients for Crumble:

  • 3 teaspoons of sugar
  • 3 teaspoons of butter
  • 3 teaspoons of flour

Directions for Crumble:

  1. Mix all the ingredients using your hands until it has a crumby texture and set aside.

Directions for Muffins:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Line the muffin tins
  3. In a bowl, mix the sugar with the lemon zest and mash together with a spoon until the sugar starts turning yellow in colour.
  4. Add butter into the sugar and beat until it has a creamy consistency.
  5. Beat into the butter mixture the eggs, one at a time, making sure that it is well incorporated before adding the next one.
  6. Add the buttermilk, vanilla extract and lemon juice and mix well.
  7. In a separate bowl, mix the baking soda, baking powder, flour and salt together.
  8. Add in the poppy seeds into the dry ingredients and mix well, making sure that the seeds are well spread out throughout the dry ingredients.
  9. Add the wet ingredients into the dry and fold in nice sweeping motions making sure to not overwork the mixture.
  10. Spoon the mixture into the muffin tin, making sure the size of the muffins are consistent.
  11. Top the muffins with the crumble mix.
  12. Throw in the oven for 35-40 minutes or until a toothpick comes out clean.

Serve with a warm cup of your favourite tea or coffee and enjoy as a breakfast or snack.

Happy Baking!

-The Piquey Eater