Lemon Poppyseed Cream Cheese Crumb Muffins

Lemon Poppyseed Cream Cheese Crumb Muffins

Muffins.

• • 8 ounces cream cheese, softened to room temperature

  • 3/4 cup granulated sugar

  • zest of 2 large lemons

  • 2 large eggs

  • 1/4 cup whole milk

  • 1/4 cup lemon juice

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon coarse Kosher salt

  • 1 teaspoon poppy seeds

Crumb Topping.

• • 1/4 cup unsalted butter, melted

  • 1 cup all-purpose flour, divided

  • 1/3 cup granulated sugar

  • 1/4 teaspoon coarse Kosher salt

  • 1/4 teaspoon poppy seeds

Drizzle.

• • 1 1/2 tablespoons lemon juice

  • zest of 1 large lemon

  • 1/2 - 3/4 cup powdered sugar

Muffins.

Preheat the oven to 350. Line a muffin pan with paper liners (12 standard or 6 large). I find it helpful to lightly spray the paper liners with non-stick baking spray so that the muffins don't stick.

In a bowl, use an electric mixer to beat the cream cheese, sugar and lemon zest for two minutes until smooth. Scrape down the bowl and beat in the eggs, milk and lemon juice.

In a separate bowl, sift together the flour, baking powder, baking soda, salt and poppy seeds. Add the dry ingredients to the wet and use a whisk to quickly whisk the batter together just until there are no visible streaks of flour. Batter should be thick and pillowy. Divide the batter evenly between the muffin cups.

Crumb Topping.

In a bowl, use a fork to stir together the melted butter, 3/4 cup of the flour, sugar, salt and poppy seeds to form a moist, crumbly dough. Add the remaining 1/4 cup flour and stir until moistened and crumbly.

Pile the crumb topping over the batter. It may seems like too much crumb topping, but after baking, it's going to be just the right amount, so use up all the crumbs.

Bake standard-sized muffins for 18-20 minutes and large muffins for about 30 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 5 minutes, then carefully remove and set on a wire rack to cool.

Drizzle.

While the muffins are still hot, make the drizzle. Combine all ingredients in a small bowl with a spoon until smooth, adjusting the amount of lemon juice or powdered sugar as needed for a thick, drizzly icing. Drizzle the icing over the hot muffins. If any crumbs have fallen off, you can pile them on top of the drizzle, which will help them stick.

Cool the muffins for 15-20 minutes, then serve warm.

Yields 12 standard-sized muffins or 6 large muffins (large muffins pictured in this post)

Recipe from Curly Girl Kitchen