Poppy Seed Lemon Muffins

8 Oz. Cream Cheese, softened

2 Tbsp. Butter, Softened

3/4 Cup Granulated Sugar

Zest of 2 Lemons

2 Large Eggs

1/4 Cup Milk

1/4 Cup Fresh Lemon Juice

1 1/2 Cups All Purpose Flour

1 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1 Tsp. Kosher Salt

1 Tbsp. Poppy Seeds

1 Tsp. Vanilla Extract

Crumb Topping

1 Cup All Purpose Flour

1/3 Cup Granulated Sugar

1/4 Cup. Unsalted Butter, melted

Pinch of Kosher Salt

Lemon Drizzle

3/4 Cup Powdered Sugar

1 Lemon, Zested and Juiced

Pinch of Kosher Salt

Pre-heat your oven to 350 degrees Fahrenheit. Line a muffin pan with liners.

In a bowl add in all of the ingredients for the crumb topping and mix until well combined and set aside.

In a large bowl, add the butter, cream cheese, lemon zest, and sugar, using an electric whisk. Mix together until well combined about 2 minutes.

Add in the eggs, vanilla extract, and mix until well combined.

Sift together the flour, baking soda, baking powder and salt. Mix together the milk and lemon juice.

Add in the half of the flour mixture into the batter and half of the milk mixture and mix until just combined. Then add in the remaining flour, milk, and poppy seeds and mix until just combined.

Pour your batter into the prepared muffin pan. Top with the crumb topping mixture.

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool.

Once cooled combine the ingredients for the lemon drizzle and drizzle on top of the muffins.

Serve and enjoy.