Topped with strussel and absolutely DELISH!! A great addition to Breakfast!! Yum!
RECIPE:
FOR THE STREUSEL:
2 Tbsp. granulated sugar sub- I use Allulose- https://www.amazon.com/dp/B08X17196C
2 Tbsp. coarse sanding sugar, divided
1 tsp. lemon zest
1/4 cup plus 2 tbsp. all-purpose flour
1/4 tsp. salt
2 Tbsp. unsalted butter, cold and cubed
FOR THE MUFFINS:
3/4 cup granulated sugar sub (I use Allulose)
1/4 cup lemon zest (from about 4 lemons)
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. poppy seeds
1/2 cup low-fat buttermilk, room temperature
1/4 cup fresh lemon juice (from about 2 lemons)
1/2 cup unsalted light butter, melted
2 large eggs, room temperature
1 1/2 tsp. vanilla extract
Yellow gel paste food coloring (optional)
FOR THE GLAZE:
1 cup powdered sugar
1/2 tsp. vanilla extract
1 tsp. lemon zest
2 Tbsp. fresh lemon juice
Yellow gel paste food coloring (optional)
For the streusel: In a medium bowl, rub together the granulated sugar, 1 1/2 tablespoons of coarse sanding sugar, and lemon zest with your fingertips until fragrant and damp. Whisk in the flour and salt until combined. Add the butter and, using a pastry cutter or your hands, cut it in until the mixture is crumbly and resembles coarse meal. Continue working until some pea-sized clumps have formed, then refrigerate until ready to use.
For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with liners and set aside.
In a large bowl, rub together the sugar and lemon zest with your fingertips until fragrant and damp; set aside for 15 minutes. Whisk in the flour, baking powder, baking soda, salt, and poppy seeds.
In a medium bowl, whisk together the buttermilk, lemon juice, butter, eggs, and vanilla. If desired, whisk in a few drops of food coloring until the mixture is a bright, sunny yellow. Add the wet ingredients to the dry ingredients, and stir until just combined, being careful not to over mix (it's fine if there are still some streaks of flour in the batter). Divide the batter evenly between the cups of the muffin tin.
Top with the streusel and sprinkle with the remaining 1/2 tablespoon of coarse sanding sugar. Transfer to the oven and bake, rotating the tin once halfway through baking, until the muffins are lightly golden and a toothpick inserted into the center comes out with only a few crumbs attached, 18 to 20 minutes.
Allow to cool for 5 minutes in the tin, then transfer the muffins to a wire rack to cool completely.
For the glaze: Once the muffins have cooled, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, lemon zest, and lemon juice, along with a few drops of yellow food coloring, if desired. Drizzle the muffins with the glaze and allow to set briefly before serving.
12 Muffins:
5 points each (without glaze)
176 calories
8g fat
22g carbs
4g protein
Original Recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a46976713/lemon-poppy-seed-muffins-recipe/
YouTube Video: https://youtu.be/oGzEIwxDUcc
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