Thursday, February 27, 2020

Lemon Poppyseed Cream Cheese Crumb Muffins

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon PastriesMaking a really great lemon muffin has been a goal of mine for years, and I've come back to several recipes time and again, changing this and that, to come up with a truly amazing lemon muffin.  The name of these muffins might imply that there's a dollop of sweetened cream cheese in the center of each, but the cream cheese is actually beaten into the sugar - taking the place of butter in the recipe - and makes a light-textured, fluffy muffin that tastes so incredibly delicious.

Lemon zest perfumes the muffins with beautiful lemon flavor, as well as lemon juice, too, of course.  I didn't add any spices - although you could add a bit of vanilla, if you like - other than the sprinkling of poppyseeds.  The poppyseeds are optional, and I've made this recipe with and without them, and can't really decide which version I like best.

Crumb topping - and lots of it - is heaped onto the batter before baking, and it adds a wonderful crunchy, buttery, crumbliness to every bite that I just love.

To really enhance the lemon flavor, I drizzled the warm muffins with a little sweet lemon icing, made from just powdered sugar and lemon juice.  The icing not only adds more lemon flavor, but also helps keep any stray crumble pieces in place atop the muffins.  They're the most lemony of lemon muffins, and the only lemon muffin recipe I need anymore.




Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries




Muffins are in the "quick bread" family - breads and baked goods that are leavened with baking powder and baking soda, rather than yeast.  And unlike homemade yeasted breads and pastries (think dinner rolls, doughnuts, sandwich bread, etc) which have a fairly short window during which they need to be eaten before going stale, quick breads tend to stay moist and fresh for much longer.  They stay soft for days just at room temperature, but can also be frozen for later, and are nearly as good as they were when freshly baked.

Just a few weeks ago, I made this recipe for our Sunday breakfast, and a few days later, there was one lonely muffin left.  We were going to be out of town for a few days, and in the hurry to get packed and get the boys ready for their first airplane trip, I left the muffin in a tupperware on the kitchen counter.  When we got home a few days later, there the muffin was, and I considered tossing it in the trash.  But I warmed it up for 30 seconds in the microwave, and it still tasted incredible, a full week after I'd baked it.





Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries

Lemon Poppyseed Muffins, Lemon Cream Cheese Muffins, Lemon Crumb Muffins, High Altitude Lemon Muffins, Lemon Breakfast Recipes, Lemon Pastries






Lemon Poppyseed Cream Cheese Crumb Muffins
printable


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

1 comment :

I love comments, and I read and appreciate every single one. Please review my comment policy under my Baking & Blog FAQs page.