Ingredients
Muffins:
- 1/2 cup vegetable oil
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 3/4 cup milk, a non-dairy substitute will work
- 2 1/2 cups all-purpose flour
- 2 tsps baking soda
- 2 tsps baking powder
- 1 tsp salt
- Juice, of two lemons, about 1/4 cup
- Zest, of 2 lemons, about 2 tablespoon
- 2 tbsp poppy seeds
Streusel:
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter, softened
Directions
Streusel:
- In a small mixing bowl combine the sugars, flour, and butter. Mix until tiny crumbs have formed, the mixture should be uniform, set aside.
Muffins:
- Preheat oven to 375 degrees F, grease or line a 12 cup muffin tin, set aside.
- In a large mixing bowl combine the oil, sugars, eggs, milk, and vanilla extract. Whisk until combined. Add in the lemon juice and zest, mix again.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
- Add the dry ingredients into the wet and combine until completely incorporated. Fold in the poppy seeds.
- Use a portion scoop to fill each muffin cup 2/3rds full. Top each muffin evenly with the streusel mixture.
- Bake at 375 for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool before enjoying!
Makes: 24 muffins
