Lemon-Poppyseed Crumb Muffins

• Batter
• sugar↗4 cups
• softex pastry flour↗6 cups
• baking soda↗3⁄4 teaspoon
• salt↗1⁄4 teaspoon
• eggs↗8
• sour cream↗2 cups
• butter, melted↗2 cups
• lemon juice↗2 tablespoons
• lemon zest↗2 tablespoons
• poppy seeds↗1 1⁄2 tablespoons
• cooking spray
• Streusel↗
• sugar↗1 1⁄4 cups
• flour↗1 1⁄4 cups
• cup butter, softened↗1⁄3
• Lemon Glaze↗
• cup powdered sugar↗1⁄2
• tablespoons lemon juice↗3

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F. Sift dry ingredients together in a medium bowl.

2. 2

   In a separate bowl, whisk eggs, then add sour cream, butter, and lemon juice. Continue to whisk until smooth. Fold lemon zest and poppy seeds into egg mixture.

3. 3

   Fold all dry ingredients into egg mixture. Blend well.

4. 4

   Mix streusel ingredients with fork till crumbly.

5. 5

   Spray muffin tins and fill with batter. Top each muffin with 1 T streusel and bake for 18 to 20 minutes.

6. 6

   Meanwhile, make lemon glaze by mixing powdered sugar with lemon juice 1 Tablespoon at a time, till it's "drizzle" consistency.

7. 7

   Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with lemon glaze.