Lemon Poppy Seed Crumble Muffins
1 ¾ cups (220g) all-purpose flour
2 tbsp (20g) poppy seeds
2 tsp (8g) baking powder
1/4 tsp (1g) salt
Whisk to combine
2/3 cup (135g) sugar
Lemon zest from 2 lemons
Mix to release oil
2 large eggs
Mix to combine
Gradually add 1/2 cup (110ml) vegetable oil
1 tsp (5g) vanilla extract
1 tbsp (15ml) lemon juice
Gradually incorporate the flour mixture
1/2 cup (120g) buttermilk
12-cavity muffin tin lined with paper liners
Divide batter evenly
¼ cup (30g) all-purpose flour
3 tbsp (45g) sugar
2 tbsp (30g) butter, melted
Divide crumble on top of each muffin
Bake at 375F (190C) for about 25 minutes until lightly golden