Lemon Poppy Seed Streusel Muffins

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:

1. 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:

1. Preheat oven to 375 degrees F, grease or line a 12 cup muffin tin, set aside.
2. 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.
3. In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
4. Add the dry ingredients into the wet and combine until completely incorporated. Fold in the poppy seeds.
5. Use a portion scoop to fill each muffin cup 2/3rds full. Top each muffin evenly with the streusel mixture.
6. 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