Lemon Poppy Seed Muffins

thepioneerwoman.com

MicheleMill

subheading: FOR THE STREUSEL:

2 tbsp. granulated sugar

2 tbsp. coarse sanding sugar, divided

1 tsp. lemon zest

¼ c. plus 2 tbsp. all-purpose flour

¼ tsp. kosher salt

2 tbsp. unsalted butter, cold and cubed

subheading: FOR THE MUFFINS:

¾ c. granulated sugar

¼ c. lemon zest (from about 4 lemons)

2 ¼ c. all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

2 tbsp. poppy seeds

½ c. buttermilk, room temperature

¼ c. fresh lemon juice (from about 2 lemons)

½ c. unsalted butter, melted

2 large eggs, room temperature

1 ½ tsp. vanilla extract

Yellow gel paste food coloring (optional)

subheading: FOR THE GLAZE:

1 c. powdered sugar

½ tsp. vanilla extract

1 tsp. lemon zest

2 tbsp. fresh lemon juice

Yellow gel paste food coloring (optional)

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