Lemon crumble muffins with poppy seeds

Ingredients for 1 servings:

• 120 ml oil
• 200 ml natural yogurt
• 2 m.-sized eggs
• 2 large lemons, zest and juice
• 140 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 280 g flour
• 1 packet of baking powder
• 2 tbsp, heaped blue poppy seeds
• 100 g flour
• 60 g sugar
• 1 packet of vanilla sugar
• 75 g butter
• 12 tbsp powdered sugar
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for 12 pieces

Preheat the oven to 175°C (top/bottom heat). Line a 12-hole muffin tin with paper baking cups. Rinse the lemons with hot water and dry. Grate the lemon zest and squeeze the lemons. Set aside 2 tablespoons of the lemon juice for later. Combine the remaining lemon juice with the oil, yogurt, and eggs and beat until light and fluffy. Stir in the sugar, vanilla sugar, and salt. Combine the flour and baking powder. Gradually add the flour mixture to the lemon and egg mixture and gently stir in. Stir in the grated lemon zest and poppy seeds. Pour the batter into the prepared paper baking cups. For the crumble, knead the flour with the sugar, vanilla sugar, and butter. Carefully spread the crumble on top of the muffin batter. Place the muffins in the preheated oven and bake for 15-20 minutes. Then let them cool. For the lemon glaze, mix the powdered sugar with the reserved lemon juice and spread it on the muffins.