Chocolate Chip Lemon Streusel Muffins

Preheat oven to 350° F. Line a muffin tin with muffin liners.

Melt 3 tablespoons butter in a small saucepan. Cool. In a small bowl, mix melted butter, 2 tablespoon granulated sugar, 2 tablespoons brown sugar and 2/3 cup flour with hands until clumpy.

Combine lemon zest and 1/4 cup granulated sugar in a large bowl. Rub the two together until fragrant. Mix in the flour, 1/4 cup brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together milk, 5 tablespoons melted butter, egg and vanilla extract. Add the wet ingredients to the dry and mix. Fold in Nestle Toll House Milk Chocolate Chips and poppy seeds. Fill muffin liners 3/4 of the way and top with a handful of streusel.

Bake for 17 to 20 minutes, until a skewer inserted into the center comes out clean. Cool muffins in their tin for 5 minutes and then transfer to a cooling rack.