1. Add the spelt flour, brown sugar, vanilla powder, and butter to a bowl. Rub everything between your fingers until you get different-sized streusels. Place in the fridge until needed.

2. Preheat the oven to 190°C (380°F). Line a muffin tin* with paper liners (tulip papers)*. Set aside. Melt the butter and let it cool down slightly.

3. In a large bowl, whisk together the melted butter, Crème fraîche, eggs, lemon juice, lemon zest, and vanilla extract. Combine the spelt flour, sugar, poppy seeds, baking powder, baking soda, and salt. Add this dry mixture to the large bowl and stir in briefly until just combined.

4. Divide the batter among the prepared paper liners (you should get 7–8 muffins), then sprinkle the streusels on top and bake the muffins for about 22–24 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. Take the muffins out of the oven and let them cool down on a wire rack. Drizzle some sugar glaze on top of the muffins for some extra decoration if you like (optional).