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Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins Recipe
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★★★★★

5.1 from 17 reviews

These Lemon Poppy Seed Muffins are delightfully moist and bursting with fresh lemon flavor, enhanced by a crunchy poppy seed texture and topped with a tangy lemon glaze. Perfect for breakfast or a light snack, these muffins combine a tender crumb with a zesty citrus punch.

Ingredients

Scale

Muffins

  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup butter, melted
  • 2 large eggs
  • 2 tablespoons lemon zest (zest of 2 lemons)
  • 1/4 cup lemon juice (juice of 2 lemons)
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream OR plain Greek yogurt

Lemon Glaze

  • 1 cup powdered sugar
  • 3–4 tablespoons lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the muffins evenly.
  2. Combine Wet Ingredients: In a large mixing bowl, stir together the granulated sugar, milk, vegetable oil, melted butter, eggs, lemon zest, lemon juice, lemon extract, vanilla extract, and poppy seeds by hand until well combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
  4. Incorporate Flour Mixture: Gradually add the dry ingredients to the wet mixture, stirring gently by hand just until incorporated without overmixing to keep the muffins tender.
  5. Fold in Sour Cream: Gently fold in the sour cream or Greek yogurt until the batter is smooth and no white streaks remain, which adds moisture and a slight tanginess to the muffins.
  6. Prepare Muffin Tins: Line two 12-cup muffin tins with paper liners or spray generously with cooking spray to prevent sticking.
  7. Fill Muffin Cups: Using a cookie scoop or spoon, fill each muffin cup generously to the top, which will yield 12-14 muffins depending on size.
  8. Bake Muffins: Bake at 375°F for 18 minutes, then check doneness by inserting a toothpick into the center. If it comes out clean, the muffins are done. If not, bake for an additional 3-5 minutes but do not overbake.
  9. Cool Muffins: Remove from the oven and let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. Make Lemon Glaze: In a small bowl, mix powdered sugar with 3-4 tablespoons lemon juice until smooth. Dip the tops of the cooled muffins into the glaze and place them back on the wire rack to set.

Notes

  • If you prefer a dairy-free version, use a plant-based sour cream or yogurt substitute.
  • Ensure not to overmix the batter to avoid tough muffins; gentle folding is key.
  • The lemon glaze adds sweetness and a tangy finish; adjust lemon juice to your preferred tartness.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
  • Using fresh lemon zest and juice provides the best vibrant citrus flavor.

Nutrition

Keywords: lemon poppy seed muffins, lemon muffins, poppy seed muffins, lemon glaze, breakfast muffins, easy muffin recipe

Find it online: https://trendytasterecipes.com/lemon-poppy-seed-muffins-recipe/