Lemon Poppy Seed Muffins
User Reviews
5
Lemon Poppy Seed Muffins
Description
This muffin recipe combines flour, baking powder, baking soda, salt, poppy seeds, and fresh lemon zest to provide gentle texture and citrus flavor. The wet ingredients include sugar, melted butter, egg, almond and vanilla extracts, sour cream, milk, and freshly squeezed lemon juice, which together create a moist and flavorful batter. The muffins bake initially at a high temperature allowing the tops to rise quickly, then continue baking at a lower temperature until the edges turn golden brown and interiors are cooked through.
The poppy seeds contribute a subtle crunch throughout, while the sour cream enhances moisture and tenderness in the crumb. The included icing, made from powdered sugar and milk, can be drizzled over cooled muffins to add a simple sweetness without overpowering the lemon brightness.
The recipe allows easy variation by substituting poppy seeds with other berries or citrus flavors, accommodating different tastes. The muffins are best enjoyed fresh but can also be stored briefly and reheated gently if desired.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons poppy seeds
- lemon zest from 1 lemon
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter melted
- 1 large egg
- 1 Tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/3 cup milk
- lemon juice juice from 1 lemon
For the icing:
- 2-3 Tablespoons milk
- 1 cup powdered sugar
Instructions
- Preheat oven to 400-degrees. In a medium-sized mixing bowl, whisk together four, baking powder, baking soda, salt, poppy seeds, and lemon zest. Set aside.
- In a large mixing bowl whisk together sugar and melted butter until well combined.
- Stir in egg, almond extract, vanilla extract, sour cream, milk and juice from 1 lemon.
- Add flour and stir until all ingredients are just combnied (don't over mix). It's ok if it's a little lumpy (like pancake batter).
- Place baking liners in a muffin/cupcake pan. Using an ice cream scoop, scoop the muffin batter into each liner. The liner should be a little more than 3/4 of the way full.
- Bake at 400-degrees for about 8 minutes, you should notice the top of the muffins rising nicely.
- After 8 minutes, reduce heat to 350 for another 10-15 minutes or until edges become golden brown. Remove muffins from oven and allow to cool 5 minutes before icing.
For the icing:
- Stir milk and powdered sugar together until smooth. Add more milk (to thin) or powdered sugar (thicken) until you reach your desired consistency.
- After muffins have cooled for 5 minutes, use a pastry brush and brush glaze genersousy on each muffin.
- Allow muffins to cool completely before serving or until icing sets.
Notes
- You can customize these muffins by replacing poppy seeds with blueberries, cranberries, raspberries, lime zest, or shredded coconut for varied flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 284mg | 12% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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