Lemon Poppy Seed Muffins
User Reviews
5
Lemon Poppy Seed Muffins
Description
The Lemon Poppy Seed Muffins recipe features a blend of sugar, butter, lemon extract, and eggs creating a rich, flavorful batter. The addition of lemon zest and sour cream contributes moisture and a fresh citrus note, while poppy seeds provide a mild crunch within the soft crumb. Baking powder and salt ensure a proper rise and balance.
These muffins are baked at 350°F, filling muffin tins two-thirds full for about 24 minutes. The lemon glaze, made from powdered sugar, milk, lemon extract, and lemon zest, gives a sweet, tangy finish that complements the lemony muffin base.
They are well-suited for casual snacking or breakfast, bringing a bright flavor accent to a simple baked good. The texture is soft with a hint of nuttiness from the poppy seeds, making them approachable and easy to enjoy.
Ingredients
Muffins
- 1 1/2 cups sugar
- 1/2 cup butter room temperature, salted
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 4 egg room temperature
- 2 teaspoons lemon zest
- 1/2 cup sour cream room temperature
- 1/4 cup poppy seeds
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
Lemon Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- 1/4 teaspoon lemon extract
- 1/2 teaspoon lemon zest
Instructions
Muffins
- Preheat the oven to 350°F. Grease a muffin tin, and use muffin papers if desired.
- Using a mixer, cream the sugar and butter together.
- When light and fluffy, add the lemon extract, vanilla extract, and eggs, and beat together until well blended.
- Add the lemon zest, sour cream, and poppy seeds, and mix until all ingredients are just blended in.
- In a separate bowl combine the flour, baking powder, and salt. Stir until the mixture is uniform.
- To combine the dry and wet ingredients, add about a third of the flour mixture and a third of the milk to the creamed butter and stir gently. Then add the next third of the flour and milk, and stir gently. Scrape the sides of the bowl to make sure all ingredients are well incorporated. Add the remaining flour and milk. Stir until just blended.
- Fill each muffin tin 2/3 full.
- Bake for 24 minutes. You may want to start checking the muffins at about 20 minutes by inserting a toothpick to see if they are done. When the toothpick comes out clean, remove the muffins from the oven.
Lemon Glaze
- Combine the powdered sugar, milk, lemon extract, and lemon zest in a small bowl. Stir until well blended.
- When the muffins have cooled to room temperature, drizzle the glaze over the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 81mg | 27% |
| Sodium | 202mg | 8% |
| Potassium | 158mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 36g | 72% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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