Lemon Poppy Seed Muffins
User Reviews
4.4
Lemon Poppy Seed Muffins
Description
This Lemon Poppy Seed Muffins recipe uses a combination of all-purpose flour and poppy seeds, enhanced by lemon zest and juice to deliver a fresh, citrus flavor. The inclusion of buttermilk and sour cream adds moisture and tenderness, creating a soft crumb. The batter is mixed carefully to avoid overworking, resulting in muffins with a tender interior and a lightly crisp edge. A glaze made from confectioners' sugar and fresh lemon juice lends a sweet and tangy coating that complements the baked muffin.
Baked at a high temperature initially, these muffins develop a nicely rounded top and golden crust. They work well for breakfast, snacks, or teatime treats. The poppy seeds contribute a bit of texture and subtle nuttiness that balances the bright lemon.
Letting the batter rest for 30 minutes prior to baking is recommended to improve the muffin rise and crumb texture. If short on time, baking immediately will still produce good results.
Ingredients
For the muffins:
- 2 1/4 cups all-purpose flour spooned and leveled
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1/2 cup unsalted butter melted and cooled to room temperature
- 3/4 cup buttermilk at room temperature
- 1/3 cup sour cream or plain whole milk Greek yogurt, full fat
- 2 egg at room temperature, large
- 2 tablespoons avocado oil can use canola or vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
For the lemon glaze:
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice fresh
Instructions
- Preheat the oven to 425 degrees F. In a large bowl, whisk together the flour, poppy seeds, baking powder, salt, and baking soda. Set aside.
- In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the sugar mixture to the dry ingredients and whisk until combined.
- In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, lemon juice, lemon extract, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
- If you have time, cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes. This will help provide rounder tops and a thick, moist muffin. If you don't have time, you can bake right away, they will still be really good:)
- Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
- Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop.
- Bake the muffins on the center rack for 6 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 10 to 14 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.
- Transfer the pan to a cooling rack and let the muffins cool.
- While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the confectioner’s sugar and lemon juice.
- Drizzle the glaze over the cooled muffins. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 151mg | 6% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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