Lemon Poppy Seed Muffins
User Reviews
4.4
117 reviews
Good
Lemon Poppy Seed Muffins
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Lemon lovers will fall in love with these Lemon Poppy Seed Muffins! They are perfect for breakfast, brunch, or snack time!
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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 full fat sour cream, or plain whole milk Greek yogurt
- 2 large eggs, at room temperature
- 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 confectioner’s sugar
- 2 tablespoons fresh lemon juice
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 Details
Calories
311kcal
(16%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
50mg
(17%)
Sodium
151mg
(6%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
302IU
(6%)
Vitamin C
3mg
(3%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
117 reviews
Good
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