Lemon Poppy Seed Muffins
User Reviews
5
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
12 muffins
-
Calories
299 kcal
-
Course
Dessert, Breakfast, Snacks, Baked Goods
-
Cuisine
American
Lemon Poppy Seed Muffins
Report
Lemon Poppy Seed Muffins are moist baked treats made with a mix of fresh lemon juice, lemon zest, poppy seeds, and almond extract in a tender muffin batter. A lightly sweet lemon glaze finishes each muffin with a tangy touch. The crumb is soft yet holds together well, offering a refreshing citrus flavor with a mild crunch from the poppy seeds.
Description
The muffins are leavened with baking powder and a bit of baking soda, combined with soured milk made from lemon juice and milk to add tenderness. The batter incorporates vegetable oil and eggs for moisture and stability. After baking until a toothpick comes out clean, a glaze made from powdered sugar and fresh lemon juice is poured over the cooled muffins, adding a glossy finish with a bright lemon flavor. These muffins are best kept in an airtight container and benefit from placing a slice of bread inside to maintain moisture.
Share:
Ingredients
Muffins
- ¾ cup milk
- ¼ cup lemon juice fresh
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 tablespoon poppy seeds
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup vegetable oil
- 2 egg
- 1 tablespoon lemon zest
- ¾ teaspoon almond extract
Glaze
- 1 cup powdered sugar
- 5 teaspoons lemon juice fresh
Instructions
Muffins
- Preheat the oven to 375°F. Grease twelve muffin wells or line with paper liners.
- In a small bowl, combine milk and lemon juice to make soured milk. Let sit for 5 minutes.
- In a large bowl mix together the flour, granulated sugar, poppy seeds, baking powder, salt and baking soda. Use a spoon to form a well in the center of the bowl. Set aside.
- In a separate medium bowl combine the soured milk, oil, eggs, lemon zest, and almond extract. Mix well.
- Pour the liquid ingredients into the dry ingredients. Stir until just moistened. Be careful not to over-mix.
- Divide batter between 12 muffin wells, filling about ⅔ full.
- Place in oven and bake for 15-20 minutes or until a toothpick comes out clean.
- Remove from oven and place on cooling rack until completely cool. Prepare glaze.
Glaze
- In a small bowl stir together powdered sugar and lemon juice, adding additional lemon juice ½ teaspoon at a time if necessary. The glaze should be thick but easy to pour.
- Use a spoon to drizzle the glaze over the cooled muffins
Notes
- Store muffins in an airtight container with a slice of bread to help keep them moist for up to three days.
Nutrition Information
Show Details
Calories
299
(15%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
28mg
(9%)
Sodium
137mg
(6%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
69IU
(1%)
Vitamin C
3mg
(3%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299 | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 137mg | 6% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
Other Recipes
You'll Also Love
