Lemon Poppyseed Muffins
User Reviews
5
Lemon Poppyseed Muffins
Description
The batter starts with creamed butter, oil, and sugar beaten smooth, then eggs, buttermilk or milk, sour cream, and fresh lemon juice and zest are added for moisture and vibrant citrus notes. Dry ingredients include flour, baking powder, salt, and poppy seeds, folded in carefully to avoid overmixing. Muffins are portioned into tins lined or sprayed for nonstick baking and sprinkled with sparkling sugar for texture.
Baked at 350°F, the muffins rise with a soft center and golden edges. Once cooled slightly, a glaze made from powdered sugar and lemon juice is drizzled or piped atop each muffin, enhancing the lemon profile while adding a subtle sweetness and slight sparkle.
This recipe suggests buttermilk for best texture, but regular milk works as a substitute. Muffins are suitable for breakfast or snacks and can be made in standard or jumbo muffin tins with adjusted baking times.
Ingredients
- 1/4 cup neutral cooking oil generic cooking oil
- 4 Tablespoons butter (melted)
- 1 cup sugar
- 2 large egg
- 1/3 cup buttermilk or milk
- 3/4 cup sour cream (full-fat)
- 1 Tablespoon lemon juice fresh
- 2 Tablespoons lemon from about 4 lemons, zest
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons poppy seeds
Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 to 4 Tablespoons lemon juice
- Sparkling Sugar
Instructions
- Preheat oven to 350 degrees. Spray a 6 or 12 cup muffin tin or muffin tin liners with non-stick cooking spray. I suggest using liners if you are making jumbo muffins.
- In a large bowl, mix together oil, butter, and sugar for 2 minutes until smooth and creamy. Add in eggs, buttermilk, sour cream, lemon juice, and lemon zest. Stir until completely combined.
- Fold in flour, baking powder, salt, and poppyseeds. Scoop into muffin tin liners, filling almost to the top (over 3/4 full). Sprinkle with sparkling sugar.
- Bake for 18-21 minutes, if using a 12-cup muffin tin. Bake for 23-26 minutes if using a 6-cup muffin tin. Oven temperatures vary so check the center with a toothpick to determine doneness.
Lemon Glaze:
- In a small bowl, mix together powdered sugar and lemon juice. Start with 3 Tablespoons of lemon juice and add more for a thinner glaze and more pronounced lemon flavor.
- Once the muffins are done baking, let cool for about 10-15 minutes. Place glaze in a piping bag or place in a sandwich-size Ziploc bag and snip one edge of the bag. Run the glaze along the muffin in a zig-zag pattern.
Notes
- Buttermilk is recommended for best texture, but 2% or whole milk can be substituted if needed.
User Reviews
Overall Rating
5
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