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The Best Lemon Poppy Seed Muffins

The Best Lemon Poppy Seed Muffins

  • Author: Sally
  • Total Time: 58 minute
  • Yield: 12 muffins 1x

Description

Bright, zesty, and perfectly sweet, these Lemon Poppy Seed Muffins are the ultimate treat for lemon lovers. With a tender crumb, a burst of lemon flavor in every bite, and a sweet, tangy lemon glaze, these muffins are a delightful snack or breakfast option. Easy to make and even easier to eat, this recipe is a must-try!

Ingredients

Scale
  • For the Muffins:
    • 1 and 3/4 cups (219g) all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 Tablespoons poppy seeds
    • 1/2 cup (113g) unsalted butter, softened to room temperature
    • 1/2 cup (100g) granulated sugar
    • 1/4 cup (50g) light or dark brown sugar, packed
    • 2 large eggs, at room temperature
    • 1/2 cup (120g) sour cream or plain yogurt, at room temperature
    • 1 and 1/2 Tablespoons fresh lemon zest
    • 3 Tablespoons (45ml) fresh lemon juice
    • 1 and 1/2 teaspoons pure vanilla extract
    • 1/4 cup (60ml) milk, at room temperature
  • For the Lemon Icing:
    • 1 cup (120g) confectioners’ sugar, sifted
    • 1 and 1/2 Tablespoons (22ml) fresh lemon juice
    • 1 Tablespoon (15ml) milk

Instructions

  1. Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or spray with nonstick spray. Set aside.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  3. Cream the butter and sugars: In another large bowl using a stand mixer or handheld mixer, beat the softened butter, granulated sugar, and brown sugar together on high speed for 2 minutes until smooth and creamy.
  4. Add the wet ingredients: To the butter mixture, add the eggs, sour cream (or yogurt), lemon zest, lemon juice, and vanilla extract. Beat on medium speed for 1 minute, then increase to high speed until fully combined. (The mixture may appear slightly curdled; this is normal.)
  5. Combine wet and dry ingredients: With the mixer on low speed, slowly add the dry ingredients, alternating with the milk. Mix just until the ingredients are combined; avoid overmixing.
  6. Fill the muffin cups: Evenly distribute the batter among the muffin cups, filling each about ¾ full.
  7. Bake the muffins: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the muffins: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the icing: Whisk together the confectioners’ sugar, lemon juice, and milk. Drizzle the icing over warm or cooled muffins.
  10. Serve and store: Enjoy immediately or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

  • Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
  • You can substitute plain yogurt for sour cream in this recipe for an equally moist texture.
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes

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Find it online: https://ladysavor.com/the-best-lemon-poppy-seed-muffins/