epicurious4.1
Extra-Lemony Lemon Poppy Seed Muffins
In this easy but extra-lemony lemon poppy seed muffins recipe, a trio of citrusy ingredients are combined: lemon zest, juice, and rich lemon curd.
👥 12 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 35 min👤 Laurie Ellen Pellicano📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 425º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
2
Combine 2¾ cups plus 1 Tbsp. (350 g) unbleached all-purpose flour, 2 tsp. baking powder, ¾ tsp. baking soda, and ½ tsp. kosher salt in a medium bowl.
¾ cups plus 1 Tbsp. (350 g) unbleached all-purpose flour2¾ cup (150 g) granulated sugar. baking powder2 tsp
3
Add ¾ cup (150 g) granulated sugar and 2 Tbsp. grated lemon zest to a large bowl and use your fingers to massage zest into sugar until moistened and very aromatic. Whisk in 2 large eggs until smooth. Whisk in ¾ cup lemon curd, ½ cup plain whole-milk yogurt (not Greek), and ½ cup neutral oil (such as grapeseed or canola). Whisk in 2 Tbsp. fresh lemon juice and 1 tsp. vanilla extract.
large eggs2. fresh lemon juice2 Tbsp. vanilla extract1 tsp
4
Fold dry ingredients into wet ingredients until halfway combined. Mix in 2 Tbsp. poppy seeds until just combined and no flour streaks remain. Divide batter evenly among muffin cups, filling them to the brim.
. poppy seeds2 Tbsp
5
Bake muffins for ⏱️ 5 minutes, then reduce oven temperature to 350º. Continue to bake, rotating pan once after 15-minute mark, until the top springs back to the touch or a tester inserted into the center comes out clean, an additional 15–⏱️ 20 minutes. Let cool in pan slightly, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.
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