Dessertsbeyondfrosting
Lemon Poppy Seed Muffins
Moist, tart, tangy, and topped with sanding sugar, these bakery-style lemon poppyseed muffins are the perfect breakfast treat!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- wooden spoon
- oven
- pan
- knife
📝 Preparation Steps
1
Combine the flour, sugar, baking powder, baking soda, salt, and poppyseeds in a medium or large bowl, and whisk together until they are thoroughly combined.
2
Add the eggs to a separate large bowl and beat with a whisk until pale yellow. Pour in the vegetable oil, melted butter, lemon juice, buttermilk, sour cream, and lemon zest.
(360g) all-purpose flour3 cups(190g) granulated sugar1 cup(10g) baking powder3 teaspoons(17g) poppyseeds2 tablespoonslarge eggs (100g), at room temperature2(42g) unsalted butter, melted and cooled3 tablespoons(236ml) buttermilk, at room temperature1 cup(10g) fresh lemon zest (about 3 large lemons)2 tablespoons(44ml) lemon juice3 tablespoons
3
Fold about ⅓ of the dry ingredients into the wet ingredients with a wooden spoon or silicone spatula. Continue adding the dry ingredients until they are all incorporated; try not to overmix. The batter will be thick and wet.
4
Cover the batter with plastic wrap and let it rest at room temperature for ⏱️ 30 minutes. While the batter is resting, preheat the oven to 425°F.
5
Line 2 (12-cup) muffin tins with 6 liners in one and 6 liners in the other, one in every other cup. Use a large cookie scoop, add 2 scoops of batter to each liner (6 tablespoons of batter each). Sprinkle the tops with plenty of sanding sugar.
(360g) all-purpose flour3 cups(190g) granulated sugar1 cup(10g) baking powder3 teaspoons(17g) poppyseeds2 tablespoons(42g) unsalted butter, melted and cooled3 tablespoons(236ml) buttermilk, at room temperature1 cup(10g) fresh lemon zest (about 3 large lemons)2 tablespoons(44ml) lemon juice3 tablespoonsSanding Sugar
6
Bake the muffins on the middle rack of the oven for ⏱️ 6 minutes at 425°F. Then, without opening the oven, lower the temperature to 350°F, and bake for another ⏱️ 12-17 minutes or until the muffins are tall and a toothpick inserted in the middle of the center muffins comes out clean.
7
Let the muffins rest in the pan for ⏱️ 10-15 minutes, then transfer to a cooling rack and let them cool to room temperature. If you find they are sticking to the pan, gently run a knife around the bottom of the pan. Store in an airtight container on the counter for up to 3 days.
Nutrition Facts
calories
290 calories
fat Content
10.7 g
serving Size
1 Muffin
fiber Content
1.3 g
sugar Content
17.9 g
sodium Content
191 mg
protein Content
5.7 g
trans Fat Content
0 g
cholesterol Content
43.1 mg
carbohydrate Content
44 g
saturated Fat Content
6.8 g
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