Dessertscookingclassy4.9
Lemon Poppy Seed Muffins
My favorite lemon poppy seed muffins! They're perfectly soft with big muffin tops and have lots of bright lemon flavor.
👥 15 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- spatula
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for ⏱️ 30 seconds.
(420g) all-purpose flour3 cups(26g) poppy seeds3 Tbspbaking powder2 tsp(85g) unsalted butter (, softened)6 Tbsp(45ml) lemon juice3 Tbsp
3
In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together sugar, butter, lemon zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract.
(420g) all-purpose flour3 cups(26g) poppy seeds3 Tbsp(85g) unsalted butter (, softened)6 Tbsplemon zest1 Tbsp(45ml) lemon juice3 Tbsplarge eggs2large egg yolk1vanilla extract1 tsp
4
In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
(420g) all-purpose flour3 cups(26g) poppy seeds3 Tbsp(85g) unsalted butter (, softened)6 Tbspcup (60ml) canola or vegetable oil1/4cup (155ml) milk2/3cup (150g) sour cream2/3(45ml) lemon juice3 Tbspfresh lemon juice2 Tbsp
5
Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition.
6
Divide batter among 12 - 15 muffin cups**, filling each to the top and bake in preheated oven ⏱️ 15 - 18 minutes until toothpick inserted into center comes out clean.
(420g) all-purpose flour3 cups(26g) poppy seeds3 Tbsp(85g) unsalted butter (, softened)6 Tbspcup (60ml) canola or vegetable oil1/4cup (155ml) milk2/3cup (150g) sour cream2/3(45ml) lemon juice3 Tbsp
7
Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.
8
For the glaze:
9
In a bowl, whisk together powdered sugar and 2 Tbsp lemon juice until well blended.
(420g) all-purpose flour3 cups(26g) poppy seeds3 Tbsp(85g) unsalted butter (, softened)6 Tbsp(45ml) lemon juice3 Tbsppowdered sugar1 cupfresh lemon juice2 Tbsp
Nutrition Facts
calories
327 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
24 g
sodium Content
144 mg
protein Content
4 g
cholesterol Content
54 mg
carbohydrate Content
47 g
saturated Fat Content
5 g
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