Lemon Poppy Seed Muffins
The ultimate treat for any time of the day, Lemon Poppy Seed Muffins are moist, fluffy, and bursting with citrus flavor. These easy-to-make muffins are perfect for breakfast, brunch, or an afternoon snack. You won't want to miss out on this delightful recipe!
Equipment
- Mixing Bowls
- Microplate Zester
- Lemon juicer
- Large Cookie Scoop
- Muffin pan
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups sour cream
- 2 tbsp fresh lemon juice
- 1½ tbsp grated lemon zest
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- ¼ cup sugar
- ¼ cup lemon juice
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat your oven to 375ºF. While it’s heating, grab your muffin pan and spray it with nonstick cooking spray to ensure easy muffin removal later.
- In a large bowl, whisk together 3 cups of all-purpose flour, 1 cup of sugar, 2 tbsp of poppy seeds, 1 tbsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt. This mixture will serve as the dry base for your muffins, so make sure it’s well combined.
- In a separate bowl, combine 1½ cups of sour cream, 1½ tbsp of grated lemon zest, 1 tsp of vanilla extract, ½ tsp of lemon extract, 2 tbsp of fresh lemon juice, and 2 large eggs. Whisk these together until smooth. This mixture will add moisture and flavor to the dry ingredients.
- Pour the wet ingredients into the dry ingredients and gently fold everything together until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Next, add ½ cup of melted unsalted butter to the mixture and stir gently until well combined. The butter adds richness and flavor that will elevate your muffins.
- Scoop the batter into the prepared muffin tin using a large cookie scoop, filling each cup about two-thirds full to allow room for rising. This step is crucial for uniform muffin size.
- Place the muffin pan in the oven and bake for about 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. While they’re baking, you can prepare the lemon syrup.
- In a small saucepan, combine ¼ cup of lemon juice and ¼ cup of sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves. This lemon syrup will soak into the muffins for added flavor.
- Once the muffins are baked, remove the pan from the oven and let it cool for a few minutes. Using a toothpick or skewer, poke holes in the tops of the muffins, allowing them to absorb the lemon syrup.
- Brush the warm muffins with the lemon syrup for a sweet glaze. After a few minutes, gently remove the muffins from the pan and place them on a wire rack to cool completely.
- To make the glaze, stir together 1 cup of powdered sugar and 1-2 tbsp of lemon juice until smooth. Drizzle this over the cooled muffins for an extra touch of sweetness.
- Enjoy your freshly baked Lemon Poppy Seed Muffins warm or at room temperature!
Notes
- Storage: Store leftover muffins in an airtight container at room temperature or in the refrigerator to maintain freshness.
- Freezing: These muffins freeze well! Just wrap them individually and store them in a freezer-safe bag for up to three months.
- Pairing: Serve these muffins with a refreshing fruit salad or a cup of herbal tea for a delightful breakfast or snack.