LEMON POPPY SEED MUFFINS

These Lemon Poppy Seed Muffins have a soft and fluffy texture that perfectly complement the delightful combination of sweet and tangy flavors. They’re made with fresh lemon juice and zest, which give them a refreshing taste that’s perfect for any time of day.

The addition of poppy seeds creates a satisfying texture, while the lemon glaze adds a beautiful finishing touch. Whether you’re looking for a delicious breakfast treat or a sweet snack, these muffins are sure to satisfy your cravings.

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I absolutely adore the flavor of lemon in baked goods. It adds a delightful brightness and playfulness that always puts a smile on my face. These muffins, in particular, have the ideal balance of tartness and sweetness, thanks to the perfect combination of fresh lemon zest, tangy lemon juice, and just the right amount of sugar. I can’t seem to get enough of them and I highly recommend that you give them a try!

For more lemon recipes, try my Lemon Poppy Seed Cake or my Lemon Crinkle Cookies.

REASON TO LOVE THESE LEMON POPPY SEED MUFFINS

• Soft and fluffy texture: The muffins have a soft and fluffy texture, making them a perfect breakfast or snack.
• Easy to make: The recipe is simple and easy to follow, the batter mixes up in about 15 minutes – no mixer required.
• Loads of Lemon: The combination of fresh lemon juice and zest adds a burst of refreshing citrus flavor to the muffins.
• Crunchy texture: The poppy seeds in these muffins add a pleasant texture to every bite.

INGREDIENTS FOR LEMON POPPY SEED MUFFINS

The perfect ingredients for a perfectly moist muffins. For the full list of ingredients and measurements, please see the recipe card at the end of this post.

MUFFINS:

• All-purpose Flour: Gives muffins structure and creates a tender crumb.
• Sour Cream: Sour cream adds moisture, tenderness, richness, and tanginess to muffins.
• Vegetable Oil: Keeps muffins moist.
• Eggs: Two eggs help bind the ingredients together, add moisture, and contribute to the texture and structure of the muffins.
• White Granulated Sugar: Adds sweetness to your muffins.
• Poppy Seeds: They add a nutty flavor and a bit of crunch to the muffins.
• Butter: Provides richness, flavor, and moisture to the muffins.
• Pure Vanilla Extract: Adds flavor and aroma to the muffins.
• Lemon Juice and Lemon Zest: For tangy, bright flavor of lemon in muffins.
• Baking Powder: It helps to make the muffins rise and become fluffy.
• Baking Soda: Combined with baking powder, baking soda can help to provide extra lift and rise to the muffins.
• Salt: Enhances flavor.

GLAZE:

• Powdered sugar
• Lemon juice

SUBSTITUTIONS

Here are my recommended substitutions to make these muffins if you need them:

• Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
• Sour cream: Greek yogurt works well in place of sour cream.
• Poppy Seed: If you don’t have poppy seeds or want to avoid them, you can try substituting them with other seeds or nuts of your choice, such as chia seeds, flax seeds, or chopped almonds.
• Lemon Juice: If you don’t have lemons on hand, you can try using other citrus fruits like oranges or limes. While the flavor profile will be different, it can still add a refreshing and tangy element to the muffins.

HOW TO MAKE LEMON POPPY SEED MUFFINS

You don’t need special equipment, just two bowls, a whisk and a spatula. Super simple.

• In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside. 

• In another bowl, combine the lemon zest and sugar. Whisk them together until the mixture resembles a wet sand consistency (this will release the oils in the zest and help get your muffins full of lemon flavor). Add vegetable oil, melted butter, sour cream, eggs, lemon juice, and vanilla extract. Whisk everything together until smooth and well combined. Finally, add the poppy seeds and whisk thoroughly.

• Add the dry ingredients to wet ingredients and use rubber spatula to mix just until no large lumps of flour remain. Do not over mix much but make sure there are no large spots of flour in the bottom of the bowl. 

• Divide the batter evenly among the prepared muffin tins using a cookie scoop or spoon, ensuring that each tin is filled to approximately the same level. The batter should yield 12 muffins in total.

HOW TO BAKE LEMON MUFFINS

• Bake the muffins at 425°F for 6 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 7-9 minutes. Avoid opening the oven door to maintain the temperature. The muffins should be lightly browned around the edges and are done when a toothpick inserted in the center comes out clean. Don’t be tempted to over bake them so they don’t dry out – baking times will vary by oven.
• Remove the muffins from the oven and let them cool in the muffin pan for 10 minutes. Then, carefully remove the muffins from the pan and transfer them to a wire rack to cool completely. Enjoy!

OPTIONAL LEMON ICING

For a little something extra, I like to top each muffin with a drizzle of lemon glaze made with only 2 ingredients: powdered sugar and lemon juice. It’s sweet and tangy, and after an hour or two, it sets and becomes reminiscent of doughnut glaze. This step is entirely optional, but I find that it adds a delightful touch of sweetness that complements the tanginess of the lemon. Feel free to experiment with different toppings or leave them plain if you prefer.

EXPERT BAKING TIPS

The bright and zesty flavor of lemon poppy seed muffins is sure to be a crowd-pleaser. Use these tips to guarantee a perfect batch every time!

• Sift Dry Ingredients: Sifting together the dry ingredients will ensure they are evenly distributed, resulting in a lighter and more tender muffin.
• Use Room Temperature Wet Ingredients: Making sure that your dairy products are at room temperature before adding them to your mixture will ensure a smooth, more consistent batter.
• Lemons: When selecting lemons, it’s best to choose ones that are bright yellow in color, with smooth and firm skin. They should feel heavy for their size, indicating that they are juicy. To extract the lemon zest, use a fine grater or zester to remove the yellow outer layer of the lemon rind. Be sure to avoid grating the white pith underneath, as this can be bitter.
• Measuring Flour: Adding too much flour can make your muffins dense and dry, while too little can make them flat and greasy. To ensure the right texture, be precise in measuring out your flour.
• Use Pure Vanilla Extract: When purchasing pure vanilla extract, look for a high-quality brand that uses real vanilla beans. Using pure vanilla extract gives muffins a richer, sweeter flavor and aroma, which complements the tanginess of lemon or other citrus flavors
• Cool Before Icing: Make sure your lemon muffins are completely cooled before icing them or your icing will melt.

BAKING WITH LEMON TIP: When baking with lemons, always zest them first, then juice them; its nearly impossible to do the other way round. I use a microplane to zest them.

STORING

At Room Temperature: Lemon muffins can be stored at room temperature in an airtight container for up to 2 days. It’s best to let the muffins cool completely before storing them.

In the Refrigerator: Muffins in an airtight container will keep in the fridge for up to 5 days.

In the Freezer: Muffins that have not been icing can be kept in the freezer for up to 3 months. Wrap each muffin tightly in plastic wrap and then place them in a freezer-safe container or ziplock bag. When you’re ready to eat them, thaw them at room temperature or warm them up in the oven for a few minutes.

RECIPE FREQUENTLY ASKED QUESTIONS

• Why muffins are baked in high temperature for the first few minutes?

Muffins are typically baked in a high-temperature oven for the first few minutes, usually around 400-425°F (205-218°C), before being lowered to a lower temperature for the remainder of the baking time. The high heat causes the muffin tops to rise rapidly by expanding the air bubbles in the batter. This quick rise sets the structure of the muffins, allowing them to hold their shape and gives them a light and fluffy texture. Once the muffins have risen and set, the temperature is lowered for the remaining baking time to cook the muffins inside, usually around 350°F (175°C). This trick not only creates beautifully sky-high muffin tops but also makes the muffins extra fluffy inside because the tops don’t stay flat

How can I make sure the muffins don’t stick to the muffin tin?

• To prevent muffins from sticking to the muffin tin, there are several steps you can take. First, you can grease the muffin cups using cooking spray or butter. Alternatively, you can use paper liners to line the muffin cups. After baking, it’s important to allow the muffins to cool in the tin for a few minutes. This is because hot muffins are more likely to stick to the tin. Finally, you can use a knife or small spatula to gently loosen the muffins from the edges of the muffin cups before removing them from the tin.

MORE CITRUSY RECIPES YOU’LL LOVE

• Lemon Crinkle Cookie
• Orange Chocolate Bundt Cake
• Orange Bundt Cake
• Orange Upside Down Cake
• Citrus Curd Linzer Cookies

DID YOU MAKE THIS RECIPE AND LOVE IT?

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The nutritional and calories information shown is an estimated provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counselling.