LEMON POPPY SEED MUFFINS
These Lemon Poppy Seed Muffins are perfect moist muffins that are bursting with refreshing lemon flavor.
Equipment
- 12-Count Muffin Pan
- Muffin liners
- Rubber spatula
- Citrus zester
- Lemon juicer
Ingredients
Lemon Poppy Seed Muffins:
- 2 Large eggs room temperature
- 1/2 cup granulated sugar
- 3/4 cup sour cream room temperature
- 1/2 cup canola oil
- 4 tablespoons unsalted butter melted and cooled
- zest from 2 lemons finely grated
- 1/4 cup lemon juice freshly squeezed
- 3 tablespoons poppy seed
- 2 teaspoons pure vanilla extract
- 2 cups Unbleached all-purpose flour sifted and measured properly
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kasher salt
Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon freshly grated lemon zest
Instructions
Muffin batter:
- Preheat the oven to 425 degrees Fahrenheit and line 12 muffins tins with paper liners.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large 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.
- 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.
For the lemon glaze:
- While the muffins are cooling, prepare the lemon glaze by mixing powdered sugar and lemon juice together using a spoon. Adjust the consistency by adding more lemon juice until you reach the desired thickness. Once the muffins have completely cooled, either dip the tops into the glaze or use a spoon to spread it over them. For an extra touch of flavor, you can optionally garnish with lemon zest. Finally, savor the delightful lemony goodness!
Notes
Organization: Read the recipe first and ensure you have ingredients at the correct temperature, equipment and enough workspace. this will make the process so much easier.
STORE: Store tightly in an airtight container, these cupcakes will stay fresh in the fridge for 3-5 days. Cupcakes can be frozen without glaze for up to two months.
Nutrition
Calories: 232kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 9mgSodium: 5mgPotassium: 48mgFiber: 1gSugar: 10gVitamin A: 95IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!