Description
Delight in these moist and tangy Lemon Poppy Seed Muffins, featuring a perfect balance of fresh lemon zest and juice with a subtle crunch from poppy seeds. Topped with a sweet lemon glaze, they are an ideal treat for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons poppy seeds
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 1 and 1/2 Tablespoons fresh lemon zest
- 3 Tablespoons (45ml) fresh lemon juice
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
Lemon Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (22ml) lemon juice
- 1 Tablespoon (15ml) milk (any kind)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining with cupcake liners. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds thoroughly. Set this mixture aside for later.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add Wet Ingredients: Add the eggs, sour cream, vanilla extract, fresh lemon zest, and fresh lemon juice to the creamed mixture. Beat on medium speed for 1 minute, then increase to high speed and beat just until combined. The mixture may appear slightly chunky and curded, which is normal.
- Incorporate Dry Ingredients and Milk: With the mixer on low speed, gradually add the dry ingredients and milk to the wet ingredients. Beat just until there are no pockets of flour remaining and the batter is evenly mixed.
- Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin pan cups or liners. Bake at 425°F for 5 minutes. Then, without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 17 minutes or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Drizzle Icing: In a small bowl, whisk together the confectioners’ sugar, lemon juice, and milk until smooth. Drizzle the icing over the warm or cooled muffins for a sweet finish.
- Storage: Store leftover muffins covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
Notes
- For a stronger lemon flavor, add a few drops of lemon extract along with the vanilla extract.
- If sour cream is unavailable, plain yogurt can be used as a substitute without affecting the texture.
- Ensure all wet ingredients are at room temperature to help the batter combine more smoothly and yield tender muffins.
- Do not overmix the batter once the dry ingredients are added; overmixing can make muffins dense.
- You can make these muffins dairy-free by substituting the butter with a plant-based alternative and using a non-dairy milk option.
