Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins with Sour Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 16 minutes
  • Total Time: 41 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Lemon poppy seed muffins make the perfect breakfast idea or anytime treat. The bakery-style muffins are flecked with fresh lemon zest and topped with a drizzle of sweet lemon glaze. Recipe yields 12 muffins.

Ingredients

Muffins

  • 1 1/2 cups (210 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1 Tbsp (9 g) poppy seeds
  • 1 tsp (5 g) baking powder
  • 1 tsp (6 g) baking soda
  • 1/2 tsp (3 g) salt
  • 1/3 cup (80 g) milk, at room temperature
  • 1 cup (240 g) sour cream, at room temperature
  • 1/4 cup (56 g) unsalted butter, melted and slightly cooled
  • 1 large egg (50 g), lightly beaten
  • 3 Tbsp (9 g) fresh lemon zest
  • 1 1/2 tsp (6 g) vanilla extract

Glaze

  • 1 Tbsp (14 g) unsalted butter, melted
  • pinch of salt
  • 2 tsp (2 g) fresh lemon zest
  • 1 1/2 Tbsp (22 g) fresh lemon juice
  • 1 cup (120 g) powdered sugar

Instructions

  1. Preheat oven to 400°F and line a 12-cup standard muffin pan with paper liners; spray liners lightly with nonstick cooking spray.
  2. Make muffins: Whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Combine milk, sour cream, melted butter, egg, lemon zest, and vanilla in a medium bowl. Add sour cream mixture to flour mixture and fold in just until incorporated – the muffin batter will be thick.
  3. Fill each baking cup 3/4 full of batter.
  4. Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 400°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 11 to 13 minutes (for a total baking time of 16 to 18 minutes), until muffins are golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
  5. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
  6. Make glaze: Whisk together melted butter, salt, lemon zest, juice, and powdered sugar in a small bowl. Drizzle glaze over muffins and let set before serving.

Equipment

Notes

Lemon flavor: Plenty of fresh lemon zest (a full 3 tablespoons) flavors the muffin batter. If you’d like a stronger lemon flavor, combine the lemon zest and granulated sugar in a food processor and pulse for 1 minute to release the natural oils from the lemon rind. You can also add up to 1/2 teaspoon lemon extract.

Storage: Store muffins in an airtight container at room temperature overnight. If you live in a humid climate (or your kitchen is warm), store leftover muffins in the refrigerator and warm before serving.

Freeze muffins: Wrap unglazed muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.

Find it online: https://tutti-dolci.com/lemon-poppy-seed-muffins/