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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins (Bakery Style)

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  • 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.

Notes

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.