How to Make Super Lemon Poppy Seed Muffins
Lemony, buttery, and pillowy-soft, these light muffins are loaded with natural lemon flavoring, peppered with poppy seeds, and then finally drizzled with a sweet lemony glaze.
RECIPE:
Ingredients
1 3/4 cup all-purpose flour 220g
3/4 cup granulated sugar 150g
2 teaspoons baking powder
½ teaspoon baking soda
2 Tablespoons cornstarch
1 Tablespoon poppy seeds
½ teaspoon salt
¾ cup sour cream 180g
½ cup unsalted butter, melted (113g)
1 large egg
2 Tablespoons lemon zest¹
2 Tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon lemon extract optional
GLAZE
1 ¼ cup powdered sugar 160g
1 ½ Tablespoons lemon juice
1 ½ teaspoons water or more as needed
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Instructions
00:00 Introduction
00:19 Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make your own parchment paper liners).
00:24 In a large bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt.
01:09 In a separate bowl, whisk together sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using).
04:03 Add the wet ingredients to dry ingredients and use a spatula to gently stir together until just combined (don’t over-mix or your muffins will be dense and dry).
04:37 Evenly divide batter into prepared muffin tin (for tall muffins with big muffin tops like in the photos, only divide into 10 or 11 cavities rather than all 12) and transfer to 425F (220C) prehated oven. Bake for 8 minutes and then, without opening the oven door or removing the muffins, reduce heat to 350F (175C) and bake another 5-6 minutes if baking twelve muffins and 7-8 minutes if baking ten mufifns, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06:06 Allow to cool before drizzling with glaze.
GLAZE
06:17 To prepare glaze, whisk together powdered sugar, lemon juice, and water until proper consistency is reached (not too runny, stiff but thin enough to drizzle). Drizzle over cooled muffins. 07:19 Allow glaze to harden a bit before serving.
Notes
¹¹When zesting your lemon, don’t zest too deep into the white papery “pith” or your muffins will be bitter.
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Easy Lemon Poppyseed Muffins | Recipe makes TWO!
The perfect combination of sweet and tart, these tender muffins with a tart lemon glaze are perfect and there are just two of them! The perfect way to satisfy that muffin craving.
If you need a full size version of these muffins you can find it here:
Ingredients:
1/2 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup sugar
2 Tbsp melted butter
2 Tbsp beaten egg (not the whole egg)
1/8 tsp vanilla
1 Tbsp sour cream
1 Tbsp milk
1 Tbsp lemon juice
1/2 tsp lemon zest.
1 tsp poppy seeds
Lemon Glaze:
1/3 cup powdered sugar
1/2 tsp lemon juice
1/4 tsp vanilla.
Directions:
In a bowl, combine all dry ingredients and stir to combine.
Add in melted butter, egg, vanilla, sour cream, milk lemon juice and zest.
Mix just until incorporated and then add in poppyseeds. Don't overmix.
Spray muffin tin, just two of them.
Add in muffin batter. It will be full to the top, that is how you get a nice tall muffin.
Preheat oven to 425 degrees f.
Bake muffin for 5 minutes and then turn down the oven to 350 degrees F. Leave muffins in the oven.
Bake for another 11-12 minutes or until a toothpick comes out clean.
While they are baking mix up glaze:
Combine powdered sugar, lemon and vanilla extract to form a nice drizzling consistency.
Allow the muffins to cool for about 10 minutes and then drizzle with glaze.
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How to Make Lemon Poppy Seed Muffins | Easy Homemade Muffin Recipe
Find the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make lemon poppy seed muffins from scratch. This easy homemade lemon poppy seed muffins recipe is so yummy, not too sweet, with the perfect amount of lemon flavor. And you can always add more or less of the lemon according to your tastes. If you love baking muffins, give this recipe a try! If I can do it, you can do it. Let's get baking.
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Ingredients:
2 1/2 cups of all-purpose flour (for a lighter muffin use 2 1/4 cups) (300g)
2 tsp. baking powder (10g)
1/2 tsp. baking soda (3g)
1/2 tsp. salt (2g)
2 Tbsp. poppy seeds (18g) may use more or less
1/2 cup butter, melted (salted or unsalted) if using salted reduce the actual salt added to 1/4 tsp. (113g)
1 cup white granulated sugar (200g)
zest from 1 lemon can use more or less
1 tsp. vanilla extract (5ml)
2 Tbsp fresh lemon juice, can add more or less (30ml)
2 large eggs
1/2 cup milk (whole, 2%, 1%, skim, almond, etc.) (120ml)
1 cup whole milk greek yogurt or just 1 7-oz container (200g)
Glaze
2 Tbsp. lemon juice (30ml)
1 to 1/4 cups of powdered sugar (200 to 250g)
*1 medium to large lemon gives you about 3 to 4 tbsp of lemon juice. 1 large lemon is sufficient for this recipe, for both the juice and the zest.
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Lemon Poppy Seed Muffins Recipe (EASY)
Lemon Poppy Seed Muffins Recipe
A simple recipe for some delicious poppy seed muffins.
RECIPE:
190 g all-purpose flour (1 cup + 1/4 cup)
125 ml milk (1/2 cup)
90 g butter (1/3 cup + 1 tbsp)
130 g sugar (1/2 cup + 2 tbsp)
2 eggs
15 g poppy seed (2 tbsp)
1 tsp baking powder
lemon zest
1 tsp vanilla extract
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Editors: Giulia Ardizzone and Steven Sangster
#poppyseedmuffins #lemonpoppyseedmuffins #muffins #poppyseed
lemon poppyseed muffins to start your day. #muffins #lemonrecipes #lemonpoppyseed
Recipe:
Ricotta Lemon Poppy Seed Muffins
These ricotta lemon poppy seed muffins are the absolute best! They're light, fluffy, bursting with citrusy flavor, and rich thanks to the addition of ricotta cheese. Plus, they come together in just minutes for a lovely breakfast, brunch, or quick weekend bake.
Full Recipe |
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