Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Lemon poppy seed muffins are a delightful combination of zesty lemon and crunchy poppy seeds, offering a refreshing twist on traditional muffins. These treats are perfect for breakfast, a mid-morning snack, or a sweet addition to your afternoon tea.

The vibrant lemon flavor provides a bright, tangy contrast to the nutty crunch of poppy seeds, while the muffin’s tender crumb and light texture make each bite a pleasure.

Whether you’re looking to impress guests at a brunch or simply want a cheerful pick-me-up, lemon poppy seed muffins are sure to satisfy. Here’s a detailed recipe to help you bake these scrumptious muffins from scratch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest (from about 1 large lemon)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 cup sour cream (or plain Greek yogurt)
• 2 large eggs
• 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for glaze, optional)
• 1 tablespoon lemon juice (for glaze, optional)

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.

Prepare Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.

Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. The mixture should appear pale and airy.

Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream, lemon juice, and vanilla extract until fully combined. The batter will look a bit curdled at this stage, but that’s okay.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to dense muffins. The batter should be thick and lumpy.

Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. This will allow space for the muffins to rise without overflowing.

Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly firm to the touch.

Cool and Glaze (Optional): Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. If you like, prepare a simple lemon glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled muffins for an extra touch of sweetness and shine.

Serve: Enjoy your lemon poppy seed muffins fresh, with a cup of tea or coffee, or as a bright, flavorful addition to any meal. They are best eaten within a few days but can be stored in an airtight container for up to a week.

These lemon poppy seed muffins offer a delightful balance of tart and sweet, with the added crunch of poppy seeds for texture. Baking them at home fills your kitchen with a warm, citrusy aroma that’s simply irresistible.

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