Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, lemon poppy seed muffins. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lemon Poppy Seed Muffins is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Lemon Poppy Seed Muffins is something that I’ve loved my entire life. They are nice and they look wonderful.
Perfect poppy seed muffins with lemon zest and a sugar lemon glaze. It's been a little while, but I have another great cookbook to share with you! Thanks to America's Test Kitchen's latest cookbook, What Good Cooks Know, we've been happily eating these delicious bakery style lemon poppy seed muffins!
To get started with this particular recipe, we must prepare a few components. You can cook lemon poppy seed muffins using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon Poppy Seed Muffins:
- Take Muffins :
- Prepare 1 3/4 cups all purpose flour
- Make ready 1 1/2 tbsp. poppy seeds
- Take 1 tsp. baking powder
- Prepare 1 tsp. baking soda
- Get 1/2 tsp. salt
- Take 1/2 cup unsalted butter, softened to room temperature
- Take 3/4 cup granulated sugar
- Prepare 1 1/2 tsp. vanilla extract
- Get 1/2 cup sour cream (or Greek yogurt) at room temperature
- Prepare 2 large eggs, at room temperature
- Prepare Zest and juice from 2 lemons (about 2 tbsp. juice)
- Take 1/4 cup milk, at room temperature
They are not too sweet which makes them perfect for breakfast. You are going to love the moist texture and the zesty flavor of these lemon poppy seed muffins. Lemon + poppy seed is one of my favorite combos. I love chocolate, but there's something about the sweet, slightly tangy flavor of the lemon paired with the crunchy, almost nutty flavor of the poppy seeds that is divine.
Steps to make Lemon Poppy Seed Muffins:
- Preheat the oven to 425°F. Grease a 12 count standard size muffin tin or line with parchment liners and set it aside. For these muffins, I definitely recommend the parchment liners, because these like to stick to the muffin tin.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set this aside.
- In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter on high speed until it is smooth and creamy, about a minute. Then add the sugar and beat on high speed until they are fully creamed together, about 2 minutes. Add the eggs, sour cream and vanilla extract and beat until combined.
- Add the dry ingredients to the wet and beat on low speed until just barely combined. Then add the lemon zest, lemon juice and milk and beat on low speed until just combined.
- Pour out the batter into the prepared muffin tins, filling them all the way to the top. Bake at 425°F for 5 minutes, then keep the muffins in the oven, but lower the temperature to 350°F for 13-15 additional minutes, or until a toothpick inserted into the centers comes out clean. Allow them to cool in the pan for 10 or so minutes, then remove them to a wire rack to cool completely.
- Store in an airtight container for 3-4 days and enjoy!
It's a match made in heaven! This recipe yields a dozen light, fluffy, tender muffins. Wake up to these PERFECT Vegan Lemon Poppy Seed Muffins. They are everything you want in a muffin: moist, citrusy, sweet, and with a little crunch. The texture in these muffins were addictive - I wish I'd doubled the recipe.
So that’s going to wrap this up with this exceptional food lemon poppy seed muffins recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
