Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lemon poppy seed muffins. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lemon Poppy Seed Muffins is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Lemon Poppy Seed Muffins is something that I’ve loved my entire life.
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 begin with this recipe, we have to prepare a few components. You can have 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 :
- Take 1 3/4 cups all purpose flour
- Make ready 1 1/2 tbsp. poppy seeds
- Get 1 tsp. baking powder
- Prepare 1 tsp. baking soda
- Prepare 1/2 tsp. salt
- Make ready 1/2 cup unsalted butter, softened to room temperature
- Make ready 3/4 cup granulated sugar
- Take 1 1/2 tsp. vanilla extract
- Get 1/2 cup sour cream (or Greek yogurt) at room temperature
- Get 2 large eggs, at room temperature
- Prepare Zest and juice from 2 lemons (about 2 tbsp. juice)
- Get 1/4 cup milk, at room temperature
Excellent I couldn't find the lemon poppy seed muffins any where close to me so I tried this recipe but used lemon cake mix otherwise followed this recipe as written. 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. It's a match made in heaven!
Instructions 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!
This recipe yields a dozen light, fluffy, tender muffins. These Lemon Poppy Seed Muffins are topped with a simple lemon glaze. They're ultra moist and fluffy, and make for a delicious snack or breakfast! These homemade muffins are abundantly bursting with fresh lemon flavor, and the poppy seeds add that mellow hint of unique flavor. These gluten free lemon poppy seed muffins are the perfect balance of sweet and tart!
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