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Lemon Poppy Seed Muffins – Sally’s Baking Dependancy


You’ll love each chunk of those tangy-sweet and moist lemon poppy seed muffins. It’s a traditional taste, and the identical base recipe I take advantage of for a lot of different fan-favorite muffin flavors together with blueberry muffins and apple cinnamon muffins. Topped with a candy lemon icing, these citrus-centered muffins make for a particular breakfast deal with.

lemon poppy seed muffin with icing on top turned on its side on cooling rack.

Have you ever ever tried my go-to muffin recipe earlier than? It’s an ordinary muffin base I take advantage of for a wide range of flavors, and with a pair easy tweaks, you may go from spiced peach streusel muffins to contemporary lemon poppy seed muffins. When you’ve gotten a stable and forgiving baking recipe, the probabilities are infinite.

A wholesome dose of poppy seeds give at present’s sunshine-sweet muffins a slight crunch. That’s one of the best half about poppy seed muffins! The poppy seeds are an ideal distinction to the muffin’s delicate inside.


Why You’ll Love These Lemon Poppy Seed Muffins

  • Easy to make with primary baking components
  • A great deal of sweet-tart contemporary lemon taste
  • Delicate, tender, and cakey, with the added texture of poppy seeds
  • Prime with lemon icing or a sprinkling of coarse glowing sugar for a candy end
  • Nearly as good or higher than any lemon poppy seed muffin from a bakery
close-up of lemon poppy seed muffin with bite taken out.

Why You Want the Following Elements

I take advantage of this combo of components in lots of my muffin recipes.

  • Flour: All-purpose flour is the bottom of this muffin recipe.
  • Baking Powder + Baking Soda: These leaveners elevate the muffins up, making them delicate and fluffy. I’m beneficiant with the baking soda as a result of I need additional elevate; there’s sufficient acid within the batter to neutralize it.
  • Salt: Taste enhancer.
  • Poppy Seeds: These itty-bitty seeds add a light nutty taste and slight crunch to baked items. I really like them on bagels, too!
  • Butter: Creamed butter offers these muffins a cake-like texture; plus, it provides deliciously buttery taste.
  • Brown Sugar & Granulated Sugar: Granulated sugar sweetens the muffins, balancing out the tart lemon. Brown sugar provides a kiss of taste, plus additional moisture.
  • Eggs: Eggs work to bind the components collectively.
  • Bitter Cream or Yogurt: You should utilize both. I usually use full-fat bitter cream or low fats Greek yogurt—each are very creamy.
  • Lemon Zest + Juice: Zest the lemon first, earlier than you narrow it open and juice it. A lot simpler than the opposite approach round!
  • Vanilla: Pure vanilla extract rounds out the flavour profile of those muffins. I scale back the quantity only a bit to make up for the additional liquid from the lemon juice.
  • Milk: You should utilize just about any sort right here: complete milk, low-fat, nondairy, and even buttermilk. For one of the best style and texture, avoid nonfat milk.
Can I take advantage of chia seeds as a substitute of poppy seeds?

Sure. Change the identical quantity of poppy seeds within the batter with chia seeds. There’s actually no style or texture distinction in any respect.

Can I add blueberries or different kind of berry?

Sure. You’ll be able to fold about 1 and 1/2 cups (about 200g-250g) of contemporary or frozen berries (don’t thaw) into the batter earlier than spooning into the pan and baking. I even have a recipe for blackberry lemon poppy seed muffins which is similar to at present’s recipe, in addition to a lemon blueberry muffins recipe. You’ll be able to add 1 to 2 Tablespoons of poppy seeds to that batter if desired.

ingredients on marble counter including eggs, butter, flour, sour cream, milk, and sugars.

Anticipate a Thick Batter

The directions are fairly primary right here, and also you’ll discover them within the printable recipe card under. One essential factor to notice, nonetheless, is to anticipate a thick and ethereal batter. Don’t be tempted so as to add extra liquid; you need a good thick batter so the muffins maintain form.

There aren’t any add-ins like chocolate chips or berries, so there’s much less quantity than my different muffin recipes utilizing this similar base. In consequence, I don’t fill the muffin cups fairly as full. You don’t wish to fill the muffin pan too excessive (and yield fewer muffins). Why? As a result of these muffin tops unfold out into mushroom-looking tops when overfilled.

Simply divide the batter between 12 cups, utilizing an ordinary 12-count muffin pan.

yellow batter in glass bowl and divided into muffin liners.

The Excessive-Prime Muffin Trick

I’ve been utilizing this muffin trick for years and SWEAR by it.

Bake the muffins for simply 5 minutes at a excessive temperature, 425°F (218°C). Then scale back the temperature to 350°F (177°C) for the remaining bake time. This preliminary burst of warmth lifts the muffin straight up, making a stable dome. Baking at a decrease temperature for the remainder of the time cooks the middle of the muffin.

12 lemon poppy seed muffins on cooling rack.

Plain or Iced Lemon Poppy Seed Muffins

Topping your lemon poppy seed muffins with icing is non-compulsory, but it surely undoubtedly provides some additional lemon taste. I all the time add it. This deliciously creamy lemon icing is made out of simply 3 components, and it’s the identical icing I take advantage of to prime my strawberry lemon poppy seed scones and lemon pound cake. You want confectioners’ sugar, lemon juice, and milk. Two of those components are additionally used within the muffin batter.

Simply whisk every part collectively in a bowl and drizzle over the baked muffins. Should you don’t wish to prime these with icing, you may sprinkle some coarse glowing sugar on prime earlier than baking.

close-up of lemon poppy seed muffin with icing on top.close-up of lemon poppy seed muffin with icing on top.

Print

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close-up of lemon poppy seed muffin with icing on top.close-up of lemon poppy seed muffin with icing on top.

Lemon Poppy Seed Muffins


  • Writer:
    Sally


  • Prep Time:
    quarter-hour


  • Prepare dinner Time:
    20 minutes


  • Complete Time:
    40 minutes


  • Yield:
    12 muffins


  • Class:
    Breakfast


  • Technique:
    Baking


  • Delicacies:
    American


Description

Tangy-sweet and tender, lemon poppy seed muffins topped with a candy lemon icing make for a particular breakfast deal with that tastes prefer it got here from a bakery.



Directions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Put aside.
  2. In a big bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds collectively. Put aside.
  3. In a big bowl utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar collectively on excessive velocity till clean and creamy, about 2 minutes. Scrape down the perimeters and backside of the bowl as wanted. Add the eggs, bitter cream, vanilla extract, lemon zest, and lemon juice. Beat on medium velocity for 1 minute, then flip as much as excessive velocity and beat till mixed. Scrape down the perimeters and backside of the bowl as wanted. Combination could look a bit of chunky and curded; that’s okay.
  4. With the mixer working on low velocity, add the dry components and milk into the moist components and beat till no flour pockets stay.
  5. Spoon the batter evenly into every muffin cup or liner. Bake the muffins for five minutes at 425°F then, preserving the muffins within the oven, scale back the oven temperature to 350°F (177°C). Bake for an extra 15–17 minutes or till a toothpick inserted within the heart comes out clear. The overall time these muffins take within the oven is about 20–22 minutes. Enable the muffins to chill for five minutes within the muffin pan, then switch to a wire rack to proceed cooling.
  6. Make the icing: Whisk all the icing components collectively and drizzle over heat or cooled muffins.
  7. Cowl and retailer leftover muffins for as much as 3 days at room temperature or as much as 1 week within the fridge.


Notes

  1. Make Forward Directions: For longer storage, freeze muffins (with or with out icing) for as much as 3 months. Thaw in a single day within the fridge, then convey to room temperature earlier than serving.
  2. Particular Instruments (affiliate hyperlinks): 12-Depend Muffin Pan | Cupcake Liners | Electrical Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Cooling Rack
  3. For a jumbo muffin pan: 425°F for five minutes, then scale back to 350°F for 22–25 minutes for a complete of 27–half-hour. Makes about 6. For mini muffins: 350°F (complete time) for 12–14 minutes. Makes about 36–40.
  4. Can I Use Chia Seeds As a substitute of Poppy Seeds? Sure. Change the identical quantity of poppy seeds within the batter with chia seeds.
  5. Milk: You should utilize any milk, dairy or nondairy.
  6. Why is every part at room temperature? All refrigerated objects needs to be at room temperature so the batter mixes collectively simply and evenly.
  7. Can I Add Berries? Sure. You’ll be able to fold about 1 and 1/2 cups (about 200g-250g) of contemporary or frozen berries (don’t thaw) into the batter earlier than spooning into the pan and baking. I even have a recipe for blackberry lemon poppy seed muffins which is similar to at present’s recipe, in addition to a lemon blueberry muffins recipe. You’ll be able to add 1 to 2 Tablespoons of poppy seeds to that batter if desired.
  8. Can I Make This Right into a Bread? I discover one of the best success when utilizing this barely completely different recipe for lemon poppy seed fast bread. I even have a recipe for a barely denser lemon pound cake loaf. You’ll be able to add 1 to 2 Tablespoons of poppy seeds to that batter if desired.

Key phrases: lemon poppy seed muffins

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