Indulge in the delightful combination of a zesty lemon flavor and crunchy poppy seeds with our irresistible homemade lemon poppy seed muffins recipe. Perfectly moist and bursting with citrus flavor, these lemon muffins are a delightful treat for any occasion.
Lemon lovers, craving a delightful treat that combines the bright zestiness of lemon with the satisfying crunch of poppy seeds? Try our mouthwatering lemon poppy seed muffins!
Easy lemon poppy seed muffins are loved for their tangy, refreshing and fresh lemon flavor, crunchy texture, and moist, tender crumb. The bright citrusy taste of lemon adds a zesty twist to the muffins, while the addition of poppy seeds provides a satisfying crunch with every bite.
Whether you’re starting your day with a burst of citrus or enjoying a cozy afternoon snack, these muffins are sure to become a favorite in your baking repertoire.
Just follow these simple steps to enjoy the best lemon poppy seed muffins bursting with flavor:
How to Make Lemon Poppy Seed Muffins
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Greek yogurt or sour cream
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions:
Preheat to an oven temperature of 375°F and line a muffin pan with muffin liners or grease with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
To prevent the poppy seeds from sinking to the bottom of the muffins, toss them in a tablespoon of flour before adding them to the batter.
In a separate bowl, whisk yogurt or sour cream, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the wet ingredients into the flour mixture and gently fold until just combined. Be careful not to overmix, as this can result in tough muffins.
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring warm muffins to a wire rack to cool completely.
For a decorative touch on the final product, sprinkle a little extra fresh lemon zest and sugar on top of the muffins before baking.
You can even enjoy your lemon poppy seed muffins with a delicious vanilla glaze.
To prepare a simple vanilla glaze for lemon poppy seed muffins, combine 1 cup powdered sugar,1/2 tsp vanilla extract, and 1-2 tbsp milk in a small bowl and whisk until smooth, then drizzle over cooled muffins for an extra layer of sweetness.
Happy baking!
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FAQs about Lemon Poppy Seed Muffins:
Can I use lemon extract instead of fresh lemon juice?
While fresh lemon juice provides the best flavor, you can use lemon extract as a substitute if needed. Start with a small amount and adjust to taste.
How much poppy seeds for lemon poppy seed muffins?
For lemon poppy seed muffins, you typically use around 2 tablespoons of poppy seeds for a standard batch of muffins. This healthy does of poppy seeds provides a nice balance of texture and flavor without overpowering the lemony taste of the muffins. Feel free to adjust the amount of poppy seeds based on your personal preference.
Do you have to soak poppy seeds before baking?
No, you typically do not need to soak poppy seeds before baking them into recipes like lemon poppy seed muffins. Poppy seeds are small and can be easily incorporated into the batter without requiring pre-soaking.
How should I store leftover muffins?
For best results, store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze muffins for longer storage.
Can you freeze lemon poppy seed muffins?
Certainly! You can freeze lemon poppy seed muffins for up to 3 months. After allowing them to cool completely, wrap each muffin individually in plastic wrap or aluminum foil, then store them in a freezer-safe container or bag labeled with the date. Thaw homemade muffins overnight in the refrigerator or at room temperature when you’re ready to enjoy them, or reheat them in the microwave or oven for a quick and convenient treat.
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lemon poppyseed muffin recipe
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Greek yogurt or sour cream
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
Preheat to an oven temperature of 375°F and line a muffin pan with muffin liners or grease with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
To prevent the poppy seeds from sinking to the bottom of the muffins, toss them in a tablespoon of flour before adding them to the batter.
In a separate bowl, whisk yogurt or sour cream, melted butter, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the wet ingredients into the flour mixture and gently fold until just combined. Be careful not to overmix, as this can result in tough muffins.
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring warm muffins to a wire rack to cool completely.
For a decorative touch on the final product, sprinkle a little extra fresh lemon zest and sugar on top of the muffins before baking.
Happy baking!