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Lemon Poppy Seed Muffins Recipe

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4.1 from 86 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Lemon Poppy Seed Muffins are bright, tangy, and soft with a perfect balance of zesty lemon and crunchy poppy seeds. Moist and fluffy inside with a shimmering sprinkle of sparkling sugar on top, they’re ideal for breakfast, brunch, or a delightful snack. Made with simple ingredients and a few kitchen staples, this recipe yields 12 delicious muffins in just 30 minutes.

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Sparkling sugar for garnish (optional)

Wet Ingredients

  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons avocado oil or canola oil
  • 3/4 cup milk of choice (whole milk recommended)
  • 1/2 cup whole milk plain Greek yogurt or whole milk regular yogurt
  • 2 eggs, room temperature
  • 2 tablespoons lemon zest (approximately 2 lemons)
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract

Instructions

  1. Melt the Butter: Melt the butter and let it cool to room temperature to ensure it combines well with the other wet ingredients without cooking the eggs.
  2. Preheat the Oven and Prepare Pan: Preheat your oven to 400°F (205°C). Line a 12-cup muffin pan with muffin liners or spray it well with cooking spray to prevent sticking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and kosher salt until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the cooled melted butter, avocado or canola oil, milk, Greek yogurt, eggs, lemon zest, lemon juice, vanilla extract, and almond extract until smooth and homogeneous.
  5. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Avoid overmixing to keep the muffins light and airy—the batter should remain thick.
  6. Fill Muffin Cups and Garnish: Divide the batter evenly among the 12 muffin cups. Optionally, sprinkle sparkling sugar over the tops for a sweet, crunchy finish.
  7. Bake: Place the muffin pan on the middle rack of the oven. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no raw batter.
  8. Cool: Let the muffins cool in the pan for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use room temperature eggs to help the batter combine better and rise properly.
  • Be careful not to overmix the batter; overmixing can result in dense muffins.
  • Swap out whole milk for plant-based milk for a dairy-free version, adjusting yogurt accordingly.
  • Sparkling sugar adds a lovely crunch and sparkle but is optional.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For extra lemon flavor, consider adding a simple lemon glaze once muffins have cooled.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast/Baked Goods
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/lemon-poppy-seed-muffins-recipe/