Lemon Poppy Seed Muffins Recipe

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Flour; 2 Tablespoons Poppy Seeds; 2 teaspoons Lemon Zest; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt (heaping); 10 Tablespoons Unsalted Butter, At Room Temperature; 3/4 cups Sugar; 2 whole Large Eggs, At Room Temperature; 3/4 cups Sour Cream At Room Temperature; 6 Tablespoons Whole Milk At Room Temperature; 1/4 cups Lemon Juice; 1/2 teaspoons Vanilla Extract; FOR THE GLAZE:; 1 cup Powdered Sugar; 1 Tablespoon Unsalted Butter, melted; 1/4 teaspoons Vanilla Extract; 1 pinch Salt; 2 Tablespoons Lemon Juice Or More To Taste

Servings: persons

2 cups Flour
2 Tablespoons Poppy Seeds
2 teaspoons Lemon Zest
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt (heaping)
10 Tablespoons Unsalted Butter, At Room Temperature
3/4 cups Sugar
2 whole Large Eggs, At Room Temperature
3/4 cups Sour Cream At Room Temperature
6 Tablespoons Whole Milk At Room Temperature
1/4 cups Lemon Juice
1/2 teaspoons Vanilla Extract
FOR THE GLAZE:
1 cup Powdered Sugar
1 Tablespoon Unsalted Butter, melted
1/4 teaspoons Vanilla Extract
1 pinch Salt
2 Tablespoons Lemon Juice Or More To Taste

1
Preheat oven to 400u00b0F. Line or grease 12 muffin cups. Combine dry ingredients (flour, poppy seeds, lemon zest, baking powder, baking soda, salt) in a large bowl.
2
In a standing mixer or large bowl with beaters, cream together butter and sugar on medium speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. In a small bowl, whisk together sour cream, milk, lemon juice and vanilla. Add mixture to mixing bowl and stir to combine. Add dry ingredients in 2-3 additions and mix over low speed until just combined. Do not over-mix.
3
Divide batter evenly among muffin cups, filling to the top. Bake in center rack of oven for about 15-20 minutes or until a toothpick inserted into the center comes out dry with a few crumbs attached, and muffins spring back when gently pressed on top. Allow to cool for 10 minutes. Remove muffins from pan and allow to cool completely on wire rack.
4
While muffins cool, prepare the glaze. In a medium-sized bowl, combine powdered sugar, butter, vanilla and salt. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. Enjoy.

940

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups Flour, 2 Tablespoons Poppy Seeds, 2 teaspoons Lemon Zest, 2 teaspoons Baking Powder, and more.

Yes, Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Muffins

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