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: ½ cup softened butter; 1 ⅓ cups sugar; 5 drops lemon extract; 1 teaspoon vanilla; 4 egg yolks; 1 cup buttermilk; ¼ cup water; ¼ cup lemon juice; 2 ⅔ cups flour; 1 ½ teaspoons baking soda; ½ teaspoon salt; 2 tablespoons poppy seeds

Servings: persons

½ cup softened butter
1 ⅓ cups sugar
5 drops lemon extract
1 teaspoon vanilla
4 egg yolks
1 cup buttermilk
¼ cup water
¼ cup lemon juice
2 ⅔ cups flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 tablespoons poppy seeds

1
Combine first 4 ingredients in large bowl.
2
Add egg yolks, one at a time, beating well after each one.
3
In small bowl, combine buttermilk, water, and lemon juice.
4
Sift together flour, soda, salt and poppy seeds.
5
Alternately add dry and wet ingredients to butter mixture starting and ending with dry ones.
6
Spoon batter into 21 muffin cups.
7
Fill extra cups 1/2 full of water.
8
Bake in preheated 425 degree oven for 6 minute.
9
Decrease oven temp to 325by opening oven door and bake for an additional10-12 minute.
10
Remove from oven when done and cool on a wire rack.

1347

kcal

Calories

Fat

143

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 12 ingredients. The key ingredients include: ½ cup softened butter, 1 ⅓ cups sugar, 5 drops lemon extract, 1 teaspoon vanilla, 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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