Lemon Poppy Seed Muffins Recipe: A Step-by-Step Guide: If you love soft and fluffy muffins with a refreshing citrus twist, these Lemon Poppy Seed Muffins are just for you! They have a delicate, buttery texture with a bright lemony flavor and a slight crunch from poppy seeds.
Lemon Poppy Seed Muffins Recipe: A Step-by-Step Guide
Topped with a tangy lemon glaze, these muffins are a delightful breakfast option or an afternoon snack. Whether you’re baking for a special occasion or just indulging yourself, these muffins are sure to be a hit.
Why You’ll Love These Muffins
- Light & Fluffy Texture – They have a soft, melt-in-your-mouth crumb.
- Refreshing Lemon Flavor – The perfect balance of sweet and tangy.
- Crunchy Poppy Seeds – Adds a slight nutty flavor and texture.
- Buttery Goodness – A rich, bakery-style treat.
- Easy to Make – Simple ingredients and a foolproof method.
Ingredients You’ll Need
For the Muffins
- 40 g butter – Melted and cooled.
- 100 g granulated sugar
- 1 tablespoon lemon zest
- 1 large egg
- 45 g sour cream (or full-fat Greek yogurt)
- 90 g whole milk
- 2 tablespoon vegetable oil
- 1 ½ teaspoon lemon juice
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
For the Lemon Icing
- 60 g powdered sugar
- 1 – 1 ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream (14-18%)
Step-by-Step Instructions
1. Prepare the Batter
- Melt the butter and set it aside.
- In a large mixing bowl, rub together granulated sugar and lemon zest until fragrant and sandy in texture.
- Add the melted butter and whisk until combined.
- Next, add the egg, sour cream, milk, vegetable oil, lemon juice, and vanilla extract. Whisk well until smooth.
2. Mix the Dry Ingredients
- In a separate bowl, sift the all-purpose flour, baking powder, and salt.
- Stir in the poppy seeds to evenly distribute them.
- Gradually add the dry ingredients to the wet mixture and mix gently until combined.
3. Rest the Batter
- Scrape down the sides of the bowl with a spatula and give the batter one final mix.
- Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.
4. Bake the Muffins
- Preheat your oven to 220ºC (425ºF).
- Line a 12-cup muffin tin with 6 liners, skipping every other space (this helps the muffins rise higher).
- Grease the empty cupcake holes lightly.
- Divide the batter evenly into the 6 liners, filling them to the top.
- Bake at 220ºC (425ºF) for 7 minutes, then reduce the temperature to 175ºC (350ºF) and bake for another 7-9 minutes, or until a toothpick comes out clean.
- Let them cool in the pan for 5 minutes, then transfer them to a wire rack.
5. Make the Lemon Icing
- In a small bowl, mix powdered sugar, lemon juice, vanilla extract, and sour cream until smooth.
- Drizzle the icing over the cooled muffins and let it set before serving.
Baking Tips for Perfect Muffins
Use a Kitchen Scale
Measuring in grams ensures accuracy and perfect results.
Don’t Overmix the Batter
A final gentle fold with a spatula helps keep the muffins light and airy.
Choose the Right Baking Pan
- Aluminum pans bake evenly and create softer muffins.
- Dark-colored pans absorb more heat, leading to a darker crust and a drier texture.
Nutrition
- Calories: 333kcal
- Carbohydrates: 49g
- Protein: 5gFat: 13g
- Saturated Fat: 6g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 48mg
- Sodium: 248mg
- Potassium: 91mg
- Fiber: 1g
- Sugar: 28g
- Vitamin A: 280IU
- Vitamin C: 3mg
- Calcium: 109mg
- Iron: 2mg
These Lemon Poppy Seed Muffins are the ultimate balance of sweet, tangy, and nutty flavors. Their soft texture and buttery crumb make them irresistible, while the poppy seeds add a delightful crunch. Perfect for breakfast, brunch, or a snack, they’re easy to make and sure to impress. Try them once, and they’ll become a staple in your baking routine!
FAQ’s
1. Can I use yogurt instead of sour cream?
Yes! Full-fat Greek yogurt is a great substitute for sour cream in this recipe.
2. How do I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
3. Can I freeze these muffins?
Absolutely! Wrap them in plastic and store them in a freezer-safe bag for up to 3 months.
4. Do I have to let the batter rest for an hour?
Yes, resting helps the muffins rise better and improves texture.
5. Can I skip the poppy seeds?
Yes, but they add a nice crunch and mild nutty flavor that complements the lemon.