Lemon Poppy Seed Muffins – Sally’s Baking Habit

You’ll love each chew of those tangy-sweet and moist lemon poppy seed muffins. It’s a traditional recipe, and the identical base I take advantage of for a lot of different muffin fan-favorite flavors together with blueberry muffins and apple cinnamon muffins. Topped with a candy lemon icing, these citrus-centered muffins make for a particular breakfast deal with.

Have you ever ever tried my go-to muffin recipe earlier than? It’s an ordinary muffin base I take advantage of for a wide range of flavors, and with a pair easy tweaks, you possibly can go from spiced peach streusel muffins to contemporary lemon poppy seed muffins. When you’ve got a stable and forgiving baking recipe, the chances are limitless.

A wholesome dose of poppy seeds give at this time’s sunshine-sweet muffins a slight crunch. That’s the most effective half about poppy seed muffins! They’re an ideal distinction to the muffin’s mushy inside.

Why You’ll Love These Lemon Poppy Seed Muffins

• Easy to make with primary baking components
• A great deal of sweet-tart contemporary lemon taste
• Delicate, tender, and cakey, with the added texture of poppy seeds
• High with lemon icing or a sprinkling of coarse glowing sugar for a candy end
• Pretty much as good or higher than any lemon poppy seed muffin from a bakery

Why You Want the Following Elements

I take advantage of this combo of components in lots of my muffin recipes.

• Flour: All-purpose flour is the bottom of this muffin recipe.
• Baking Powder + Baking Soda: These leaveners elevate the muffins up as they bake, making them mushy and fluffy. I’m beneficiant with the baking soda as a result of I need additional elevate; there’s sufficient acid within the batter to neutralize it.
• Salt: Taste enhancer.
• Poppy Seeds: These itty-bitty seeds add a gentle nutty taste and slight crunch to baked items. I really like them on bagels, too!
• Butter: Creamed butter offers these muffins a cake-like texture; plus, it provides deliciously buttery taste.
• Brown Sugar & Granulated Sugar: Granulated sugar sweetens the muffins, balancing out the tart lemon. Brown sugar provides a kiss of taste, plus additional moisture.
• Eggs: Eggs work to bind the components collectively.
• Bitter Cream or Yogurt: You should use both. I usually use full-fat bitter cream or low fats Greek yogurt—each are very creamy.
• Lemon Zest + Juice: Zest the lemon first, earlier than you narrow it open and juice it. A lot simpler than the opposite manner round!
• Vanilla: Pure vanilla extract rounds out the flavour profile of those muffins. I cut back the quantity only a bit to make up for the additional liquid from the lemon juice.
• Milk: You should use just about any form right here: complete milk, low-fat, nondairy, and even buttermilk. For the most effective style and texture, avoid nonfat milk.

Count on a Thick Batter

The directions are fairly primary right here, and also you’ll discover them within the printable recipe card under. One vital factor to notice, nevertheless, is to count on a thick and ethereal batter. Don’t be tempted so as to add extra liquid; you need a good thick batter so the muffins maintain form.

There aren’t any add-ins like chocolate chips or berries, so there’s much less quantity than my different muffin recipes utilizing this similar base. In consequence, I don’t fill the muffin cups fairly as full. You don’t wish to fill the muffin pan too excessive (and yield fewer muffins). Why? As a result of these muffin tops unfold out into mushroom-looking tops when overfilled.

Simply divide the batter between 12 cups, utilizing an ordinary 12-count muffin pan.

The Excessive-High Muffin Trick

I’ve been utilizing this muffin trick for years and SWEAR by it.

Bake the muffins for simply 5 minutes at a excessive temperature, 425°F (218°C). Then cut back the temperature to 350°F (177°C) for the remaining bake time. This preliminary burst of warmth lifts the muffin straight up, making a stable dome. Baking at a decrease temperature for the remainder of the time cooks the middle of the muffin.

Plain or Iced Lemon Poppy Seed Muffins

Topping your lemon poppy seed muffins with icing is non-obligatory, nevertheless it undoubtedly provides some additional lemon taste. I at all times add it. This deliciously creamy lemon icing is created from simply 3 components, and it’s the identical icing I take advantage of to prime my strawberry lemon poppy seed scones and lemon pound cake. You want confectioners’ sugar, lemon juice, and milk. Two of those components are additionally used within the muffin batter.

Simply whisk every thing collectively in a bowl and drizzle over the baked muffins. In case you don’t wish to prime these with icing, you possibly can sprinkle some coarse glowing sugar on prime earlier than baking.

Extra Poppy Seed Recipes

Print

Lemon Poppy Seed Muffins

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  Creator: Sally
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  Prep Time: quarter-hour
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  Prepare dinner Time: 20 minutes
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  Complete Time: 40 minutes
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  Yield: 12 muffins
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  Class: Breakfast
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  Methodology: Baking
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  Delicacies: American

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Description

Tangy-sweet and tender, lemon poppy seed muffins topped with a candy lemon icing make for a particular breakfast deal with that tastes prefer it got here from a bakery.

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Directions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Put aside.
2. In a big bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds collectively. Put aside.
3. In a big bowl utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar collectively on excessive velocity till clean and creamy, about 2 minutes. Scrape down the perimeters and backside of the bowl as wanted. Add the eggs, bitter cream, vanilla extract, lemon zest, and lemon juice. Beat on medium velocity for 1 minute, then flip as much as excessive velocity and beat till mixed. Scrape down the perimeters and backside of the bowl as wanted. Combination could look a bit of chunky and curded; that’s okay.
4. With the mixer working on low velocity, add the dry components and milk into the moist components and beat till no flour pockets stay.
5. Spoon the batter evenly into every muffin cup or liner. Bake the muffins for five minutes at 425°F then, conserving the muffins within the oven, cut back the oven temperature to 350°F (177°C). Bake for an extra 15–17 minutes or till a toothpick inserted within the heart comes out clear. The whole time these muffins take within the oven is about 20–22 minutes. Permit the muffins to chill for five minutes within the muffin pan, then switch to a wire rack to proceed cooling.
6. Make the icing: Whisk all the icing components collectively and drizzle over heat or cooled muffins.
7. Cowl and retailer leftover muffins for as much as 3 days at room temperature or as much as 1 week within the fridge.

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Notes

1. Make Forward Directions: For longer storage, freeze muffins (with or with out icing) for as much as 3 months. Thaw in a single day within the fridge, then carry to room temperature earlier than serving.
2. Particular Instruments (affiliate hyperlinks): 12-Depend Muffin Pan | Cupcake Liners | Electrical Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Cooling Rack
3. For a jumbo muffin pan: 425°F for five minutes, then cut back to 350°F for 22–25 minutes for a complete of 27–half-hour. Makes about 6. For mini muffins: 350°F (complete time) for 12–14 minutes. Makes about 36–40.
4. Milk: You should use any milk, dairy or nondairy.
5. Why is every thing at room temperature? All refrigerated gadgets needs to be at room temperature so the batter mixes collectively simply and evenly.

Key phrases: lemon poppy seed muffins