Lemon Poppy Seed Muffins Recipe

Picture this: a lazy Sunday morning, sunlight streaming through the window, and the irresistible aroma of fresh-baked lemon poppy seed muffins wafting through the air. These golden delights, with a zesty zing and a satisfying crunch, are my go-to treat for turning any ordinary day into something special. Want to join me on this delicious journey? Let’s dive into the recipe!

These Lemon Poppy Seed Muffins have a bright, zesty flavor that I adore. There’s a delightful combination of melted butter and granulated sugar that creates a rich base, and I think sour cream gives this muffin a lovely texture.

Poppy seeds add a not-so-subtle, nutty crunch that contrasts nicely with fresh lemon zest, which is the muffin’s only real accoutrement.

Lemon Poppy Seed Muffins Recipe Ingredients

• Unsalted Butter: Adds richness and moisture, providing a creamy texture.
• Lemon Zest: Intensifies lemon flavor, adding a fragrant citrusy aroma.
• Granulated Sugar: Sweetens the muffins, balancing the tart lemon.
• Whole Milk: Contributes to a tender crumb and subtle flavor.
• Poppy Seeds: Add a nutty texture and slight crunch for contrast.
• Sour Cream: Enhances moisture and provides a tangy richness.
• Lemon Juice: Provides acidity, amplifying the fresh lemon taste.

Lemon Poppy Seed Muffins Recipe Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 tablespoon lemon zest (from about 1 lemon)
• 1/4 cup freshly squeezed lemon juice
• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

How to Make this Lemon Poppy Seed Muffins Recipe

1. Heat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

2. In a big mixing bowl, mix melted butter and granulated sugar together until well combined.

3. Add the eggs one at a time, beating well after each addition. Stir in until smooth the sour cream, milk, lemon zest, lemon juice, and vanilla extract.

4. In another bowl, sift the all-purpose flour, baking powder, baking soda, and salt together.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until barely combined. Do not overmix. Be careful not to overmix.

6. Carefully blend in the poppy seeds until they are evenly spread throughout the batter.

7. Spoon the batter into the muffin cups that you have prepared, filling each cup about three-quarters full and ensuring the batter is distributed evenly.

8. In the preheated oven, bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Let the muffins cool in the pan for 5 minutes. After this, you can use the wire rack to cool the muffins completely in whatever space you have available.

10. Savor your lemon poppy seed muffins either warm or at room temperature. Keep any remaining muffins in a sealed container.

Lemon Poppy Seed Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or nonstick spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk or electric mixer
7. Sifter
8. Spatula or wooden spoon
9. Measuring cups
10. Measuring spoons
11. Zester or grater
12. Citrus juicer
13. Toothpick
14. Wire cooling rack

FAQ

• Can I use salted butter instead of unsalted?Using salted butter is an option, but you should consider cutting back on the amount of salt added to the recipe to maintain a good balance of flavors.
• Can I substitute Greek yogurt for sour cream?Indeed, Greek yogurt serves as an excellent replacement for sour cream and will retain the muffins’ moisture and texture.
• What if I don’t have fresh lemons?Bottled lemon juice works for the juice, but fresh lemon zest is recommended for a vibrant flavor.
• Can I make these muffins gluten-free?Indeed, a 1:1 gluten-free flour blend can be substituted for all-purpose flour, although there may be a few minor variances in texture.
• How do I know when the muffins are done?When a toothpick is inserted in the middle of the muffins and comes out clean or with a few moist crumbs, it means the muffins are done.
• Can I freeze the muffins?Certainly! Allow the muffins to cool completely, then wrap them tightly in plastic wrap and store them in a bag that is safe for the freezer. They should keep well for up to 3 months.
• What can I use instead of poppy seeds?If poppy seeds are not available, you can omit them or use chia seeds to get the same texture.

Lemon Poppy Seed Muffins Recipe Substitutions and Variations

Coconut oil or vegetable oil: 1/2 cup. Use in place of the same amount of unsalted butter.
For sour cream, substitute with 1/2 cup Greek yogurt or 1/2 cup buttermilk.
Granulated sugar: Substitute with 1 cup of coconut sugar or 1 cup of brown sugar.
Milk in its entirety: An alternative could be to pour 1/4 cup of almond milk or 1/4 cup of oat milk in place of whole milk.
All-purpose flour: Use either 2 cups of whole wheat flour or a 1:1 gluten-free flour blend.

Pro Tips

1. Room Temperature Ingredients Ensure that all your ingredients, especially the eggs, sour cream, and milk, are at room temperature before starting. This helps in creating a smooth batter and promotes even baking.

2. Zest First Before juicing the lemon, zest it. It’s much easier to zest a whole lemon than a juiced one. This will maximize the flavor extracted from the lemon zest.

3. Avoid Overmixing When combining wet and dry ingredients, mix them just until incorporated. Overmixing can lead to dense and chewy muffins instead of light and fluffy ones.

4. Muffin Dome For a muffin top with a nice dome, start the baking at a higher temperature, such as 400°F (205°C), for the first 5 minutes, then lower it to 375°F (190°C) for the remaining time. This gives the muffins an initial boost to rise quickly.

5. Storage Tip To keep your muffins moist for a longer period, place a piece of paper towel at the bottom of the storage container. This will help absorb any excess moisture that may make the muffins soggy.