How to Make Appetizing Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins. Sprinkle with sugar and poppy seeds, if desired. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. You can cook Lemon Poppy Seed Muffins using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon Poppy Seed Muffins

1. You need of Muffins :.
2. Prepare 1 3/4 cups of all purpose flour.
3. Prepare 1 1/2 tbsp. of poppy seeds.
4. It's 1 tsp. of baking powder.
5. Prepare 1 tsp. of baking soda.
6. It's 1/2 tsp. of salt.
7. It's 1/2 cup of unsalted butter, softened to room temperature.
8. Prepare 3/4 cup of granulated sugar.
9. Prepare 1 1/2 tsp. of vanilla extract.
10. You need 1/2 cup of sour cream (or Greek yogurt) at room temperature.
11. You need 2 of large eggs, at room temperature.
12. It's of Zest and juice from 2 lemons (about 2 tbsp. juice).
13. You need 1/4 cup of milk, at room temperature.

In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Lemony lemon poppy seed muffins with a sweet glaze. These lemon poppy seed muffins are easy to make, and extra lemony thanks to a lemon glaze that infuses the muffin with a sweet, yet tart, lemon freshness. Make these lemon poppy seed muffins for breakfast or brunch!

Lemon Poppy Seed Muffins step by step

1. Preheat the oven to 425°F. Grease a 12 count standard size muffin tin or line with parchment liners and set it aside. For these muffins, I definitely recommend the parchment liners, because these like to stick to the muffin tin..
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set this aside..
3. In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter on high speed until it is smooth and creamy, about a minute. Then add the sugar and beat on high speed until they are fully creamed together, about 2 minutes. Add the eggs, sour cream and vanilla extract and beat until combined..
4. Add the dry ingredients to the wet and beat on low speed until just barely combined. Then add the lemon zest, lemon juice and milk and beat on low speed until just combined..
5. Pour out the batter into the prepared muffin tins, filling them all the way to the top. Bake at 425°F for 5 minutes, then keep the muffins in the oven, but lower the temperature to 350°F for 13-15 additional minutes, or until a toothpick inserted into the centers comes out clean. Allow them to cool in the pan for 10 or so minutes, then remove them to a wire rack to cool completely..
6. Store in an airtight container for 3-4 days and enjoy!.

To make gluten-free lemon poppy seed muffins, just substitute the all-purpose flour for a gluten-free flour blend. Here are a few good options: King Arthur Flour Gluten-Free Measure for Measure Flour; Bob's Red Mill Gluten-Free All-Purpose Baking Flour Lemon-Poppy Seed Muffins. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Make the Lemon Poppy Seed Muffins as instructed in the recipe below.

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