Lemon Poppy Seed Muffin Recipe
Introduction
Indulge in the delightful combination of zesty lemon and crunchy poppy seeds with this easy Lemon Poppy Seed Muffin recipe. These tender and moist muffins are bursting with citrus flavor and are perfect for a quick breakfast or afternoon snack.
Why Make This Recipe
This Lemon Poppy Seed Muffin recipe is a wonderful way to brighten up your day with a burst of lemony freshness. These muffins are simple to make, require common pantry ingredients, and are loved by both kids and adults alike.
How to Make Lemon Poppy Seed Muffins
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ⅔ cup vegetable oil
- ¾ cup sour cream
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Directions:
- Preheat the oven to 375 degrees. Line a 12-count muffin tin with paper liners.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. In a large bowl, stir together the sugar, eggs, vegetable oil, sour cream, lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients mixing just until combined. Fill the muffin tins just shy of the top with the batter.
- Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5-10 minutes before carefully removing them from the tin to wire racks to cool.
- After the muffins have fully cooled, whisk together the powdered sugar and the lemon juice. Drizzle over the cupcakes and let them sit for several minutes for the glaze to set.
How to Serve Lemon Poppy Seed Muffins
Enjoy these Lemon Poppy Seed Muffins warm or at room temperature with a hot cup of tea or coffee for a delightful treat. They are perfect for breakfast on the go or as a sweet snack.
How to Store Lemon Poppy Seed Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 3 months in a freezer-safe container.
Tips to Make Lemon Poppy Seed Muffins
- Be sure not to overmix the batter to keep the muffins light and tender.
- Freshly squeezed lemon juice and zest will give the muffins the best citrus flavor.
- Adjust the amount of lemon juice in the glaze to reach your desired thickness.
Variation
For a healthier twist, you can substitute some of the all-purpose flour with whole wheat flour or use Greek yogurt instead of sour cream for a slightly tangier taste.
FAQs
- Can I use melted butter instead of vegetable oil? Yes, you can swap melted butter for the vegetable oil for a richer flavor.
- Can I omit the lemon glaze? Absolutely, the muffins are delicious on their own without the glaze.
- Can I use lemon extract instead of lemon zest? Yes, you can use lemon extract, but adjust the amount to taste as it is more concentrated.
