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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Delicious and fluffy Lemon Poppy Seed Muffins, bursting with fresh lemon flavor and poppy seeds.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • 12-count muffin pan
  • mixing bowls
  • handheld mixer

Ingredients
  

Dry Ingredients

  • 1.75 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons poppy seeds

Wet Ingredients

  • 0.5 cups unsalted butter softened to room temperature
  • 0.5 cups granulated sugar
  • 0.25 cups brown sugar packed light or dark
  • 2 large eggs at room temperature
  • 0.5 cups sour cream or plain yogurt, at room temperature
  • 1.5 tablespoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1.5 teaspoons pure vanilla extract
  • 0.25 cups milk any kind, at room temperature

Lemon Icing

  • 1 cups confectioners’ sugar sifted
  • 1.5 tablespoons lemon juice
  • 1 tablespoon milk any kind

Instructions
 

Preparation

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
  • In a large bowl using a handheld or stand mixer, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then on high speed until combined.
  • With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
  • Spoon the batter evenly into each muffin cup. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15–17 minutes or until a toothpick comes out clean.
  • Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.
  • Make the icing: Whisk together all icing ingredients and drizzle over warm or cooled muffins.
  • Cover and store leftover muffins for up to 3 days at room temperature or 1 week in the refrigerator.

Notes

For longer storage, freeze muffins (with or without icing) for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg
Keyword baking, Breakfast, dessert, Easy Recipes, Lemon Poppy Seed Muffins, Muffins
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