Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, lemon poppy seed muffins. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

I love lemon poppy seed muffins! This recipe is based on the same muffin recipe on which I based our lemon ginger muffins. My carb cravings are still going strong.

Lemon Poppy Seed Muffins is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Lemon Poppy Seed Muffins is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have lemon poppy seed muffins using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Poppy Seed Muffins:
  1. Make ready Muffins :
  2. Get 1 3/4 cups all purpose flour
  3. Make ready 1 1/2 tbsp. poppy seeds
  4. Get 1 tsp. baking powder
  5. Make ready 1 tsp. baking soda
  6. Take 1/2 tsp. salt
  7. Prepare 1/2 cup unsalted butter, softened to room temperature
  8. Take 3/4 cup granulated sugar
  9. Prepare 1 1/2 tsp. vanilla extract
  10. Take 1/2 cup sour cream (or Greek yogurt) at room temperature
  11. Make ready 2 large eggs, at room temperature
  12. Take Zest and juice from 2 lemons (about 2 tbsp. juice)
  13. Make ready 1/4 cup milk, at room temperature

After my lackluster first batch, I doubled the initial amounts of lemon zest and poppy seeds found in typical lemon poppy seed muffins, so these guys are bursting with flavor. It's been a little while, but I have another great cookbook to share with you! Thanks to America's Test Kitchen's latest cookbook, What Good Cooks Know, we've been happily eating these delicious bakery style lemon poppy seed muffins! My husband and I agreed that these muffins were definitely going.

Instructions to make Lemon Poppy Seed Muffins:
  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!

Reviews for: Photos of Lemon Poppy Seed Muffins I. These lemon poppy seed muffins are probably my favorite muffins. They are not too sweet which makes them perfect for breakfast. You are going to love the moist texture and the zesty flavor of these lemon poppy seed muffins. They are soft, sweet, tangy, and so lemony.

So that is going to wrap it up with this special food lemon poppy seed muffins recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!