Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lemon poppy seed muffins. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Lemon Poppy Seed Muffins is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Lemon Poppy Seed Muffins is something which I’ve loved my whole life. They are nice and they look fantastic.
Perfect poppy seed muffins with lemon zest and a sugar lemon glaze. 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!
To get started with this recipe, we have to first prepare a few components. You can have lemon poppy seed muffins using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon Poppy Seed Muffins:
- Prepare Muffins :
- Take 1 3/4 cups all purpose flour
- Make ready 1 1/2 tbsp. poppy seeds
- Make ready 1 tsp. baking powder
- Get 1 tsp. baking soda
- Get 1/2 tsp. salt
- Prepare 1/2 cup unsalted butter, softened to room temperature
- Get 3/4 cup granulated sugar
- Take 1 1/2 tsp. vanilla extract
- Make ready 1/2 cup sour cream (or Greek yogurt) at room temperature
- Get 2 large eggs, at room temperature
- Prepare Zest and juice from 2 lemons (about 2 tbsp. juice)
- Make ready 1/4 cup milk, at room temperature
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. Excellent I couldn't find the lemon poppy seed muffins any where close to me so I tried this recipe but used lemon cake mix otherwise followed this recipe as written.
Instructions to make Lemon Poppy Seed Muffins:
- 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.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set this aside.
- 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.
- 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.
- 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.
- Store in an airtight container for 3-4 days and enjoy!
In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Vegan meyer lemon poppy seed muffins with a quick lemon glaze! Tender Perfectly tart Not too sweet Wholesome Flecked with poppy seeds Frosted. Healthy lemon poppy seed muffins made with whole wheat flour and yogurt.
So that is going to wrap it up with this special food lemon poppy seed muffins recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
