Zesty Lemon Poppy Seed Muffins: A Sunshine-Filled Breakfast Delight
Bright, tangy, and irresistibly tender, these homemade lemon poppy seed muffins are the perfect way to start your morning or enjoy a midday treat. Bursting with citrusy flavor and delicate poppy seed crunch, these muffins are a guaranteed mood-lifter that will transform your ordinary breakfast into something extraordinary.
Prep Time:
15 minutes
Cook Time:
22 minutes
Calories:
265 kcal per muffin
ingredients
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Optional Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Directions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Prepare the lemon glaze by whisking powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled muffins.
Frequently Asked Questions
- Can I make these muffins gluten-free? Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- How long will these muffins stay fresh? Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
- Can I freeze lemon poppy seed muffins? Absolutely! Wrap individually in plastic wrap and store in a freezer bag for up to 3 months.
- Can I reduce the sugar in this recipe? You can reduce sugar by 2-3 tablespoons, but it might affect the texture and browning of the muffins.
- Are poppy seeds necessary? While poppy seeds add texture and visual interest, you can omit them if desired without significantly changing the recipe.
Tools You'll Need
- 12-cup muffin tin
- Muffin liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer or stand mixer
- Measuring cups and spoons
- Wire cooling rack
- Zester or grater
- Spatula
Tips
- Use room temperature ingredients for better mixing and texture
- Zest lemons before juicing for maximum flavor
- Don’t overmix the batter to keep muffins tender
- For extra moisture, substitute some sour cream with Greek yogurt
- Rotate the muffin tin halfway through baking for even browning
Allergy Information
- Contains: Wheat, Eggs, Dairy
- Potential Cross-Contamination: Nuts, Soy
- Suitable for: Vegetarian
Conclusion
These lemon poppy seed muffins are more than just a breakfast treat—they’re a ray of sunshine on your plate. With their bright, zesty flavor and tender crumb, they’re sure to become a family favorite. We invite you to roll up your sleeves, zest those lemons, and create a batch of these delightful muffins. Baked with love and bursting with citrusy goodness, these muffins are waiting to make your morning special. Don’t forget to share your baking adventures and muffin masterpieces with friends and family—and maybe snap a picture to make your social media followers a little jealous!
No comment