Simple Way to Prepare Yummy Lemon Poppy Seed Muffins

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Lemon Poppy Seed Muffins. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Lemon Poppy Seed Muffins Recipe. Perfect poppy seed muffins with lemon zest and a sugar lemon glaze. Try my easy lemon poppy seed muffins, and you will see what I mean!

You can have Lemon Poppy Seed Muffins using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon Poppy Seed Muffins

1. Make ready of Muffins :.
2. You need of all purpose flour.
3. You need of poppy seeds.
4. Make ready of baking powder.
5. You need of baking soda.
6. Make ready of salt.
7. You need of unsalted butter, softened to room temperature.
8. Prepare of granulated sugar.
9. You need of vanilla extract.
10. It’s of sour cream (or Greek yogurt) at room temperature.
11. Prepare of large eggs, at room temperature.
12. Make ready of Zest and juice from 2 lemons (about 2 tbsp. juice).
13. You need of milk, at room temperature.

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.In a large bowl, cream the butter and sugar until fluffy.Add the egg yolks, one at a time.Healthy lemon poppy seed muffins made with whole wheat flour and yogurt.

Lemon Poppy Seed Muffins step by step

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!.

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.Flavor the sugar with lemon zest: Rubbing the sugar and zest together causes the zest to release its fragrant oils into the sugar, resulting in a lemony sugar that makes the muffins brighter and more flavorful.

These delightful muffins have tons of flavor!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.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.