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Lemon Poppy Seed Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 2 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 46 minutes
  • Yield: 11 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These refreshing Lemon Poppy Seed Muffins are bursting with bright citrus flavors and a delightful crunch from poppy seeds. The batter is enriched with sour cream and butter for moist, tender muffins, while a lemon simple syrup glaze adds a glossy, sweet-tart finish. Perfect for breakfast or a light snack, these muffins combine classic baking techniques with a flavorful twist.

Ingredients

Dry Ingredients

  • 2 1/2 cups (320g) all purpose flour
  • 1 cup (200g) granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp poppy seeds

Wet Ingredients

  • 1/2 cup (110g) unsalted butter, melted
  • 2 tbsp vegetable oil
  • 2 large eggs, room temperature
  • 1/4 cup (65g) sour cream, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract or lemon extract
  • 2 tbsp lemon zest (about 2 lemons)
  • 1 tbsp lemon juice (about 1/2 lemon)
  • 1 cup (255ml) milk, room temperature

Lemon Simple Syrup

  • 1/2 cup (118ml) fresh lemon juice (about 4 lemons)
  • 1/2 cup (100g) granulated sugar
  • Lemon peel from 1 lemon

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds to evenly distribute all the dry components.
  2. Prepare Wet Ingredients: In another bowl, combine melted butter, vegetable oil, eggs, sour cream, vanilla extract, almond or lemon extract, lemon zest, lemon juice, and milk. Mix thoroughly to create a smooth, unified wet mixture.
  3. Combine Batter: Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold and combine until just incorporated, being careful not to overmix to preserve muffin tenderness.
  4. Rest Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This step allows the batter to hydrate fully and create a fluffier texture when baked.
  5. Make Lemon Simple Syrup: While the batter rests, pour fresh lemon juice and granulated sugar into a saucepan. Heat over medium heat, bringing to a boil, then reduce to a simmer for 10 minutes until the sugar is completely dissolved and the syrup slightly thickens.
  6. Prepare Lemon Zest for Syrup: Use a paring knife to peel the zest from one lemon carefully, avoiding the pith. Place the zest in a heat-safe bowl.
  7. Combine Syrup and Zest: Remove the syrup from heat and pour it over the lemon zest in the bowl. Let it cool to room temperature while the batter continues to rest.
  8. Preheat Oven and Prepare Muffin Tin: Near the end of the 1-hour rest, preheat the oven to 425°F (220°C). Line a cupcake tin with paper liners, either 11 liners all spaced or 6 liners spaced in every other cup for taller muffins and two baking batches.
  9. Fill Muffin Liners: Using a large 2 oz scoop or about 1/4 cup measurement, fill each muffin liner generously to the top without deflating the batter, preserving the airy texture developed during the rest.
  10. Bake First Phase: Bake the muffins at 425°F for 8 minutes to promote initial rise and structure formation.
  11. Adjust Oven Temperature and Continue Baking: Reduce oven temperature to 350°F (175°C) and continue baking for another 8-10 minutes until muffins are golden and a toothpick inserted comes out clean. If baking in two batches, return the oven to 425°F before starting the second batch.
  12. Apply Lemon Glaze: Right after removing muffins from the oven, brush them generously with the cooled lemon simple syrup to impart moistness and extra lemon flavor.
  13. Cool Muffins: Allow muffins to cool in the pan for approximately 5 minutes to set, then transfer to a wire rack to cool completely for 15-20 minutes. Optionally, sprinkle additional poppy seeds on top before serving.
  14. Serve Warm: Enjoy the muffins while still warm for the best texture and flavor experience.

Notes

  • Resting the batter before baking is crucial for light and fluffy muffins.
  • Using room temperature ingredients ensures even mixing and optimal rise.
  • For taller muffin tops, bake in two batches with spaced liners.
  • The lemon syrup glaze enhances moisture and adds a glossy finish.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://dishrise.com/lemon-poppy-seed-muffins-recipe/