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Imagine waking up to the delightful aroma of freshly baked lemon poppy seed muffins wafting through your home. These muffins are the perfect way to start your day, offering a burst of zesty lemon flavor combined with the subtle crunch of poppy seeds. Whether you’re enjoying them with your morning coffee or as a midday treat, these muffins are sure to bring a little sunshine to your day.
Why You’ll Love This Recipe
These lemon poppy seed muffins are incredibly easy to make and offer a perfect balance between tart and sweet. The bright lemon flavor is complemented by the delicate texture of the muffins, making them a hit for both kids and adults. Plus, the added poppy seeds give a wonderful crunch that makes them extra special.
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric hand mixer
- Rubber spatula
- 2-cup liquid measuring cup
- Muffin tin
- Wire rack
Ingredients
- 3 cups all-purpose flour
- 3 Tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup + 2 Tbsp granulated sugar
- 6 Tbsp unsalted butter, softened
- 1/4 cup canola or vegetable oil
- 1 Tbsp lemon zest
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- 2/3 cup milk
- 2/3 cup sour cream
- 3 Tbsp lemon juice
- For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
Step-by-Step Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt for 30 seconds.
- In a large mixing bowl, use an electric hand mixer set to medium-high speed to whip together the sugar, butter, lemon zest, and 1 Tbsp canola oil until the mixture is pale and fluffy. Mix in the remaining 3 Tbsp of canola oil.
- Blend in the eggs one at a time, mixing until combined after each addition. Then, blend in the egg yolk and vanilla extract.
- In a 2-cup liquid measuring cup, whisk together the milk, sour cream, and 3 Tbsp lemon juice.
- Using a rubber spatula, work in three separate batches starting and ending with the flour mixture. Add 1/3 of the flour mixture, alternating with half of the milk mixture, and fold just until combined after each addition.
- Divide the batter among 12 to 15 muffin cups, filling each to the top.
- Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the muffin tin for several minutes, then transfer to a wire rack to cool slightly.
- Drizzle the tops with glaze while they are still warm.
- Store in an airtight container at room temperature.
Tips for Success
- Ensure your butter is softened to achieve the perfect fluffy texture.
- Don’t overmix the batter to keep the muffins light and airy.
- For an extra lemony kick, you can add more lemon zest or juice according to your taste preference.
Additional Tips or Variations
If you don’t have buttermilk, you can substitute with half plain Greek yogurt and half 2% milk for a similar texture and taste. Feel free to experiment by adding a sprinkle of fresh blueberries into the batter for a fruity twist!
Nutritional Highlights (Per Serving)
These muffins are not only delicious but also provide a delightful treat for any breakfast table. Check back soon for detailed nutritional information!
Frequently Asked Questions (FAQ)
Can I freeze these muffins?
Yes, these muffins freeze well. Simply store them in an airtight container and freeze for up to three months. Thaw at room temperature or microwave for a quick warm-up.
Can I use whole wheat flour?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Conclusion
These Amazing Lemon Poppy Seed Muffins are an absolute must-try for any muffin lover. Their bright, zesty flavor and tender crumb make them perfect for any occasion. We hope you enjoy baking and savoring these muffins as much as we do. Once you try them, don’t forget to share your experience and any creative variations you came up with. Happy baking!
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