Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lemon poppy seed muffins. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

I love lemon poppy seed muffins! This recipe is based on the same muffin recipe on which I based our lemon ginger muffins. My carb cravings are still going strong.

Lemon Poppy Seed Muffins is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Lemon Poppy Seed Muffins is something which I’ve loved my entire life.

To get started with this particular recipe, we must 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:
  1. Prepare Muffins :
  2. Take 1 3/4 cups all purpose flour
  3. Get 1 1/2 tbsp. poppy seeds
  4. Prepare 1 tsp. baking powder
  5. Get 1 tsp. baking soda
  6. Make ready 1/2 tsp. salt
  7. Take 1/2 cup unsalted butter, softened to room temperature
  8. Make ready 3/4 cup granulated sugar
  9. Make ready 1 1/2 tsp. vanilla extract
  10. Get 1/2 cup sour cream (or Greek yogurt) at room temperature
  11. Prepare 2 large eggs, at room temperature
  12. Prepare Zest and juice from 2 lemons (about 2 tbsp. juice)
  13. Take 1/4 cup milk, at room temperature

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. Reviews for: Photos of Lemon Poppy Seed Muffins I. These gluten free lemon poppy seed muffins are the perfect balance of sweet and tart!

Instructions to make Lemon Poppy Seed Muffins:
  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!

Best of all, these gluten free lemon poppy seed muffins are bursting with just the right amount of lemon. Lemon juice is mixed right into the wet ingredients. Wake up to these PERFECT Vegan Lemon Poppy Seed Muffins. They are everything you want in a muffin: moist, citrusy, sweet, and with a little crunch. These lemon poppy seed muffins are probably my favorite muffins.

So that’s going to wrap it up for this exceptional food lemon poppy seed muffins recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!