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Lemon Poppy Seed Muffins Recipe

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4 from 2 reviews

These Lemon Poppy Seed Muffins are moist, fluffy, and bursting with fresh lemon flavor balanced by crunchy poppy seeds. Made with a tender crumb and a sweet lemon simple syrup glaze, they make a perfect breakfast or snack treat.

  • Total Time: 1 hour 35 minutes
  • Yield: 11 muffins

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 until evenly combined.
  2. Prepare wet ingredients: In another bowl, combine the melted butter, vegetable oil, eggs, sour cream, vanilla extract, almond or lemon extract, lemon zest, lemon juice, and milk. Mix well to incorporate all flavors thoroughly.
  3. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl and gently fold using a rubber spatula until just combined, taking care not to overmix to maintain a tender crumb.
  4. Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This resting period helps to fluff up the batter for a better rise during baking.
  5. Make lemon simple syrup: While the batter rests, combine the fresh lemon juice and sugar in a saucepan over medium heat. Bring to a boil, then reduce to simmer for 10 minutes until sugar dissolves completely.
  6. Prepare lemon zest for syrup infusion: Use a paring knife to carefully peel zest from one lemon, avoiding the pith. Place zest in a heatproof bowl.
  7. Infuse syrup with zest: Remove the syrup from heat and pour it over the lemon zest. Let cool at room temperature to infuse and sweeten the zest while the batter rests.
  8. Preheat oven and prepare cupcake tins: Close to the end of the resting time, preheat your oven to 425°F (220°C). Line a cupcake tin with either 11 paper liners (for one batch) or 6 liners spaced evenly to allow baking in two batches for taller muffins.
  9. Fill muffin liners: Using a 2 oz scoop or about 1/4 cup measuring cup, fill each liner generously to the top without deflating the batter to preserve its fluffiness.
  10. Bake muffins in two stages: Bake the muffins at 425°F for 8 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 8-10 minutes until golden and a toothpick inserted comes out clean.
  11. Manage multi-batch baking: If baking two batches, raise the oven temperature back to 425°F before starting the second batch for consistent results.
  12. Glaze muffins with lemon syrup: Immediately upon removing muffins from the oven, brush them generously with the cooled lemon simple syrup to add moisture and a bright citrus glaze.
  13. Cool muffins: Let the muffins cool in the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely or for 15-20 minutes to enjoy warm. Optionally, sprinkle extra poppy seeds on top before serving.

Notes

  • Room temperature ingredients help create a smooth, homogenous batter and better rise.
  • Resting the batter for 1 hour is crucial for fluffier muffins with taller tops.
  • Using two baking temperature stages ensures a crisp top and fully cooked interior.
  • The lemon simple syrup glaze adds moisture and a tangy sweetness that complements the muffin perfectly.
  • For taller muffins, bake in two batches with spaced liners.
  • Can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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