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Lemon Poppy Seed Muffins

Deliciously Moist Lemon Poppy Seed Muffins for Bright Mornings

Enjoy these Lemon Poppy Seed Muffins, a delightful breakfast treat with zesty citrus flavor and moist texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Streusel
  • 1 cup unbleached all-purpose flour consider almond flour for gluten-free option
  • 1/4 teaspoon kosher salt use table salt if unavailable
  • 1/2 cup granulated sugar can substitute with coconut sugar
  • 1 tablespoon lemon zest freshly grated yields the best taste
  • 1/4 cup unsalted butter, melted margarine can be used for dairy-free option
For the Muffin Batter
  • 1/2 cup unsalted butter, melted for dairy-free, use plant-based butter
  • 2 cups unbleached all-purpose flour can substitute with whole wheat flour
  • 2 teaspoons baking powder ensure it's fresh for maximum effectiveness
  • 1/2 teaspoon baking soda use minimal amounts to avoid bitterness
  • 2 tablespoons poppy seeds optional for those who prefer a different texture
  • 1/2 teaspoon kosher salt balances sweetness
  • 3/4 cup granulated sugar sweetness and moisture
  • 1 tablespoon lemon zest an aromatic and flavorful component
  • 2 large eggs room temperature for better mixing
  • 1 cup full-fat sour cream Greek yogurt can substitute for tangier flavor
  • 1/4 cup freshly squeezed lemon juice enhances flavor
  • 1 teaspoon pure vanilla extract high-quality vanilla gives the best taste
For the Optional Lemon Glaze
  • 1 cup powdered sugar ensure it's sifted for a smooth texture
  • 2 tablespoons freshly squeezed lemon juice adds tart flavor to the glaze

Equipment

  • Muffin Pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • refrigerator

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. In a mixing bowl, combine flour, sugar, and salt for the lemon streusel. Rub in lemon zest and melted butter until crumbly. Refrigerate for 15 minutes.
  3. Melt butter and let it cool. In a large bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt.
  4. In a separate bowl, mix sugar with lemon zest, then add eggs one at a time, whisking until pale. Add melted butter, sour cream, lemon juice, and vanilla, letting it sit for 5 minutes.
  5. Fold the dry ingredients into the wet mixture gently until just combined.
  6. Spoon the batter into muffin liners, filling each three-quarters full. Sprinkle lemon streusel on top.
  7. Bake for 5 minutes at 400°F, then reduce to 350°F (175°C) and bake for another 12-14 minutes until a toothpick comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  9. For the optional glaze, whisk powdered sugar and lemon juice until smooth, drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 15mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and avoid overmixing the batter to ensure fluffy muffins.

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