Lemon Poppy Seed Muffins Recipe
Indulge in bakery-quality lemon poppy seed muffins right at home! This recipe delivers tall, domed muffins with a tender crumb, vibrant lemon notes, and the pleasing crunch of poppy seeds.
Servings: 24
Cost: $10
Equipment
- 1 muffin baking pan
- 1 mixer
Ingredients
- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 2 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tbsp poppy seeds
- 1 cup butter melted
- 3 large eggs room temperature
- 1/4 cup greek yogurt room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoon lemon zest
- 1 tablespoons lemon juice
- 1 cup buttermilk room temperature
Instructions
- Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
- Whisk the flour, sugar, baking soda, baking powder, salt and poppy seeds in a large bowl to combine thoroughly.
- In a small bowl, whisk together the butter, eggs, yogur, vanilla, almond extract, lemon zest, lemon juice and buttermilk.
- Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix. Cover and allow to sit at room temperature for up to 1 hour.
- Pre-heat oven to 425˚f.
- Fill the muffin tins about 1/4 of the way full with the batter mixture and bake for 8 minutes. Turn the heat to 350˚F and bake for an additional 8-10 or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 5 minutes then transfer directly to the wire rack to cool to room temperature.
Notes
Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.
Nutrition
Calories: 164kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 175mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg