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Lemon Poppy Seed Muffins Recipe

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★★★★★

4.6 from 78 reviews

Delight in these moist and zesty Lemon Poppy Seed Muffins, perfectly balanced with tangy lemon, crunchy poppy seeds, and a sweet lemon simple syrup glaze. The batter rests before baking to ensure a fluffy texture and the muffins are baked in two stages for the ideal golden crust and soft crumb inside. A perfect treat for breakfast or afternoon tea.

Ingredients

Scale

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 (for zest in syrup)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds thoroughly to combine the base of the muffin batter.
  2. Mix Wet Ingredients: In a separate bowl, combine the melted unsalted butter, vegetable oil, eggs, sour cream, vanilla extract, almond or lemon extract, lemon zest, lemon juice, and milk until smooth and well incorporated.
  3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold them together, mixing just until combined without over-stirring to keep the batter light and airy.
  4. Rest Batter: Cover the bowl with plastic wrap and allow the batter to rest at room temperature for 1 hour. This step helps the muffins develop a better rise and texture.
  5. Prepare Lemon Simple Syrup: While batter rests, add fresh lemon juice and granulated sugar to a saucepan over medium heat.
  6. Simmer Syrup: Bring the lemon juice and sugar to a boil, then reduce heat and simmer for 10 minutes, ensuring the sugar dissolves completely to form a syrup.
  7. Prepare Lemon Zest: Carefully peel the zest from one lemon using a paring knife, avoiding the bitter white pith, and place the zest in a heat-safe bowl.
  8. Soak Zest in Syrup: Remove the lemon syrup from heat and pour it over the peeled lemon zest. Let it cool at room temperature while the muffin batter finishes resting.
  9. Preheat Oven and Line Pan: Near the end of the batter’s resting time, preheat the oven to 425°F (218°C). Line a cupcake tin with either 11 paper liners or 6 liners spaced every other cup for taller muffin tops.
  10. Fill Muffin Liners: Using a large 2-ounce scoop or approximately 1/4 cup measuring cup, fill each liner generously to the top without disturbing the fluffiness of the batter.
  11. Bake First Stage: Bake the muffins at 425°F for 8 minutes to set the structure and help achieve the right rise.
  12. Bake Second Stage: Immediately reduce oven temperature to 350°F (177°C) and bake for an additional 8-10 minutes until golden and a toothpick inserted comes out clean.
  13. Bake Additional Batch if Needed: If baking in two batches due to limited pans, return oven to 425°F before placing the second batch in to repeat the baking process for consistent results.
  14. Brush with Lemon Syrup: Once muffins come out of the oven, generously brush the tops with the cooled lemon simple syrup infused with zest for added moisture and flavor.
  15. Cool and Serve: Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool for another 15 to 20 minutes. Optionally, sprinkle with additional poppy seeds before serving warm.

Notes

  • Resting the batter for 1 hour is crucial to ensure a light, fluffy muffin with great rise.
  • If you don’t have almond extract, lemon extract works beautifully for enhanced citrus flavor.
  • Using the two-stage baking method yields muffins with a beautifully domed top and tender crumb.
  • Brush the muffins immediately after baking with lemon syrup to lock in moisture and add a delightful glaze.
  • For taller muffins, space liners every other cup and bake in two batches if using one cupcake pan.

Keywords: Lemon poppy seed muffins, citrus muffins, breakfast muffins, lemon zest muffins, soft muffins, easy muffin recipe

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