Lemon Poppy Seed Muffins
Bright, fluffy, and bursting with citrus flavor, these Lemon Poppy Seed Muffins are made in one bowl with minimal effort. Perfect for a quick breakfast, snack, or brunch, they are subtly sweet, lightly crunchy, and utterly satisfying.
Equipment
- 1 Large mixing bowl
- 1 Whisk or Hand Mixer
- 1 Standard Muffin Tin (10 cups)
- 10 Cupcake Liners
- 1 measuring cup set
- 1 Zester or Grater
- 1 Large Spoon or Cookie Scoop
Ingredients
- 1 ¼ cups granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- ¼ cup milk
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons poppy seeds
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the right temperature for a perfectly golden muffin crust. While the oven warms, grease a 10-cup standard muffin tin with butter or non-stick spray, and line each cup with a cupcake liner. This step ensures the muffins release easily and maintain their shape. Set the prepared tin aside.
- Infuse Sugar with Lemon Zest: In a large mixing bowl, combine the granulated sugar with the zest from two fresh lemons. Using your fingers, gently rub the zest into the sugar until it becomes fragrant and slightly moist. This step intensifies the lemon flavor, ensuring each bite has a bright, citrusy aroma.
- Combine Butter and Sugar: Pour the melted unsalted butter into the lemon-scented sugar. Using a whisk or hand mixer, beat the mixture until it is smooth, glossy, and well incorporated. The butter adds moisture and richness, creating a tender crumb in the muffins.
- Add Eggs Gradually: Crack the eggs into the bowl one at a time, beating thoroughly after each addition. This ensures the eggs are fully incorporated and helps create a smooth, creamy batter. The eggs provide structure, stability, and protein, giving your muffins their soft, fluffy texture.
- Incorporate Wet Ingredients: Add the milk, sour cream (or Greek yogurt), fresh lemon juice, and vanilla extract to the bowl. Mix gently until the ingredients are fully combined. The sour cream adds creaminess and a subtle tang, while the milk balances the texture, making the muffins light and tender.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening agent is evenly distributed, preventing lumps and promoting uniform rising.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overmix. The batter should be thick but smooth, with no visible streaks of flour. Overmixing can make muffins dense, so fold gently.
- Fold in Poppy Seeds: Add the poppy seeds to the batter and fold them in evenly. Poppy seeds add a pleasant crunch and a subtle nutty flavor that complements the bright lemon. Ensure they are distributed uniformly so every bite has a little pop of texture.
- Portion the Batter: Using a large cookie scoop or a ¼-cup measuring cup, carefully scoop the batter into the prepared muffin tin, filling each liner about three-quarters full. This allows space for the muffins to rise without spilling over. Smooth the tops slightly with the back of the spoon if needed.
- Optional Sugar Topping: If desired, sprinkle a small amount of granulated sugar on top of each muffin. This step creates a delicate, sparkling crust that adds visual appeal and a slight crunch when baked.
- Initial High-Temperature Bake: Place the muffin tin in the preheated oven and bake at 425°F (220°C) for 5 minutes. This high initial temperature gives the muffins a strong rise, creating a light and airy interior.
- Reduce Heat and Continue Baking: After 5 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 12 minutes. Check the muffins for doneness by lightly pressing the tops—they should spring back, and a toothpick inserted into the center should come out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely, or at least 15 minutes before eating. Cooling ensures the muffins set properly and enhances their texture and flavor. Serve warm or at room temperature for a delightful breakfast or snack.
Notes
- For the best lemon flavor, always zest the lemons before juicing. The zest contains essential oils that give the muffins their bright, fresh taste.
- Room temperature eggs and dairy help the batter mix more evenly, resulting in a lighter, fluffier muffin.
- Do not overmix the batter after adding the flour; gentle folding prevents tough muffins.
- Use a cookie scoop or ¼-cup measuring cup for even muffin sizes, which ensures uniform baking.
- Muffins are best enjoyed the same day but can be stored to enjoy later without losing moisture.
