why make this recipe
Lemon Poppyseed Muffins are a perfect treat for any time of the day. They combine a lovely lemon flavor with the unique crunch of poppyseeds, making each bite enjoyable. These muffins are not only flavorful but also easy to make, making them a great choice for breakfast or a snack. Whether you’re serving them fresh from the oven or packing them for lunch, they are sure to please.
how to make Lemon Poppyseed Muffins
Ingredients:
- 2 1/4 cups all-purpose flour
- 3/4 cup white sugar
- 2 Tbsp. poppyseeds
- 1 Tbsp. lemon zest
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cardamom
- 1/2 cup whole milk, room temp.
- 1/2 cup sour cream, room temp.
- 8 Tbsp. butter, melted and slightly cooled
- 2 large eggs, room temp.
- 1/4 cup fresh lemon juice (juice from 1 lemon)
- 2 tsp. lemon extract
- 1 cup powdered sugar (for glaze)
- 1-2 Tbsp. fresh lemon juice (for glaze)
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, salt, and cardamom.
- In another bowl, mix together the milk, sour cream, melted butter, eggs, lemon juice, lemon zest, and lemon extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fill the muffin tins about 2/3 of the way full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the glaze by mixing the powdered sugar and lemon juice until smooth.
- Once the muffins are cool, drizzle the glaze over the top. Enjoy your lemon poppyseed muffins!
how to serve Lemon Poppyseed Muffins
These muffins are best served warm or at room temperature. You can enjoy them plain, or you can add some butter or cream cheese on top. They make a great addition to a breakfast spread, a brunch gathering, or even as an afternoon snack with tea or coffee.
how to store Lemon Poppyseed Muffins
To store your muffins, place them in an airtight container at room temperature. They will stay fresh for about 2-3 days. If you want to keep them longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. They will last up to 3 months in the freezer. Thaw them at room temperature or pop them in the microwave for a few seconds to warm them up again.
tips to make Lemon Poppyseed Muffins
- Make sure all your wet ingredients are at room temperature. This will help combine them better.
- Don’t overmix the batter; stir just until everything is combined to keep the muffins light and fluffy.
- Feel free to add more lemon zest for an extra punch of flavor.
variation
You can experiment with different flavors by adding blueberries or raspberries to the batter for a fruity twist. Another great addition is some shredded coconut for a tropical vibe!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. You might want to use half whole wheat and half all-purpose flour for a better result.
2. How can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it includes a binding agent like xanthan gum.
3. Can I make these muffins without eggs?
Yes, you can use flaxseed meal or applesauce as an egg substitute. For each egg, use 1/4 cup unsweetened applesauce or 1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water. Let it sit for a few minutes before adding it to the wet ingredients.