Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins

Hello everybody, I hope you’re having an amazing day today.it’s Frank Hayes. Today, we’re going to make a special dish, lemon poppy seed muffins. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Lemon Poppy Seed Muffins is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Lemon Poppy Seed Muffins is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have lemon poppy seed muffins using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Poppy Seed Muffins:
  1. Make ready Muffins :
  2. Make ready 1 3/4 cups all purpose flour
  3. Prepare 1 1/2 tbsp. poppy seeds
  4. Take 1 tsp. baking powder
  5. Take 1 tsp. baking soda
  6. Take 1/2 tsp. salt
  7. Get 1/2 cup unsalted butter, softened to room temperature
  8. Take 3/4 cup granulated sugar
  9. Prepare 1 1/2 tsp. vanilla extract
  10. Take 1/2 cup sour cream (or Greek yogurt) at room temperature
  11. Get 2 large eggs, at room temperature
  12. Get Zest and juice from 2 lemons (about 2 tbsp. juice)
  13. Take 1/4 cup milk, at room temperature
Instructions to make Lemon Poppy Seed Muffins:
  1. Preheat the oven to 425°F. Grease a 12 count standard size muffin tin or line with parchment liners and set it aside. For these muffins, I definitely recommend the parchment liners, because these like to stick to the muffin tin.
  2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set this aside.
  3. In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter on high speed until it is smooth and creamy, about a minute. Then add the sugar and beat on high speed until they are fully creamed together, about 2 minutes. Add the eggs, sour cream and vanilla extract and beat until combined.
  4. Add the dry ingredients to the wet and beat on low speed until just barely combined. Then add the lemon zest, lemon juice and milk and beat on low speed until just combined.
  5. Pour out the batter into the prepared muffin tins, filling them all the way to the top. Bake at 425°F for 5 minutes, then keep the muffins in the oven, but lower the temperature to 350°F for 13-15 additional minutes, or until a toothpick inserted into the centers comes out clean. Allow them to cool in the pan for 10 or so minutes, then remove them to a wire rack to cool completely.
  6. Store in an airtight container for 3-4 days and enjoy!

So that’s going to wrap this up for this exceptional food lemon poppy seed muffins recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!