Bakery Style Lemon and Poppy Seed Muffins
Add a little sunshine to your day with these bright and zesty lemon and poppy seed muffins. Easy to make, and just packed with the flavor of lemon, these are the perfect not-too-sweet addition to your lunchtime meal. Add a quick lemon drizzle and you instantly have lemon poppy seed cupcakes that come together in no time at all.
Yield: 12 muffins
Calories: 258kcal
Materials
- 1 ¾ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup unsalted butter softened
- 1 cup sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ tablespoon lemon extract
- 1 tablespoon lemon zest about 2 lemons
- 1 ½ tablespoons poppy seeds
Vanilla Glaze
- 1 cup powdered sugar sieved
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Instructions
- Preheat the oven to 350°F/180°c. Line a 12 hole muffin tin with paper muffin liners and set aside.
- Add the flour, sugar, baking powder and baking soda to a large mixing bowl. Mix until well combined and set aside.1 ¾ cups all purpose flour, 1 cup sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda
- In a separate bowl beat the softened butter, sugar, and eggs until it has doubled in voume and is smooth with no lumps. Add the vanilla and lemon extract along with half of the flour mixture and half of the milk. Mix on low until just combined. Add the rest of the flour and milk and mix on low to combine.¾ cup unsalted butter, 2 large eggs, ½ tablespoon lemon extract, 1 cup milk, 1 teaspoon vanilla extract
- Add the lemon zest and poppy seeds and fold in until well incorporated. You will need to scrape down the sides of the mixing bowl to make sure you don't miss any ingredients. Do not overmix.1 tablespoon lemon zest
- Using a large spoon, spoon evenly-sized amounts of batter into the prepared muffin pan.
- Bake for about 18-20 minutes, until the tops of the muffins are slightly golden, and a toothpick inserted into the muffin comes out clean.
- Once baked, remove from the oven and allow to cool in the pan for about 10 minutes, before transferring to a wire rack to cool completely.
- For the glaze mix the powdered sugar, lemon extract and vanilla in a small bowl until it is smooth with no lumps.1 cup powdered sugar, ½ teaspoon lemon extract, 1 teaspoon vanilla extract
- Once the muffins have cooled, dip the tops into the vanilla glze, and transfer back to the wire rack. Allow the glaze to set for about 5 minutes before serving.
Notes
Tips
It is important not to overmix the muffin batter and this will remove a lot of the air you get from beating the butter with the eggs.
If you do overmix the batter, it will become more cake-like and dense once baked. Instead of light and fluffy like they are in the photos of this post.
Use a large cookie scoop to make evenly dividing the batter between the muffin tin holes easier and mess-free.
The muffins are cooked through if they spring back when lightly touched in the center.
A skewer or toothpick can also be inserted into the center of a muffin. If the skewer or toothpick comes out clean, the muffins are done.
Use a sieve to sieve the powdered sugar before adding it to the bowl. This removes lumps and makes it easier to combine with the rest of the ingredients.
Storing
Store in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge if preferred. They should last about 7 days in the fridge, but pull them out and let them come to room temperature before eating.
These muffins freeze well also. Allow them to cool completely to room temperature before freezing in a single layer for up to 3 months.
Nutrition
Calories: 258kcal | Carbohydrates: 46g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 98mg | Potassium: 160mg | Fiber: 2g | Sugar: 20g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg