Lemon Poppy Muffins
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups all-purpose flour
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- ¾cup granulated sugar
- ½cup unsalted butter (1 stick), melted and cooled slightly
- ½cup whole milk
- ½cup sour cream
- 2large eggs
- 2tablespoons freshly grated lemon zest (from 2 large lemons)
- 2tablespoons fresh lemon juice
- 4teaspoons poppy seeds
- 1cup confectioners’ sugar
- 2 to 3tablespoons fresh lemon juice
For the Muffins
For the Glaze
Nutritional analysis per serving (12 servings)
294 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 5 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- Step 2
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
- Step 3
With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)
- Step 4
Prepare the glaze: Whisk together confectioners’ sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.
Private Notes
Comments
I've been making a version of this for years, but with half the sugar, butter and eggs (1/2 cup sugar, 4 tablespoons butter, 1 egg), lowfat milk and no glaze. I also use a tablespoon of baking powder. The lemon flavor shines through and they're not too dense and dessert-y.
Tastes better if you double the amount of lemon zest. Makes the lemon flavor a lot stronger without being overbearing or overly sweet.
I followed the suggestions of some of the top reviews here and halved the sugar, butter and eggs, and I would definitely not recommend doing that. The muffins turned out with too much of a flour taste, and not enough flavor (to be expected given the modifications, but not ideal). I will be making these to the recipe next time, as these adjustments make them taste more like scones.
These were good but they were quite dense, kind of like a pound cake. I added a little lemon oil to up the lemon flavor and it helped. I also had to bake them for 30 minutes before they set. Instead of the glaze I sprinkled some raw sugar over the tops of each one. Not the best muffins I ever had, but definitely not the worst.
They tasted better the next day. Don’t skip the glaze!
A bit dry and lacking flavor. Needs a bit of a flavor boost. Not very sweet (even for someone who likes things less sweet). I did not do the glaze.