Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lemon poppy seed muffins. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Lemon Poppy Seed Muffins is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Lemon Poppy Seed Muffins is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have lemon poppy seed muffins using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon Poppy Seed Muffins:
- Prepare Muffins :
- Get 1 3/4 cups all purpose flour
- Prepare 1 1/2 tbsp. poppy seeds
- Make ready 1 tsp. baking powder
- Prepare 1 tsp. baking soda
- Get 1/2 tsp. salt
- Get 1/2 cup unsalted butter, softened to room temperature
- Get 3/4 cup granulated sugar
- Take 1 1/2 tsp. vanilla extract
- Make ready 1/2 cup sour cream (or Greek yogurt) at room temperature
- Prepare 2 large eggs, at room temperature
- Make ready Zest and juice from 2 lemons (about 2 tbsp. juice)
- Take 1/4 cup milk, at room temperature
Steps to make Lemon Poppy Seed Muffins:
- 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.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set this aside.
- 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.
- 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.
- 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.
- Store in an airtight container for 3-4 days and enjoy!
So that’s going to wrap it up with this exceptional food lemon poppy seed muffins recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
