Lemon Poppy Seed Muffins
These homemade lemon poppy seed muffins are a delightful combination of tangy lemon flavor and the crunch of poppy seeds, making them the perfect breakfast treat. Whether you're looking to impress guests with a freshly baked morning delight or simply treat yourself to something delicious, these muffins are sure to hit the spot. I always make sure to double my batch so that I can have extras to freeze and enjoy at any time.
Lemon Poppy Seed Muffin Recipe:
Prep time: 1 hour 20 minutes
Cook time: 18 minutes
Total time: 1 hour 38 minutes
Yield: 12 Muffins
Ingredients:
Lemon Poppy Seed Muffins
2 1/2 Cups all-purpose flour
1 Cup granulated sugar (can substitute coconut sugar or monk fruit sweetener for a better-for-you option)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsps poppy seeds
1/2 Cup unsalted butter, melted
3 Tbsps coconut oil, melted
2 large eggs, room temp
1/4 Cup full-fat sour cream, room temp
2 tsp vanilla extract or vanilla bean paste
1/4 tsp almond extract or lemon extract (for extra flavor)
2 Tbsp lemon zest (about 2 lemons)
1 Tbsp lemon juice (about 1/2 lemon)
1 Cup milk, room temp
Instructions:
In a large mixing bowl, whisk together all the dry ingredients; flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In another bowl, mix together all wet ingredients; melted butter, oil, eggs, sour cream, vanilla extract, almond or lemon extract, lemon zest and juice, and milk.
Pour the wet mixture into the dry and use a rubber spatula to combine - do not overmix.
Cover the bowl with plastic wrap or a towel and let rest at room temperature for 1 hour.
After an hour, preheat the oven to 425F and line a cupcake tin with paper liners. I recommend placing the liners in every other tin for best results (this helps the muffins grow and form larger muffin tops but it is not needed).
Using a large 2oz scoop, fill each liner all the way to the top and then some. Be careful not to disrupt the batter too much- you want to keep those muffins nice and fluffy!
Bake for 8 minutes at 425F and then change the heat setting to 350F and bake for another 8-10 minutes until a toothpick comes out clean.
Allow the muffins to cool in the pan for 5 minutes and then transfer to a cooling rack for 10-15 minutes.
Store in an airtight container in a cool dry place or fridge. I also store half my batch in the freezer and pull it out when needed. Enjoy!