Description
These Lemon Poppy Seed Muffins are a delightful treat perfect for breakfast or an afternoon snack. Moist and tender, they combine the bright, zesty flavors of fresh lemon with the subtle crunch of poppy seeds. A luscious lemon syrup soak and a tangy lemon glaze elevate these muffins to a moist and flavorful experience that’s both refreshing and indulgent.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 2 Tbsp poppy seeds
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1½ cups sour cream
- 2 Tbsp fresh lemon juice
- 1½ Tbsp grated lemon zest
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 2 large eggs
- ½ cup unsalted butter (melted and cooled)
Lemon Syrup
- ¼ cup lemon juice
- ¼ cup sugar
Lemon Glaze
- 1 cup powdered sugar
- 1-2 Tbsp lemon juice
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375ºF (190ºC). Spray a muffin pan thoroughly with nonstick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the sour cream, grated lemon zest, vanilla extract, lemon extract, fresh lemon juice, and eggs until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet sour cream mixture into the bowl with the dry ingredients. Gently fold them together, being careful not to overmix, until just combined. Then, add the melted and cooled unsalted butter and stir lightly to incorporate it evenly.
- Fill Muffin Pan and Bake: Scoop the batter evenly into the prepared muffin tin. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Lemon Syrup: While the muffins bake, combine ¼ cup lemon juice and ¼ cup sugar in a small saucepan. Cook over medium heat, stirring constantly until the sugar completely dissolves. Remove from heat and set aside.
- Apply Lemon Syrup: Once the muffins are baked, remove the pan from the oven and place it on a wire rack. Poke each muffin several times with a toothpick or skewer. Brush the warm muffins generously with the prepared lemon syrup. Then carefully remove the muffins from the pan and let them cool completely on the wire rack.
- Make Lemon Glaze and Finish: In a small bowl, stir together powdered sugar and 1 to 2 tablespoons lemon juice until smooth, adjusting the consistency as needed. Drizzle this lemon glaze over the cooled muffins. Serve and enjoy the bright, moist, and tangy muffins.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Using fresh lemon zest and juice enhances the bright lemon flavor.
- The lemon syrup soak keeps the muffins extra moist and flavorful.
- Adjust the lemon glaze thickness by varying the lemon juice amount.
- Ensure the butter is cooled before adding to avoid curdling the batter.
- Store muffins in an airtight container for up to 3 days at room temperature, or freeze for longer storage.
