Step-by-Step Guide to Make Quick Lemon Poppy Seed Muffins
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Speedy Lemon Poppy Seed Muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Lemon Poppy Seed Muffins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Poppy Seed Muffins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lemon Poppy Seed Muffins is 12 muffins. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Lemon Poppy Seed Muffins using 13 ingredients and 6 steps. Here is how you can achieve it.
These are moist and fluffy. One of my favorite muffin flavors. Recipe adapted from : Sallysbakingaddiction.com
Ingredients and spices that need to be Get to make Lemon Poppy Seed Muffins:
- Muffins :
- 1 3/4 cups all purpose flour
- 1 1/2 tbsp. poppy seeds
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 1/2 cup sour cream (or Greek yogurt) at room temperature
- 2 large eggs, at room temperature
- Zest and juice from 2 lemons (about 2 tbsp. juice)
- 1/4 cup milk, at room temperature
Instructions 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!
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