Lemon Poppy Seed Muffins
Finished! Beautiful!
Amanda's attacking the dry ingredients, while Merrill begins to zest the lemons.
The recipe calls for 3 tablespoons of zest, which is much easier to obtain with a microplane grater!
Measuring poppy seeds carefully, as they tend to get everywhere.
Creaming the butter and the sugar to light and fluffy.
We added the eggs one at a time, and then the zest.
Mix until just combined.
We found that the recipe actually made 16 muffins.
On to the glaze! This lemon had already been zested, and Merrill is now rolling it, which softens it for juicing.
To the sugar and lemon juice, we added 2T zest, and simmered until the sugar dissolved.
After the muffins came out of the oven, we immediately brushed them with one layer of glaze, which we thought was the perfect amount!
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Author Notes: everyone seems to love these muffins. they are nice at breakfast or with tea. - sweet enough
Food52 Review: Heather adapted these from a cake recipe she makes all the time, with great success. The muffins are extra-lemony: not only is the glaze made with both lemon juice and zest, but the batter also contains lemon zest. And the poppy seeds aren’t exactly shy. They congregate throughout the rich, buttery muffins like so many hundreds and thousands, providing each mouthful with a delicate crunch. We used a pastry brush to apply a generous amount of syrup to the muffins a few minutes after they came out of the oven. - A&M - A&M
Serves 12
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 pound unsalted butter
- 3/4 cups plus one tablespoon sugar
- 3 eggs
- 8 ounces sour cream
- 1/3 cup poppy seeds
- 3 tablespoons grated lemon zest
- 1/2 cup each fresh squeezed lemon juice and sugar for glaze
- 1 tablespoon vanilla extract
- heat oven to 350 degrees
- sift the flour, baking powder, baking soda and a dash of salt into a bowl.
- cream together the butter and sugar until the mixture is light and fluffy and beat in the eggs one at a time and beat in one tablespoon of the lemon zest, the poppy seeds and the vanilla extract. with the mixer on low beat in about half of the flour. beat in the sour cream and then beat in the rest of the flour.
- pour batter into a lined muffin pan and bake for about 20 minutes.
- make the glaze by simmering the lemon juice, sugar and zest until the sugar has dissolved. when the muffins come out of the oven, spoon about 1/2 of the glaze over the top. let it sit over night and spoon the rest of the glaze over the muffins when you take them out of the muffin tin the next day. you can cut back on the glaze if you prefer not to have the outside of the muffins so sweet. I like it sweet.
- Your Best Muffin Contest Finalist!
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28 days ago adele93
would greek yogurt work as a sub?
about 1 month ago Melissaiscooking
I made these pretty much as written, and they were quite lovely. I did have a little extra batter, which I used to make some mini muffins. I like that the interior of these muffins is very moist, but not overly sweet. The sweetness comes mostly from the lemony glaze. Thanks for a great recipe!
over 1 year ago BlissfulBaker
Is the 1/2 pound of butter a typo? Did you mean 1/2 cup? As written, it's twice the butter of a normal muffin recipe. Although I embraced the excess of lemons & poppy seeds, I couldn't embrace that much butter on top of the sour cream, so I altered it to 1/2 cup (1 stick) & made the rest of the batter as written. They were perfect! As for the glaze, I cut the sugar by 1/2 because I wanted the lemon taste to outshine the sugar. Delicious! These are the best lemon poppyseed muffins I've ever eaten. Thank you so much for this recipe.
over 2 years ago TheWimpyVegetarian
These just came out of the oven and taste soooooo good. I made tiny muffin-ettes made in small fancy molds for a potluck tomorrow morning with some beautiful strawberries I found at WF today! Thanks for a great recipe!
almost 3 years ago cupcakes0327
easy to make and eat... absolutely delicious!
almost 3 years ago SoulDogWalker
Don't be fooled by my lame pictures of these muffins! These are fantastic and dense and ever so yummy! I decided not to do the glaze because (1) I'm lazy and (2) I found them just right. I don't like things too sweet.
Regarding the instructions 'pour the batter' - um...I found the batter to be so thick that I had to spoon it into the muffin pan. I also needed a few extra minutes of cooking time. Probably an error on my part, but they're awesome. And yes, I licked the bowl. :-)
As a novice baker (yeah, at 40, I'm still a novice), I found it quick and simple.
over 3 years ago mvloves
i can't wait to try it!! Sounds delicius and i love poppy seeds