The perfect morning treat, these moist lemon poppy seed muffins are bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze.
Moist Lemon Poppy Seed Muffins
Ingredients
- 1½ cups light cream
- 2 tbsp fresh lemon juice
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tbsp poppy seeds
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp lemon zest
- 2 eggs
- 8 tbsp butter, melted and cooled (1 stick or 4 oz)
- 1 tsp vanilla
Glaze:
- ¼ cup sugar
- 2 tbsp lemon juice
- coarse sugar for dusting
Instructions
- Preheat the oven to 375℉. Coat a 12-cup muffin tin with baking spray.
- Stir two tbsp of lemon juice into the cream and set aside.
- Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk together cream, lemon zest, eggs, butter and vanilla until smooth.
- Add cream mixture to flour mixture and gently mix just until incorporated. Do not overmix.
- Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean or to an internal temperature of 200℉, 20 to 25 minutes.
- While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
- Place muffin tin on a wire rack. Brush hot muffins with lemon syrup and sprinkle with coarse sugar.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
- Hack: Tightly cover muffins and store them at room temperature for up to 5 days or freeze for up to 3 months.
- Hack: To easily zest a whole lemon, use a vegetable peeler and chop finely to use in the recipe. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
- Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. The puree can be sealed in a bag and stored in the freezer.
- Hack: Leftover lemon juice can be frozen for up to 12 months. Pour lemon juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer safe containers for storage.
Did you know that poppy seeds are rich sources of a number of nutrients? Click here for more information!
Suggestion: Use leftover poppy seeds to make this oil-free lemon poppy seed dressing!
