Lemon Poppy Seed Muffins: Recipe and 5 Baking Tips
Written by MasterClass
Last updated: May 19, 2022 • 3 min read
As established by their prominence in scores of sweet desserts and rich pastries, lemon and poppy seeds are an award-winning pair. Read ahead to learn how to harness their power in moist, flavorful lemon poppy seed muffins.
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What Are Lemon Poppy Seed Muffins?
Lemon poppy seed muffins are individually portioned quickbreads featuring poppy seeds and lemon flavor in the form of lemon zest or extract. This refreshing morning favorite is ideal for an on-the-go breakfast or a sweet brunch treat. The brightness of the lemon balances the nuttiness of the poppy seeds for an iconic flavor combination.
5 Tips for Making Lemon Poppy Seed Muffins
Muffins are an easy baking project for all skill levels. Follow these tips to make lemon poppy seed muffins with a tender crumb.
- 1. Be careful when zesting. Zest is the outer skin of unwaxed citrus fruit like lemon, often used as a flavoring or aromatic garnish. The skin of a lemon has two layers encircling the fruit: the zest (flavedo) and the pith (albedo). The zest is where all the delicious oils reside, while the protective white pith is dry and a little bitter. When zesting, stop as soon as you see the white pith, or else it can add an unpleasant note to your otherwise tasty muffins.
- 2. Use extract for a more lemony flavor. Pure lemon extract is a lemon-flavored liquid made by soaking lemon peels in alcohol (or, occasionally, oil). The alcohol absorbs the essential oils of the peels, resulting in a potent lemon flavor without a lot of bitterness or acidic properties. You can make DIY homemade lemon extract at home or buy it premade from most grocery stores. Lemon extract adds a more intense lemon flavor to muffins than fresh lemon juice or zest alone.
- 3. Be judicious with the poppy seeds. Adding too many poppy seeds to the batter can result in a bitter, unpleasant taste. It can be tempting to add a little extra, but try not to.
- 4. Use room-temperature ingredients. Bring the butter, yogurt or sour cream, milk, and eggs to room temperature before baking to ensure a smooth batter and a consistent baking time.
- 5. Consider a glaze. While a lemon glaze can add moisture to the treat, it can sometimes add a cloyingly sweet flair to the top of the muffin. If you’d like to add a glaze, use this lemon glaze recipe and try adding a little less than you think you need.
Best Lemon Poppy Seed Muffin Recipe
makes
12 muffinsprep time
20 mintotal time
45 mincook time
25 minIngredients
Notes: Total time does not include 5 minutes of inactive time. Additionally, use fresh lemon juice and zest for the best citrus flavor.
- 1
Preheat the oven to 425 degrees Fahrenheit. Grease a 12-count muffin pan with melted butter or line it with paper liners.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together at medium speed until a smooth and creamy mixture forms, about 3–5 minutes. (Alternatively, use a large bowl and an electric hand mixer.)
- 4
As you cream the brown sugar and butter, use a spatula to scrape down the sides of the bowl. Add the eggs, yogurt, vanilla, and almond extract to the stand mixer bowl. Beat the ingredients together at medium speed, then increase to high speed until the mixture is well combined. Add lemon juice, zest, and extract and stir until just combined.
- 5
Slowly pour the dry ingredients (flour mixture) into the wet ingredients in the stand mixer, and beat the ingredients at low speed until well incorporated. Add the milk and continue to beat at a low speed until everything is well combined.
- 6
Fold the poppy seeds into the muffin batter.
- 7
Spoon the batter into each muffin cup or muffin liner, filling the cups to the top.
- 8
Bake the muffins in the oven for 5 minutes at 425 degrees Fahrenheit. Then, leaving the muffins in the oven, reduce the oven temperature to 350 degrees Fahrenheit. Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean, about 15–18 minutes.
- 9
Remove the muffin tin from the oven. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool.
- 10
If using, spoon powdered sugar into a fine-mesh sieve and lightly dust the tops of the muffins.
- 11
Store any leftovers in an airtight container at room temperature for up to 2 days. Alternatively, wrap the muffins in plastic wrap and keep them in the freezer for longer storage.
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