Lemon Poppy Seed Muffins

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
  • 1 teaspoon finely grated lemon zest
  • 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
  • 2 large eggs, at room temperature
  • 4 teaspoons poppy seeds
  • 1/2 cup milk
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Cook's Note: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.


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3.1 34
This is not a good recipe. The muffins come out dry and hard. Even the instructions are incomplete. For example, there is no instruction on adding the baking powder or salt. Also, if you make a great muffin recipe by altering this recipe, please don't give it four or five stars. Rate the recipe the way it is published. That way, there is a more accurate rating of the original recipe. Thanks!  item not reviewed by moderator and published
They really didn't turn out all that great. item not reviewed by moderator and published
Delicious! I didn't read the suggestion until after I made the batter to use less flour. To fix, I just added a little bit more milk, and squeezed the lemon juice from the lemon the zest came from, and they turned out great. Sprinkling sugar on top before baking was a wonderful addition. item not reviewed by moderator and published
My kids have already eaten 2 each and they are picky little eaters! item not reviewed by moderator and published
Maybe a little ajustment in the recipe. 1/2 cup less of flour and maybe and not one but the zest and juce of 2 lemon instead of 1 and what i add is 1 tablespoon of pure lemon extract. My muffins came out perfect and with a zesty taste of lemon. Perhaps cook them at 350 for 22 minutes instead of 375 degrees. item not reviewed by moderator and published
My muffins came out weird and cornbread-like. item not reviewed by moderator and published
I looked at the other reviews and added a little more fresh lemon juice. Cut the butter in 1/2 and added 1/4 C non fat sour cream so....1/4 C butter and 1/4 C nf sour cream. Did not overmix and they turned out great. Good lemony flavor. I sprinkled with powdered sugar. Delish! item not reviewed by moderator and published
Add a half cup apple sauce, bake 25-30 minutes. Yields six jumbo. Following the recipe yielded muffin dough, not batter. I added apple sauce and it came out great, good crumb, good crust. Also, easily adapted for began cooking. Used Ener-G egg replace and earth balance. item not reviewed by moderator and published
These muffins tasted good but they fell in the oven and would not come out of the pan, I even greased the pan! They were crumbly too! Needless to say, I probably won't make these again... =( item not reviewed by moderator and published
O.K. So I was kinda iffy on making this recipe. After reading most of the reviews, I took from them ideas that helped create an awesome muffin! Fist, I dont have a kitchen-aid.. and my hand held mixture died, so i was left going old school with it, and mixing everything by hand. I followed the recipe, but added in the juice of the lemon i used for Zest. I ended up zesting the entire lemon. I also added some Lemon Juice that i had in the fridge. Once everything was coming together, i did notice that the mixture looked a little thick.. So i added a couple spoonful of Sour Cream. Using the mini muffin tin, I baked at 350 for 18 minutes Using the big muffin tin, I baked at 350 for 22 minutes. I ended up with 32 mini muffins, and 10 big muffins I gave some to my neighbors, and they loved it! One even asked for the recipe! WIth a little twiking, i made this 3star recipe into a 5 star! Enjoy! item not reviewed by moderator and published
I was so disappointed in these muffins. They came out small and were very dry; will not make them again. I can't seem to find a receipe on line anywhere that people are not complaining about the same problem. Help anyone?? Maybe adding applesauce would help? item not reviewed by moderator and published
They did not turn out very good. I followed the recipe exactly as outlined twice and twice they turned out dry and not very tasty. item not reviewed by moderator and published
These muffins are dry and bland. They need much more flavor (lemon juice and vanilla would be a good addition. item not reviewed by moderator and published
My husband & I loved these muffins. I thought they were a little dry and will probably add more butter or a little oil next time I bake them. I only had a small lemon and didn't think there was enough zest so I added a tablespoon of lemon juice to the batter. This recipe is a keeper with modifications. item not reviewed by moderator and published
This was the first time I ever made lemon poppy seed muffins, and they were amazing! Now for my secret trick: I used lemon curd instead of zest! I got it from a jar, but I used the extra to act as a glaze on top! Also, I changed it to 3/4 cup milk- a 1/2 cup of skim milk and the rest buttermilk. Good luck! item not reviewed by moderator and published
I just added more milk to make it more like a batter and they turned out great. Yum! item not reviewed by moderator and published
After reading all of the reviews of this recipe, I decided I would try it anyway, because there were some good reviews. However, I can now say that all of the reviews that said they were dry and hard were correct. I was a bit hesitant, because just looking at the recipe, it looks like it needs more oil, yogurt, sour cream, or something, but I decided to try it as is anyway. Well, I was right in my thinking. These were dry and almost hard. I cooked them for less time than the recommended amount of time, and bottoms were crunchy, and the inside bordered on crunchy. This is definitely not what a muffin should be like. I would not recommend this recipe to anyone. item not reviewed by moderator and published
Following some suggestions, I used the lemon zest and juice of one lemon, cooked at 350 for 22-24 min, and I put some oil in there. The muffins came out very nicely. I actually found it was TOO lemony and not enough poppy seeds - I'd probably add a bit more poppy and not as much zest next time around. Like another person, i also whipped up some frosting using lemon juice and confectioners sugar instead and that really brings out a nice lemon flavour. item not reviewed by moderator and published
After reading the previous reviews I decided to give these a try. I added the zest and juice of one lemon and 1/2 cup plain yogurt to the batter. I also baked them at 350 for 22 minutes. The muffins came out moist and lemony. Next time I would probably add even more lemon juice to accentuate the flavor. item not reviewed by moderator and published
On a whim I folded in about a half a cup of nonfat "Lemon Cream Pie" yogurt I happened to have in the fridge right at the end. I also used an entire lemon's worth of zest and cut back slightly on the amount of sugar the recipe called for. I ended up with really moist and delicious muffins with just the right amount of lemon flavour (for me, anyway--some people might want more). Also, I made 6 "jumbo" muffins rather than 12 regular ones--I cooked them for roughly 20 minutes at 425 degrees and they turned out very nicely. item not reviewed by moderator and published
I'll try again, but like others noted, needs more lemon flavor and more misture. I'm going to add some butter, increase the oven temp by 20 degrees, and decrease the cook time by at least 5 minutes. I'll post an update after the next batch item not reviewed by moderator and published
I loved these muffins. They were great! I would definitely make these again. In about a week, I made this recipe at least 3 times. item not reviewed by moderator and published
I really thought these were perfect. Just the right lemon flavor and poppy seed content. item not reviewed by moderator and published
This recipe needed more lemon flavor. I would undercook them a bit as I also thought they were dry. item not reviewed by moderator and published
lemony with poppy item not reviewed by moderator and published
Lemon Poppy Seed muffins are my favorite muffin and I was very excited to try a new recipe. I read the reviews and agreed that there wasn't a lot of lemnon flavoring, so used the entire zest of one lemon plus all the juice. The muffins still turned out to be very bland. Maybe lemon extract would help. I would not make this again. item not reviewed by moderator and published
I was looking for something different to include in the Christmas baskets I am putting together. This is one I'll be making often. Just enough of a difference. I used the star shaped muffin tins and decorated the tops with crushed yellow lemon candies. item not reviewed by moderator and published
I made these muffins for the first time and brought them to a family dinner : big mistake. They tasted O.K. but were very solid and dry. Very embarrassing. item not reviewed by moderator and published
The muffins while somewhat light are very dry. Also, you can hardly taste the lemon. I wouldn't make these again. item not reviewed by moderator and published
everyone that tried one of the muffins loved them item not reviewed by moderator and published
I was very disappointed at the lack of flavor in this recipe, even after instinctively added a little more zest and a dash of lemon extract. Warm or not, they were not what I'd hoped for, but were better with a glaze of powdered sugar and lemon juice drizzled over them. item not reviewed by moderator and published
Very good, i used buttermilk and it was rich, maybe bake 1 - 2 min less item not reviewed by moderator and published
Very moist and tasty. Always serve warm with this muffin. item not reviewed by moderator and published
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Recipe courtesy of Food Network Kitchen