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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3.2 33
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

Not what you're looking for? Try:

Lemon Poppy Seed Muffins with Raspberry Butter

Recipe courtesy of Emeril Lagasse