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Lemon Poppy Seed Muffins with Crunchy Lemon Sugar Topping Recipe

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3.9 from 7 reviews

These Lemon Poppy Seed Muffins are a delightful treat bursting with zesty lemon flavor and a subtle crunch from poppy seeds. Moist and tender with a sweet lemon sugar glaze, they are perfect for breakfast or a refreshing snack.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 250 g all-purpose flour
  • 2 Tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 1/2 Tablespoons lemon zest
  • 200 g granulated sugar
  • 113 g unsalted butter (melted and slightly cooled)
  • 2 large eggs (room temperature)
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla paste (or extract)
  • 60 g sour cream (or Greek yogurt, room temperature)
  • 120 g whole milk (room temperature)

Topping

  • 60 g fresh lemon juice
  • 50 g granulated sugar

Instructions

  1. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until well mixed. Set aside.
  2. Prepare lemon sugar: In a large bowl, combine granulated sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to release lemon oils, enhancing the flavor.
  3. Mix wet ingredients: Add melted butter, eggs, sour cream, lemon juice, and vanilla paste to the sugar and lemon zest mixture. Whisk until fully combined and smooth.
  4. Combine dry and wet: Gradually add the dry ingredients into the wet mixture, folding gently with a rubber spatula while alternating additions of milk. Be careful not to overmix to keep the batter tender.
  5. Rest the batter: Cover the bowl with the muffin batter and let it sit at room temperature for 30 minutes, allowing the ingredients to meld and improve texture.
  6. Prepare muffin pan: Line a muffin tin with 12 paper liners and evenly divide the batter among them.
  7. Bake muffins: Preheat oven to 425°F (220°C). Bake muffins for 5 minutes, then reduce oven temperature to 350°F (180°C) and bake for an additional 15 minutes until muffin tops are lightly golden and spring back when pressed. Adjust baking time for mini muffins accordingly.
  8. Mix lemon topping: While muffins are finishing baking, combine fresh lemon juice and granulated sugar in a small bowl to prepare the glaze.
  9. Apply topping: When muffins come out of the oven, prick the tops several times with a skewer to allow the lemon sugar to soak in. Generously drizzle the lemon sugar mixture over each muffin.
  10. Cool: Remove the muffins from the pan and transfer them to a wire rack to cool completely before serving.

Notes

  • Room temperature eggs and dairy help achieve a smooth batter and better rise.
  • Do not overmix the batter to avoid dense muffins.
  • Resting the batter at room temperature enhances the muffin texture.
  • The initial high-heat burst gives the muffins a good rise before baking at a lower temperature.
  • Adjust baking time for mini muffins by reducing it significantly to prevent overbaking.
  • The lemon sugar drizzle adds an extra layer of zesty sweetness and texture.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/lemon-poppy-seed-muffins-with-crunchy-lemon-sugar-topping-recipe/