Best Lemon Poppy Seed Muffins Recipe | Author Jan Moran
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Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.
Owned & Operated by Sunny Palms Press, LLC.

Best Lemon Poppy Seed Muffins Recipe

When Junie bakes these fluffy lemon poppyseed muffins in my novel, Sunshine Avenue, I can just imagine the fresh, inviting aroma wafting through the kitchen. Poppyseeds add a nutty flavor and slightly crunchy texture to these sweet, zesty muffins. These are sunny treats any time of year, and I hope you'll enjoy this recipe for what I think are the best lemon poppy seed muffins.

Bakers have a few tricks to create muffins with puffy tops. One is to increase the heat at the beginning, then lower it after a few minutes without opening the oven, as instructed in this recipe. The other is to chill the dough before using it. An hour or so will work but overnight is better. Even without that, these are yummy muffins. Yet another trick is to use special muffin tins that are more shallow and allow the puffy top to spread. 

You may also use butter instead of oil (increase by  20% if you do, as oil has more fat than butter, so muffins might not be as moist). Reduce the sugar if you’re watching your sugar intake. I often use a sugar substitute in baking, so feel free to experiment. 

When you bite into these tasty muffins, I  hope you feel like you’re visiting Sunshine Avenue. You can buy Sunshine Avenue ebooks and audiobooks directly from me in my online shop. Or, if you prefer paperback and hardcover books, including large print, click here for print books and other online retailers. Happy baking!

 

11Yields: 12 large muffins

Ingredients

 

2 1/2 cups (300g) fine cake flour, or all-purpose flour

2 tablespoons (15g) poppy seeds

2 teaspoons (10g) baking powder

1/2 teaspoon (3g) baking soda

1/2 teaspoon (3g) salt

1 cup (200g) granulated sugar

1/3 cup canola or vegetable oil (80ml) 

2 large eggs

1/4 cup (60ml) fresh lemon juice (from about 2-3 lemons)

Zest of 2 lemons

1 cup (240ml) milk

 

Simple Syrup Lemon Glaze (optional)

1/3 cup (100 ml) granulated sugar

2-3 tablespoons (30-45ml) fresh lemon juice

2 tablespoons (15g) coarse sugar (to sprinkle)

 

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a muffin tin with 12 paper liners or lightly grease. 
  2. In a large bowl, mix flour, poppy seeds, baking powder, baking soda, salt. Set aside. 
  3. In a separate mixing bowl, mix oil (or softened butter) and granulated sugar until light and fluffy or about 2 minutes.
  4. Add the eggs one at a time, mixing well after each one.
  5. Stir in the lemon zest and fresh lemon juice. The mixture might look slightly curdled.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix, as this can make the muffins tough.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. For higher-topped muffins, fill the tins more. Note: Chill batter 1 hour or overnight for added rise.
  8. Bake in the preheated oven for 6-8 minutes. Reduce heat to 350 F (175 C) for 12-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs. Do not open the door when reducing heat. 
  9. While the muffins are baking, if desired, prepare the lemon glaze by whisking the sugar and lemon juice in a saucepan over a low flame until sugar is melted.
  10. When muffins are done, remove from the oven and allow to cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. If left in the muffin tins, the bottoms may become soggy.
  11. Once the muffins have cooled, brush or drizzle the lemon glaze over the top of each muffin. Garnish with a sprinkle of coarse sugar.

These lemon poppy seed muffins are refreshing for breakfast or as an afternoon snack with tea. May be stored in an airtight container for up to 3 days.

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Jan’s books are also available to purchase in Deutsch, Dutch, Italiano, Lithuanian, Polish, and Russian. More languages coming soon!

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