Lemon Poppyseed Muffins

Just what spring is calling for - a slightly sweet muffin with just the right amount of lemon. They are a favourite around our Relish kitchen. We hope they will be a favourite of yours too! Scroll down to see some of our Tips for successful muffin baking!

Ingredients...

• 1 1/4 cups granulated sugar
• Zest of 2 lemons
• 1/2 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1/4 cup milk
• 1/4 cup sour cream or Greek yogurt
• 2 tbsp lemon juice (freshly squeezed)
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp poppyseeds

Method...

1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
2. In a large mixing bowl combine the granulated sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar until the sugar is fragrant and lemony.
3. Add the melted butter to the sugar, beating until combined. Add the eggs in one at a time, mixing between each until smooth. Add the sour cream, milk, lemon juice, and vanilla extract and mix well.
4. Add the flour, baking powder and salt and mix until just combined and no streaks of flour remain.
5. Last, fold in the poppy seeds until evenly distributed. Do not over mix.
6. Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent.
7. Sprinkle tops with some sugar if desired. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 12 minutes, or until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating

Makes 10 to 12 muffins

SHOP THIS RECIPE

• Muffin Pans
• Spatula
• Mixing Bowls
• Measuring Cups
• Measuring Spoons

Tips for the best lemon poppy seed muffins

The thing about muffins is that a good muffin is GREAT, but a mediocre muffin is pretty bleh. So, how do you get one of those big, fluffy, moist, bakery style lemon poppy seed muffins of your dreams?

We gotcha covered.

• Make sure you’re measuring your ingredients carefully: Measuring your ingredients properly will guarantee you perfect muffins. Make sure you’re fluffing up your flour before measuring to make sure it doesn’t compact and lead to a dry muffin! Spoon the flour into the measuring cup and level it off with a flat side of a kitchen knife.
• Don’t over mix the batter: Over mixing your batter can produce dense, dry muffins. To preserve that moist, tender crumb you’re looking for, fold the batter together until just combined! Muffins are best made by hand and not using a mixer.
• Underbake the muffins slightly: Of course you don’t want a raw center, but underbaking your muffins slightly will eventually become the perfect bake. Heat is trapped into your lemon poppyseed muffins while they’re baking, so they will continue to bake after they’ve been removed from the oven and are cooling down.