Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are deliciously light and moist on the inside, and bake up nice and tall like a bakery style muffin.
These Lemon Poppy Seed Muffins are deliciously light and moist on the inside, and bake up nice and tall like a bakery style muffin.
- 2 eggs
- 3 cups flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup sugar
- 1/2 cup powdered sugar
- 2 1/2 tbsp lemon juice
- 1 tbsp poppy seeds
- 2 tsp lemon zest
- 10 tbsp butter softened
- 1 cup vanilla greek yogurt
- 1 tbsp lemon juice (or more if desired)
- Carbohydrate 33.1566261409973 g
- Cholesterol 40.152916677283 mg
- Fat 15.0212206154578 g
- Fiber 0.143138890217819 g
- Protein 1.5050136670621 g
- Saturated Fat 9.37958931360934 g
- Serving Size 1 1 Serving (101g)
- Sodium 4785.89199950456 mg
- Sugar 33.0134872507795 g
- Trans Fat 1.03138294473308 g
- Calories 267 calories
Step-by-step
- Ingredients : 2 eggs, 3 cups flour, 1 tbsp baking powder, 1 tsp vanilla extract, 1/2 cup sour cream, 1/2 tsp salt, 1/2 tsp baking soda, 1 1/4 cup sugar, 1/2 cup powdered sugar, 2 1/2 tbsp lemon juice, 1 tbsp poppy seeds, 2 tsp lemon zest, 10 tbsp butter softened, 1 cup vanilla greek yogurt, 1 tbsp lemon juice (or more if desired)
Fresh lemon zest contains essential oils that drive the aromatic profile of these tall-domed pastries, releasing volatile compounds when rubbed directly into granulated sugar before mixing. Combining acidic lemon juice and sour cream with alkaline baking soda provides the necessary carbon dioxide lift to achieve that distinctive bakery-style vertical rise without sacrificing an interior crumb that remains tender and moist for up to three days at room temperature.
- Rub the two teaspoons of lemon zest into the dry sugar using your fingertips until the mixture resembles damp sand to extract maximum citrus oils.
- Ensure the ten tablespoons of butter are properly softened to room temperature between 65°F and 68°F so they trap air efficiently during creaming.
- Rest the batter in the lined tin for ten minutes prior to baking to allow the chemical leaveners to initiate hydration.
- Bake at 400°F for the first five minutes to rapidly expand the gases before lowering the temperature to finish cooking through the center.
Cool the finished pastries on a wire rack for fifteen minutes before applying any glaze to prevent the sugar coating from melting into a translucent syrup. Storing them in an airtight container lined with a paper towel absorbs excess moisture and preserves the crisp exterior crust.
