Lemon Poppy Seed Muffins BEST glazed

Lemon Poppy Seed Muffins BEST glazed


Fluffy and delicious Lemon Poppy Seed Muffins topped with a delicious glaze are irresistible.

Glazed Lemon Poppy Seed Muffins combine a classic and delicious flavor combination I love. I love using it in breads, pancakes and even condiments!

Poppy Seed Muffins

So happy to be back today to share a delicious recipe with you. We have long been fans of all poppy seed baked goods. We’ve also always loved lemon bread, so it seemed natural to want to try the Lemony Poppy Seed Muffins at Thibeault’s Table.

One of our favorite baked goods is the Lemon Poppy Seed Muffins from Paradise Bakery and we were so excited that we were able to find a similar recipe. These are softer and less dense, but delicious and addictive. You might not think adding poppy seeds would do much for a bread or muffin recipe, but they are the perfect addition because they add flavor, which is why we use them in other recipes (Lemon Poppy Seed Pancakes and Almonds Poppy Seed Bread) ).

These muffins are perfect for baby and bridal showers, breakfasts and even after school snacks. Honestly – you can make them just because! My family loves them so we make as many of them as possible. We hope you like them too. 🙂

How to Make Lemon Poppy Seed Muffins

Prepare. Preheat oven to 350 degrees.

dry ingredients. Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. shelved.

wet ingredients. In a medium bowl, whisk together sour cream, buttermilk, lemon juice, and vanilla extract. shelved.

combine. In a large bowl beat sugar, 1 stick butter and lemon zest. Add eggs and beat until fluffy. Add dry ingredients (from step 2). Add the sour cream mixture and mix well. Stir in poppy seeds.

bake. Add the liners to the muffin pan, then spoon the mixture into each liner. Bake for 20 minutes. calm down.

glaze. For the glaze, combine the melted TB butter, milk and powdered sugar. If it’s too thin, add more powdered sugar, and if it’s too thick, add more milk. Drizzle over muffins. Please enjoy!

notes. As mentioned in the instructions, you can add more milk for a more runny glaze, or even use lemon juice if you want the glaze to be more lemony. Either way, it really is the icing on the cake and makes it even more delicious. 😀

Recipe Tips

Those ones Perfect Dome Muffins This can be achieved by filling the liner 2/3 of the way. This will allow them to expand without spilling onto the pan.

fluffy muffins Made by not overworking/overmixing the batter. If overmixed, it can result in dense and unusually chewy muffins.

Make sure your muffins stay moist Don’t forget to include sour cream and buttermilk. These ingredients contribute to the overall texture of the muffin and are vital for moisture. Also make sure to keep them in an airtight container.

make mini muffins, Using a mini muffin pan, adjust cook time to 10-12 minutes or until toothpick comes out clean.

enthusiasm Taken from the rinds of citrus fruits, it is delicious. Use a citrus peeler, the small side of a cheese grater, or a paring knife to peel your citrus.

store information

shop Cool muffins in an airtight container for up to a week. Line the bottom of the container with a paper towel and add the muffins. The paper towels will absorb any evaporated moisture, so the muffins don’t get soggy. An airtight container prevents air from entering and over-drying.

arrive freeze, Let muffins cool, arrange in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen, transfer them to Ziploc bags and freeze for up to 3 months.

In order to do it in advance, Cover and store the batter in the refrigerator for 1-2 days before use. notes: Since the effect will be less, I recommend mixing the baking powder and baking soda before pouring into the cupcake tin.

For more muffin recipes, check out:

course bread

American food

Prep time 10 minutes

Cook Time 20 minutes

Total time 30 minutes

Serving Size 24 Muffins

Calories 165 kcal

by Lil’ Luna

muffin

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 1 tablespoon lemon zest
  • 2 eggs
  • 2 teaspoons poppy seeds

glaze

  • 1 tablespoon melted butter
  • 2-3 tablespoons milk
  • 1 cup powdered sugar
  • Preheat oven to 350 degrees.

  • Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. shelved.

  • In a medium bowl, whisk together sour cream, buttermilk, lemon juice, and vanilla extract. shelved.

  • In a large bowl beat sugar, 1 stick butter and lemon zest. Add eggs and beat until fluffy. Add dry ingredients (from step 2). Add the sour cream mixture and mix well.

  • Stir in poppy seeds.

  • Add the liners to the muffin pan, then spoon the mixture into each liner. Bake for 20 minutes. calm down.

  • For the glaze, combine the melted TB butter, milk and powdered sugar. If it’s too thin, add more powdered sugar, and if it’s too thick, add more milk. Drizzle over muffins. Please enjoy!

Easy Lemony Poppy Seed Muffins Recipe

For a simpler version you can use Fleischmann’s Easy Homemade Lemony Poppy Seed Muffins and Bread Mix. I recently picked up a box from the grocery store and was pleasantly surprised by how easy it is and how well they end up. We even added some white chocolate chips to the batter to make the muffins even better! !

Ingredients:

  • Fleischmann’s Easy Homemade Lemony Poppy Seed Muffins and Bread Mix
  • 2/3 cup Greek yogurt or plain vanilla yogurt
  • 2 eggs
  • ½ cup oil
  • ¼ cup water
  • ¾ cup white chocolate chips
  • Glaze Ingredients: 1 cup powdered sugar (sifted), 1-2 teaspoons lemon juice, 1 teaspoon lemon zest, 3-5 tablespoons milk

route:

  1. Preheat oven to 375 degrees. Line 12 full-size muffin cups with paper, or spray with cooking spray.
  2. In a large bowl, combine baking mixture, yogurt, eggs, oil, and water, stirring until a batter forms. Fold in the white chocolate chips.
  3. Spoon the batter evenly into the muffin cups, each about two-thirds full.
  4. Bake in preheated oven for 15-20 minutes or until toothpick comes out clean.
  5. While the muffins are baking, combine the powdered sugar, lemon juice, lemon zest, and milk in a small bowl to make the glaze. Stir well.
  6. While the muffins are still warm, dip the tops into the glaze and let cool on a rack or wax paper. Let’s have fun!

For all bread and muffin recipes click here.

For all recipes click here.

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