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Lemon Poppyseed Muffins

Bright and tender muffins that include lemon and poppyseeds. Good for breakfast or a snack!
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Course Dessert
Cuisine American
Servings 12 Muffins
Calories 242 kcal

Ingredients
  

Wet Mixture

  • 3 Large Lemons
  • ¾ C Sugar
  • 8 Tbl Unsalted Butter - 1 Stick
  • 2 Eggs
  • ¼ C Milk
  • ½ C Sour Cream
  • 1 Tsp Fiori di Sicilia - King Arthur Flour

Dry Mixture

  • 2 C Flour
  • ½ Tsp Salt
  • 2 Tsp Baking Powder
  • ¼ Tsp Baking Soda
  • 2 Tbl Poppyseeds

OPTIONAL Lemon Drizzle

  • 1 C Confectioners Sugar
  • 1½ Tbl Lemon Juice
  • 1 Tbl Milk

Instructions
 

  • Heat your oven to 425℉. I know that seems high - but we turn down the temp after the first 5 minutes...so carry on!
  • Melt a stick of butter and let it cool. You can whisk up the melted butter and try to incorporate air / cool temperatures into the butter to get it to cool faster. You can also put the melted butter into the fridge to try to ensure it is cooled down.
  • Zest 3 lemons into the Sugar in a large bowl. Stir and let it sit.
  • Squeeze lemons to get ¼ C of juice. Use the balance of lemon juice in your drinking water or with your dinner or .... ? Zested lemons will last a couple of days if tightly wrapped and refrigerated.
  • Mix lemon juice into Sugar mixture.
  • S-L-O-W-L-Y add the milk to the butter - while whisking. If you are anything like me - your butter wasn't very cool and your milk is cold... adding milk slowly to the butter will help prevent the butter from clumping back up.
  • Add eggs, sour cream, FdS (or vanilla extract) and cooled butter/milk into the Sugar mixture and stir / whisk.
  • Combine the dry mixture in another bowl and whisk.
  • Combine the dry into the wet mixture and stir gently with a spatula until just combined and there isn't any dry flour.
  • Line muffin tin with paper liners. Or not. See Note below!
  • Load Muffin Tin with batter. You can use an ice cream scoop or other tool (large spoon?) to load up the mix into 12 muffin tins.
  • Bake at 425℉ for 5 minutes and then turn down to 350℉ and bake another 14 - 16 minutes. (Mine were perfect after 14 minutes). Watch for browning and use a toothpick inserted to confirm done-ness.
  • Let the muffins cool in their tin for 5 minutes, then move to a cooling rack.
  • If you are a sugar-a-holic - you could make a lemon drizzle (stir to combine) and add to the top of your muffins. The calories below DO NOT include the additional drizzle.

Notes

I used paper liners in my muffin tin and they were very good - but I enjoyed the crunch of the top of the muffin on the top and would consider skipping the paper liners next time! 
 

Nutrition

Calories: 242kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 213mgPotassium: 118mgFiber: 2gSugar: 14gVitamin A: 331IUVitamin C: 14mgCalcium: 111mgIron: 2mg
Keyword Lemon, Muffins, Poppyseed
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