These Bakery Style Lemon Poppyseed Muffins are butter-free and glazed with a delicious lemon glaze. This poppyseed muffin recipe is all you need to bake some incredibly moist and crumbly muffins that scream of spring.
I’m in love with these airy, moist and incredibly flavorful lemon poppyseed muffins. I’m just wondering, what prevented me from baking these before! And guess what!! They are butter free too. These lemon muffins came out so good – filling my kitchen with that wonderful citrusy smell. If you love anything citrus, you get my point.
WHAT IS POPPY SEED?
Poppy seeds are small, black, and kidney shaped. In India, white poppyseeds are used in many many savory dishes, especially in Odisha and Bengali cuisines.
WebMD says that, Poppy seeds are good sources of protein and dietary fiber, as well as some essential vitamins and minerals, including calcium and magnesium.
WHY YOU WILL LOVE THIS RECIPE
- Moist, delicious, citrusy lemon poppy seed muffins baked without butter and drizzled with the easiest lemon drizzle ever.
- These muffins make an excellent breakfast or an afternoon snack. Grab a lemon poppy seed muffin with a cup of coffee to enjoy your snack time.
WHAT YOU NEED TO BAKE LEMON POPPYSEED MUFFINS
FOR THE MUFFINS YOU WILL NEED:
All Purpose Flour: I have used regular flour for this lemon poppyseed muffin recipe
Sugar: White granulated sugar is used.
Poppyseed: I have used white poppyseed.
Oil: Vegetable oil is used. Any lighter oil will work. Make sure that you use a neutral light oil so that it doesn’t interfere with the taste and smell of lemon muffins.
Sour Cream/Buttermilk: I have used homemade buttermilk by mixing 1 tbsp white vinegar with milk and leaving the solution for 5 minutes to thicken. You can substitute buttermilk with sour cream.
Eggs: One room temperature organic egg
Lemon Zest and Lemon Juice
Leavening Agents: Baking powder & Baking soda
Vanilla Essence & Lemon Essence
For The Lemon Glaze:
STEP BY STEP INSTRUCTIONS TO BAKE LEMON MUFFINS
Step 1: Pre heat oven to 350 degree F. Grease and line your muffin tins with muffin liner. Keep them aside.
MAKE THE BUTTERMILK
Step 2: In a bowl mix milk and white vinegar. Set it aside. After a few minutes you will notice the solution has thicken up. That’s your buttermilk.
MIX THE WET INGREDIENTS:
Step 3: In a bowl mix sugar, lemon zest, lemon juice, buttermilk, vanilla essence and oil.
WHISK THE DRY INGREDIENTS:
Step 4: Whisk flour, poppy seed, baking powder, baking soda and salt in a bowl.
FOLD IN THE DRY INGREDIENTS INTO THE WET INGREDIENTS
Step 5: Add the dry ingredients to the wet ingredients. Mix gently so that everything incorporates. Make sure not to overmix.
CHILL THE LEMON POPPYSEED BATTER
Step 6: Chill the batter in the refrigerator for few hours or overnight.
BAKE MOIST POPPYSEED MUFFINS
Step 6: Pour the batter straight from the refrigerator into the muffin tins. Don’t fill till top. Keep some space on top for the muffins to rise. Bake in the oven for 20/25 minutes or until a toothpick inserted comes out clean.
Step 7: Wait till the muffins to be completely cool before you glaze them.
GLAZE THE MUFFINS WITH THE LEMON GLAZE
Step 8: Mix lemon juice and powdered sugar in a bowl. Add few drops of lemon essence to the glaze. Pour on the muffins.
FREQUENTLY ASKED QUESTIONS
HOW TO MAKE MY MUFFINS LIGHT AND AIRY?
Always use room temperature ingredients. Room temperature ingredients help with creating a smooth batter that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light
WHY DIDN’T MY MUFFINS RISE?
If you use too much leavening products baking soda and/or powder, your muffins will rise temporarily, then collapse.
NOTE :For every cup of flour, you only need 1 teaspoon of baking powder or 1/4 teaspoon of baking soda.
HOW TO ACHIEVE THE BAKERY STYLE DOMED MUFFINS?
If you want bakery style muffins, then bake your muffins at 425 degrees F for few minutes. This will make the batter to rise rapidly. Then turn down the heat to 350 degree F.
HOW DO I STORE MY LEMON POPPYSEED MUFFINS?
Store your muffins in an airtight container.
NOTE -if you add a few salty crackers, the muffins stay fresh for a long period of time because the salt absorbs moisture!
TIPS FOR BAKING SOFTEST EVER MUFFINS
Chilling your muffin batter overnight in the fridge will yield you the moist, tender muffins. Chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without making it more dry, which helps encourage taller muffin tops without that crumbly or cakey texture.
WHY USE OIL INSTEAD OF BUTTER IN LEMON POPPYSEED MUFFIN RECIPE
Oil distributes easily in the muffin batter and, produces non-greasy texture.
WHY MY MUFFINS TURN OUT TO BE DRY
If you overbaked or overmixed the batter, your lemon muffins will be dry.
CAN I FREEZE MY LEMON MUFFINS?
Yes! freeze them in an airtight container for up to 3 months. Defrost on the counter until room temperature. Refresh in a 300°F for 5 minutes if desired.
OTHER LEMON RECIPES
Lemon Poppy Seed Muffins Recipe
- 2 Cups All Purpose Flour
- 1 Cup Sugar
- 2 Tbsp Black Poppyseeds
- 1/2 Tsp Baking soda
- 1 Tsp Baking powder
- 1/4 Tsp Salt
INGREDIENTS TO MAKE BUTTERMILK
- 1 Cup Milk room temperature
- 1 Tbsp White Vinegar
- 1 Cup Buttermilk
- 1/2 Cup Light oil (vegetable or olive)
- 1 Egg
- 2 Tbsp Lemon Juice
- 2 Tbsp Lemon zest
- 1 Tsp Lemon essence/Vanilla Essence
FOR THE LEMON GLAZE
- 1 Cup Powdered Sugar
- 2 Tbsp Fresh Lemon Juice
- 1/2 Tsp Lemon Essence
MAKE THE BUTTERMILK
- In a small bowl, mix 1 cup milk with 1 tbsp white vinegar. Set it aside till it thickens
- Pre-heat the oven to 350 degrees F. Grease and line your muffin tins with muffin liner. Set aside.
MIX THE WET INGREDIENTS
- In a bowl, mix oil, sugar, buttermilk, vanilla essence, lemon juice, and lemon zest
WHISK THE DRY INGREDIENTS
- In a large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
FOLD THE DRY INGREDIENTS INTO THE WET INGREDIENTS
- Add the dry ingredients into the wet ingredients and mix gently. Divide the batter into the muffin tins keeping some space on top for the muffins to rise.
CHILL THE MUFFIN BATTER
- Chill the muffin batter overnight or for few hours in the fridge.
BAKE THE LEMN POPPYSEED MUFFINS
- Bake straight from the refriderator for 20/25 minutes or until a toothpick inserted in the center comes out clean
GLAZE THE LEMON POPPYSEED MUFFINS
- In a small bowl, mix the sugar and lemon juice until a smooth and thick glaze forms. Drizzle or dip each muffin top with the glaze.
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