March 21, 2014

Foodie Friday: Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins are my absolute favorite muffins. There's this local coffee shop, Smith Canteen, that makes the best lemon poppy seed muffins. They have the right amount of lemon, stickiness, and glaze. I have been craving these muffins for sometime now and I decided to do some investigation and look up some recipes. I came across Two Peas and Their Pods on Pinterest (duh!) and thought her muffins looked good...and it was a recipe I could follow along to pretty easily. So I gave these a try one Sunday morning.

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For the Muffins:
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream or plain Greek yogurt
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds
For the Icing:
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice


1. To Make the Muffins: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
2. In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream or Greek yogurt, eggs, vanilla, lemon juice and melted butter together until well blended.
3. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don't overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
4. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
5. To Make the Icing: Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. Serve.
**For the icing I put in half of a fresh squeezed lemon. For me it's all about the taste of lemon.
**I also find it easier to dip the muffins into the glaze then it is to drizzle over top since the glaze is pretty thick.

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These lemon poppy seed muffins were good, but I think they were a little dense and not as moist as I was expecting them to be. I would def. try making these again maybe switching out the sour cream for Greek yogurt.

What do you think of lemon poppy seed muffins? would you try making these?

2 comments so far

  1. Oh my goodness, these look delicious! Pinning so I remember to make them :)

  2. Looks delicious I will have to try out this recipe!



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