Easiest Way to Make Perfect Lemon Poppy Seed Muffins

Without fail recipe ultimate Lemon Poppy Seed Muffins easy, yummy, practical.

Good Evening every body, at this time you get present recipe Lemon Poppy Seed Muffins with 13 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 6 stages of easy cooking Lemon Poppy Seed Muffins.

Ingredients for Lemon Poppy Seed Muffins

1. Needed : Muffins :.

2. Needed : all purpose flour.

3. Prepare : poppy seeds.

4. Needed : baking powder.

5. Needed : baking soda.

6. Prepare : salt.

7. Prepare : unsalted butter, softened to room temperature.

8. Prepare : granulated sugar.

9. Prepare : vanilla extract.

10. Prepare : sour cream (or Greek yogurt) at room temperature.

11. Needed : large eggs, at room temperature.

12. Needed : Zest and juice from 2 lemons (about 2 tbsp. juice).

13. Prepare : milk, at room temperature.

If all ingredients Lemon Poppy Seed Muffins it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Lemon Poppy Seed Muffins

1. Preheat the oven to 425°F. Grease a 12 count standard size muffin tin or line with parchment liners and set it aside. For these muffins, I definitely recommend the parchment liners, because these like to stick to the muffin tin..

2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set this aside..

3. In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter on high speed until it is smooth and creamy, about a minute. Then add the sugar and beat on high speed until they are fully creamed together, about 2 minutes. Add the eggs, sour cream and vanilla extract and beat until combined..

4. Add the dry ingredients to the wet and beat on low speed until just barely combined. Then add the lemon zest, lemon juice and milk and beat on low speed until just combined..

5. Pour out the batter into the prepared muffin tins, filling them all the way to the top. Bake at 425°F for 5 minutes, then keep the muffins in the oven, but lower the temperature to 350°F for 13-15 additional minutes, or until a toothpick inserted into the centers comes out clean. Allow them to cool in the pan for 10 or so minutes, then remove them to a wire rack to cool completely..

6. Store in an airtight container for 3-4 days and enjoy!.

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