Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Every bite of these decadent lemon poppy seed muffins have the sweet tang of lemon plus texture and crunch from poppy seeds. To make them even more delicious, a lemon drizzle is added on top of each muffin crown.
These muffins can be prepared in a jumbo-sized muffin tin for extra wow-factor and pizzazz, or they can be baked in a regular-sized tin if you prefer.
These bakery-style muffins are perfect for your next brunch get-together. Don't worry if you have friends who are vegan or vegetarian, because there's a version for them too. Pile them high in a basket in the center of the table for beautiful presentation. Your guests won't believe they are homemade! Serve with a mug of coffee or warm cup of your favorite herbal tea.
Ingredients
Muffins:
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2 1/2 cups granulated sugar
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1 1/2 teaspoons salt
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3 large eggs
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1 cup canola or vegetable oil
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2 cups milk
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5 3/4 cups all-purpose flour
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3 tablespoons baking powder
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1/3 cup lemon juice
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2 1/2 teaspoons lemon extract
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1/2 cup poppy seeds
Lemon Drizzle:
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1/3 cup unsalted butter, melted
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2 cups confectioners' sugar
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3 to 4 tablespoons freshly squeezed lemon juice
Steps to Make It
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Gather the ingredients.
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Heat oven to 350 degrees F. Grease jumbo-sized muffin tins or line with large-sized paper cups. In a large bowl, blend together sugar, salt, and eggs.
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In a separate bowl, combine the oil and milk. Slowly add the milk mixture to the egg mixture to incorporate.
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Add the flour and baking powder. Mix at low speed until all dry ingredients are incorporated, about 1 minute.
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Add the lemon juice, lemon extract, and poppy seeds. Fold into the batter until thoroughly incorporated.
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Fill the prepared muffin tins about 2/3 full to allow space for the muffins to rise without overflowing from the tin. Bake about 25 minutes or until a toothpick inserted in the center comes out clean.
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Let muffins sit in tins a few minutes, then gently remove to a wire rack to cool.
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For lemon drizzle, place melted butter and confectioners' sugar in a medium mixing bowl. Stir in 3 tablespoons of the lemon juice, adding another tablespoon if needed. Stir until you achieve the desired drizzling consistency.
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Drizzle the glaze over the cooled muffins.
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Allow the glaze to set before serving. Enjoy!
Recipe Tips
- Pure lemon extract is produced from lemon oil, which is drawn from the natural essence of fresh lemons. It is a bright flavor that adds even more lemon goodness to any recipe. Keep a bottle on hand in your pantry, and the possibilities are limitless as to how you can add it to both sweet and savory recipes.
- This recipe can also be prepared in regular sized muffin tins. Instead of making 18 jumbo muffins, it will yield 36 traditional muffins.
| Nutrition Facts | |
|---|---|
| Amount per serving | |
| Calories | 8768 |
| % Daily Value* | |
| Total Fat 338g | 434% |
| Saturated Fat 70g | 349% |
| Cholesterol 758mg | 253% |
| Sodium 8561mg | 372% |
| Total Carbohydrate 1333g | 485% |
| Dietary Fiber 34g | 121% |
| Total Sugars 747g | |
| Protein 123g | |
| Vitamin C 22mg | 109% |
| Calcium 4242mg | 326% |
| Iron 48mg | 266% |
| Potassium 2365mg | 50% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
