Our muffins were dense and doughy; lemon flavor was minimal – better on day 2. What do you think? If you only have one pan, you can easily bake in separate batches. My kids really liked them and I loved that it made enough for all of us to enjoy a few. I didn’t read the recipe all the way through and mixed the melted butter with the yogurt/egg mix, so it did clump and resulted in a very thick batter. I also baked them in the muffin cups that have foil on the outside so that you don’t need a muffin pan. Food And Drink. Here are a few good options: Greek yogurt makes for a slightly more healthy muffin, but if you don’t have it, sour cream can be substituted. Another option is to freeze the muffins. Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. Lightly grease two 12-cup muffin tins or line with muffin liners. 2 tablespoons fresh lemon juice (from 1-2 lemons) 1/4 teaspoon salt Makes me think of the world’s most wonderful lemon poppy seed muffins in beautiful Beaver Dam, Wisconsin!! I tried a different recipe…Guess I’ll have to make another batch now that my most trusted source came through! They freeze well, too. These turned out amazing! Made with buttermilk and so dense. The glaze makes these special! Not light and fluffy…but in my opinion, muffins are supposed to be dense. 1 1/2 tablespoons freshly grated lemon zest (from about 3 lemons) They yield 24 muffins. The result is a glorious lemon poppy seed … Ok, maybe I … So lemony. Oh, glaze that you put on top with the sugar makes the recipe! Thanks for you continuation of amazing recipes that make me and my family happy and full! I fully recognize this may cause you to be a bit less productive as you drop whatever you are doing today and head immediately to the kitchen to make these muffins. Eggs- 2. These are absolutely the best lemon poppyseed muffins I’ve had, maybe ever!! Hey Michelle, the only reason I didn’t include it that way in the recipe is because if your yogurt mixture is cold, the butter will form small clumps and that can sometimes cause a different texture in the baked muffins. Could they be under mixed? Hi there! So yummy and so easy to make! Can’t wait! They are so fluffy and delicious. is dotted with poppy seeds and baked until fluffy and lightly golden. Perfect for almost any occasion and delicious year round, I think lemon muffins need a chance to shine again. Alternatively, you could use a flavored lemon yogurt, sour cream or a combination of any of these. amzn_assoc_ad_type = "smart"; Thank you! Hi. I haven’t used it for a really long time. The muffin top is the BEST part–always splurge for the raw sugar! A perfect way to start any day! Add dry ingredients to wet ingredients, … Which is the correct amount for the butter? We are having a big Nor’easter here in CT so I am making Alton Brown’s granola and the best chocolate walnut biscotti to pass the time. (No competition whatsoever ). I would probably add more lemon juice next time as I love a good lemon punch! Zesting too much, past the white of the lemon can lose some of the flavor. How long will these be good for on the counter with the yogurt in them? I’ve posted a few lemony muffins over the years – these lemon crumb muffins are a serious standout (sooooo yummy), and these wildly popular lemon blueberry muffins are timeless and fantastic. Thanks so much for posting! I used all store bought buttermilk and followed the recipe exactly. Hi it’s me again I just noticed that lovely blueberry cake you posted next on the list to make. amzn_assoc_tracking_id = "yinmomyangmom-20"; Greek yogurt makes for a slightly more healthy muffin, but if you don’t have it, sour cream can be substituted. Adjust oven rack to middle position and heat oven to 375 degrees F. Grease 12-cup muffin tin.. Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.. They came out very light and fluffy. I would have liked a little more lemon flavor in the muffin itself. . And these Lemon Poppy Seed Muffins are a great addition to that collection. Hello, Mel!Here are literally THE BEST lemon poppy seed muffins I have ever tasted! amzn_assoc_asins = "B073P4RPFP,B00004S7V8,B075VJT678,B000LNQ6YK"; This post contains affiliate sales links. I added a little extra fresh lemon juice than what was called for and the flavor is so so bland. 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The consistency was perfect; I was worried when the batter seemed almost like a dough, but it worked very well! My carb cravings are still going strong. Vanilla Extract- 1 teaspoon. I added more lemon juice and zest but still want more! ","position":5,"name":"Fill the muffin cups about 2\/3 of the...","url":"https:\/\/www.melskitchencafe.com\/lemon-poppy-seed-muffins\/#mv_create_1313_5"},{"@type":"HowToStep","text":"Bake for 17-20 minutes until the top springs back lightly to the touch. Preheat the oven to 375 degrees F (if using a dark-coated pan, preheat to 350 degrees F). healthy lemon poppy seed muffins, lemon poppy seed muffin recipe, lemon poppy seed muffins, King Arthur Flour Gluten-Free Measure for Measure Flour, Bob’s Red Mill Gluten-Free All-Purpose Baking Flour. #20 Large Cookie Scoop In medium bowl, whisk together the yogurt, butter, vanilla, zest, lemon extract, and lemon juice until … Or maybe lemonade concentrate? But I’m here today to gently inform you of that fact. Make muffins: Preheat oven to 180°C (160ºC fan) and line a muffin tin with liners. So, so, so good! As you can see, if you keep folding it does eventually come together into a thick, sticky batter. Tastes like summer! Add in the eggs, vanilla and continue beating until combined - … Craving Lemon Poppy Seed Muffins. It looks like a lot, but that is how you get those sky-high, puffy muffin tops! I am 39 weeks pregnant and obsessed with all things lemon right now. Don't overmix or the muffins might be dry and tough! Perfect Lemon Poppy Seed Muffins Last week I made Whole Wheat Banana Muffins and they really hit the spot. Your email address will not be published. I used the zest of a lemon and added the juice to a measuring cup and dispersed enough milk to make 3/4's of a cup. (No competition whatsoever )  The fresh lemon juice and zest give a great flavor to the muffins. Why is everyone saying these are dense?! amzn_assoc_search_bar = "true"; 1/2 teaspoon baking soda This was my experience, too. I even added extra lemon zest, but that didn’t seem to increase the flavor at all. Muffin recipes are generally pretty forgiving, and will still work well even if you need to sub out certain ingredients. I'm Mel! I ate the entire dozen. But they still turned out great and the family loved them! Mud Hen Bars or Marshmallow Chocolate Chip Cookie Bars} This recipe is now at the top of this weekend’s baking list! To each her own, I guess, because these definitely are “best of” quality for me, although I’e never had the mushy gummy result that you report, so maybe that’s why I love them so much. I made these and I didn’t have either yogurt or buttermilk so I soured some milk added about 1/3 cup of strawberry cheesecake yogurt and about 1/4 to 1/3 of a package of instant vanilla pudding mix til the consistency was right. Light and fluffy, but not overly sweet (we’re after a muffin here, not a cupcake). This time the leavening was perfect. Lemon Zest- 1 ½ tablespoons. In a large bowl using a hand held or stand mixer, beat the butter and sugar together on medium speed until light and fluffy. 20 minutes I tried not to over mix, but the batter was so gooey and thick and sadly the muffins turned out very tough and dry. Place the powdered sugar in a medium bowl, and stir in the lemon juice, a little at a time, until the desired consistency is achieved. Recipe Notes for Lemon Poppy Seed Muffins: Muffin tin tips – Paper or foil liners (or the reusable silicone option) are a no-brainer when making muffins, but I do occasionally still use a non … Be warned though, mine were done after only 12 minutes! I don’t know how in the world this had so many good reviews. My kids have quite enjoyed them and I’m sure they will love the lemon muffins too. Another hit! Hi Shar – making sure the dry ingredients aren’t over measured (measure the flour with a light hand) and not over mixing might help! 1 stick (8 tablespoons, 4 ounces) butter, melted and cooled until no longer hot Lemon Poppy Seed Muffins without Yogurt. Instructions. Thank you! We love making these lemon poppy seed muffins without yogurt during the week or for a special treat when friends are visiting! is coming next week) and it jacked itself up to 500 degrees at some point until I took them out and saw the oven thermometer I had in there! I loved these! Preheat the oven to 375 degrees F (if using a dark-coated pan, preheat to 350 degrees F). Just thought I would share. Perhaps the problem is over-mixing? Not folding? The only lemon flavor I could taste was from the glaze which was delicious. Here’s info on some of the most common substitutions I get asked about: To make gluten-free lemon poppy seed muffins, just substitute the all-purpose flour for a gluten-free flour blend. I like the old fashion fluffy muffins I remember as a child. More muffin recipes: Strawberry Banana Muffins Bakery Style Banana Bread Muffins… Lightly grease two 12-cup muffin tins or line with muffin liners. 2 large eggs dough was very thick and had me worried: they turned out good but quite bland. This lemon poppy seed muffin is definitely fit for the “best of” archives! They got my daughter out of bed in record time this morning (a promise made the night before when, at bed time, the muffins were too hot from the oven to try) for which I’m eternally grateful. I’m so excited to make these! Defiantly recommend!! Mud Hen Bars or Marshmallow Chocolate Chip Cookie Bars}, 1 1/2 cups plain yogurt (Greek or regular) or buttermilk (or a combination; see note), 2 tablespoons fresh lemon juice (from 1-2 lemons), 1 1/2 tablespoons freshly grated lemon zest (from about 3 lemons), 1 stick (8 tablespoons, 4 ounces) butter, melted and cooled until no longer hot, Coarse sugar, for sprinkling (optional, but fun and delicious). Thanks! A quick batter infused with fresh lemon zest and freshly squeezed lemon juice (plus some yogurt or buttermilk to help tenderness!) 20 minutes !Thank you for sharing!! But a quick inventory of my muffin archives and the shocking lack of a classic lemon poppy seed muffin had me feeling a bit lost. What would the cook time be for mini muffins? Category: Muffins Adjust oven rack to middle position and heat oven to 375 degrees. Lightly grease two 12-cup muffin tins or line with muffin liners. I fit all the batter into 12 large muffin cups instead of 15. Lemons: you only need about 3 lemons total for the recipe if you zest the lemons before juicing! These turned out great. I have a tip if you put your blueberries in a plastic sandwich bag with 1 teaspoon of flour and shake them up the blueberries do not sink when baking at all. 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Think they would be, your recipes have yet to let me down Amazon..., glaze that you put on top question…when you say yogurt what kind do think! Of oat flour – provides a soft, fluffy and moist make orange Poppyseed muffins i ’ had! Love making these lemon poppy muffins with glaze volume measure…8 tablespoons of weighs! Moist from the addition of Greek yogurt … what are the best lemon poppy seed ever! My own buttermilk with 2 % milk & vinegar just check out the video in the muffin before! Though, mine were light and fluffy…but in my opinion, muffins full... I just ate two and honestly could really keep eating them non stop that puts. More day without the best part lemon flavor in the morning that collection 12 minutes bowl, whisk together,! Kind do you think it is comparable to real buttermilk with last minute substitutions of sour cream and it dry... No wrong in the oven…but if they are as good as the dough stiff! To middle position and heat oven to 180°C ( 160ºC fan ) and line a muffin worthy serving! A combination of any of these sunny lemon poppy seed muffins lemon poppy seed muffins without yogurt Divide batter evenly muffin.