Lemon Poppy Seed Muffins Recipe

Name: Lemon Poppy Seed Muffins Recipe (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h 15 min
Yield: 12
Cuisine: French
Ingredients: 2 cups Cake Flour; 3/4 cup Granulated Sugar; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 2 tbsp Poppy Seeds; 1 tsp Ground Cardamom; 1 cup Sour Cream; 1/2 cup Unsalted Butter - Melted and Cooled; 3 Large Eggs; 1/4 cup Meyer Lemon Juice; 2 tbsp Meyer Lemon Zest; 1 tsp Vanilla Bean Paste; 1/2 cup Lemon Curd (homemade preferred); 1 1/2 cups Powdered Sugar; 3-4 tbsp Meyer Lemon Juice

⏱1h 15m

👥12

🔥280 cal

Medium

🍽️French

🥗Vegetarian

A sophisticated lemon poppy seed muffin featuring fragrant Meyer lemons, cardamom, and a swirl of homemade lemon curd.

2 cups Cake Flour

3/4 cup Granulated Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

See all 16 ingredients ↓

(0 reviews)

⏱1h 15m

👥12

🔥280 cal

Medium

🍽️French

🥗Vegetarian

A sophisticated lemon poppy seed muffin featuring fragrant Meyer lemons, cardamom, and a swirl of homemade lemon curd.

#muffins #lemon #poppy seed #meyer lemon #cardamom #lemon curd #breakfast #snack

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Spoon about 1/3 of the batter into the muffin liners.
Add a teaspoon of Lemon Curd Swirl to the center of each muffin.
Top with the remaining batter, filling liners about 2/3 full.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
While muffins are baking, prepare the Lemon Glaze. In a small bowl, whisk together Powdered Sugar and Meyer Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Let muffins cool slightly before drizzling with Lemon Glaze.

Ingredients

Dry Ingredients
2 cups 240 g Cake Flour
3/4 cup 150 g Granulated Sugar
2 tsp 10 mL Baking Powder
1/2 tsp 2.5 mL Baking Soda
1/4 tsp 1.25 mL Salt
2 tbsp 30 mL Poppy Seeds
1 tsp 5 mL Ground Cardamom
Wet Ingredients
1 cup 240 mL Sour Cream
1/2 cup 120 mL Unsalted Butter - Melted and Cooled
3 N/A Large Eggs
1/4 cup 60 mL Meyer Lemon Juice
2 tbsp 30 mL Meyer Lemon Zest
1 tsp 5 mL Vanilla Bean Paste
Lemon Curd Swirl
1/2 cup 120 mL Lemon Curd (homemade preferred)
Lemon Glaze
1 1/2 cups 180 g Powdered Sugar
3-4 tbsp 45-60 mL Meyer Lemon Juice

Equipment

Muffin tin
Paper liners
Large bowl
Small bowl
Whisk
Spatula
Small spoon or piping bag

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Spoon about 1/3 of the batter into the muffin liners.
Add a teaspoon of Lemon Curd Swirl to the center of each muffin.
Top with the remaining batter, filling liners about 2/3 full.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
While muffins are baking, prepare the Lemon Glaze. In a small bowl, whisk together Powdered Sugar and Meyer Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Let muffins cool slightly before drizzling with Lemon Glaze.