:max_bytes(150000):strip_icc()/20250521-SEA-LemonPoppySeedMuffins-AmandaSuarez-hero-943db7b31c5342c19006a505c217cc43.jpg?w=1920&resize=1920,1440&ssl=1 "Methods to Make Bakery-Worthy Lemon–Poppy Seed Muffins")
Try our newest merchandise
Why It Works
- Rubbing lemon zest with the sugar helps draw out its aromatic oils, leading to a extra flavorful muffin.
- Creaming room-temperature butter with sugar aerates the cake batter and helps it rise within the oven.
Once I graduated from faculty and was at my first workplace job, I attempted setting myself up for achievement by making ready breakfasts, lunches, and dinners forward of time. On days once I had nothing left in my fridge or freezer, although, I typically zipped throughout the road from my workplace to a preferred bakery to load up on snacks earlier than heading out for the day. They’d many scrumptious choices, together with a chocolate and almond croissant, savory cheese scones, and tender cinnamon rolls. Nevertheless, the merchandise that referred to as out to me essentially the most was their lemon–poppy seed muffin. Studded with crunchy poppy seeds and full of the recent, zesty taste of citrus, the muffin was candy and tart sufficient to really feel like dessert, however as a result of it was a muffin, I made a decision it might go for breakfast.
Severe Eats / Amanda Suarez
Although it has been a few years since I’ve frequented that bakery, I nonetheless consider these muffins typically, and I just lately determined to recreate them in my kitchen. It’s a comparatively simple batter that comes along with the assistance of my stand mixer. (Although I like utilizing my stand mixer for ease, a hand mixer will work simply superb.) For a muffin that really packs a punch, I toss a hefty amount (32 grams!) of lemon zest with sugar, which helps draw out the zest’s aromatic oils, then beat the citrus sugar with room temperature butter. I incorporate baking powder and baking soda to assist leaven the muffins, and adequately creaming the sugar and butter collectively additionally helps aerate the batter, leading to a fair rise and a superb crumb. A few tablespoons of poppy seeds present simply the correct quantity of crunch, and a easy glaze of lemon juice and confectioners’ sugar offers the muffins an extra increase of vivid citrus taste.
Severe Eats / Amanda Suarez
I could not reside off of espresso store pastries, however these lemon–poppy seed muffins, that are tender, tangy, and splendidly zesty, are ones I’d fortunately carry on my kitchen counter to snack on every day.
Methods to Make Bakery-Worthy Lemon–Poppy Seed Muffins
Prepare dinner Mode
(Hold display awake)
-
200 g granulated sugar (7 ounces; 1 cup), divided
-
170 g unsalted butter (6 ounces; 1 1/2 sticks), room temperature, minimize into 1/2-inch cubes
-
32 g (1/4 cup) lemon zest plus 3 tablespoons (45 ml) lemon juice from 4 lemons
-
340 g all-purpose flour (12 ounces; 2 1/3 cups)
-
2 teaspoons (8 g) baking powder
-
1/4 teaspoon baking soda
-
3/4 teaspoon Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity
-
2 tablespoons (18 g) poppy seeds
-
2 massive eggs, room temperature
-
1 tablespoon vanilla extract
-
3/4 cup (180 ml) entire milk, room temperature
For the Glaze:
-
2 tablespoons (30 ml) lemon juice
-
57 g confectioners’ sugar (2 ounces; 1/2 cup), plus extra as wanted
-
Modify oven rack to center place and preheat to 350°F (180°C). Line a 12-cup muffin tin with paper or reusable baking cups; put aside.
-
Within the bowl of a stand mixer fitted with the paddle attachment, mix sugar with lemon zest, utilizing your fingers to rub them collectively till combination is aromatic, about 30 seconds. Let sit for five minutes. (Alternatively, sugar and lemon zest will be mixed in a big bowl and an electrical hand mixer can be utilized.)
Severe Eats / Amanda Suarez
-
In a medium bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds; put aside.
Severe Eats / Amanda Suarez
-
Add butter to lemon and sugar combination and blend on low velocity to roughly incorporate. Enhance velocity to medium and beat till fluffy and lightweight, pausing to scrape down sides and backside of the bowl midway by means of, about 5 minutes. With the mixer nonetheless working, add eggs one by one, letting every totally incorporate earlier than including the subsequent, then drizzle in vanilla.
Severe Eats / Amanda Suarez
-
Cease mixer and scrape down bowl. On low velocity, add 1/2 of the flour combination, beat till simply mixed, then add milk and lemon juice and beat till mixed. Add remaining flour and resume mixing on medium velocity for about 3 seconds to make sure all the things is properly mixed.
Severe Eats / Amanda Suarez
-
Evenly divide batter between baking cups, filling every about 2/3 of the best way. Bake till a picket toothpick or cake tester inserted into heart comes out clear and muffins spring again when touched, about 25 minutes. Let cool in pan for five minutes, then switch to a wire rack to chill fully, about half-hour.
Severe Eats / Amanda Suarez
-
Whereas the muffins cool, put together the glaze: In a small bowl, whisk lemon juice and confectioners’ sugar till easy. For a thicker frosting, whisk in further confectioners’ sugar, one tablespoon at a time, till desired consistency. Utilizing a spoon, drizzle or unfold glaze over cooled muffins.
Severe Eats / Amanda Suarez
Particular Tools
12-cup muffin tin; paper or reusable baking cups; stand mixer or electrical hand mixer; versatile spatula; whisk
Make-Forward and Storage
As soon as cooled, muffins will be saved in an hermetic container or zip-top bag at room temperature for as much as 5 days. They will also be frozen in an hermetic container for as much as 3 months; thaw in a single day within the fridge earlier than serving.
:max_bytes(150000):strip_icc()/20250523-SEA-Makaroni-NaderMehravari-hero-653251f6b6964525aa0622d6d0b14279.jpg?w=336&resize=336,220&ssl=1)
