This easy recipe for lemon poppy seed muffins is perfect for a summertime breakfast. Super moist, fluffy, not too sweet & with a delicious lemon flavor – you’ll love these muffins!

This simple formula for lemon poppy seed biscuits is ideal for a mid year breakfast. Super sodden, feathery, not very sweet and with a delightful lemon season – you'll cherish these muffins!Lemon Poppy Seed Muffins. Super damp, fleecy, rich and with that impeccable lemon enhance - this straightforward biscuit formula is ideal for summer! 

As much as I'm infatuated with chocolate and nutty spread, I think anything with lemon is quite difficult to beat. Summery, sweet, somewhat tart, not very rich – a great lemon treat can change over even the greatest chocoholic like myself into a lemon partner. I adore how lemon matches impeccably with the rich decency of heating, and the daylight yellow shading makes anything with lemon look so lovely. In this way, I chose the time had come to give lemon a chance to become the overwhelming focus and throw together some lemon poppy seed biscuits. 

Presently, I think these biscuits are quite phenomenal. Ultra damp yet at the same time light and feathery, decent and lemony without being excessively tart, a super delicate piece with somewhat fresh on the edges, delectably wonderful without being too sweet for breakfast, AND super lovely? Truly, you're going to love them. 

To understand that immaculate lemon flavor, you're going to get serious about the lemons by utilizing lemon get-up-and-go and new lemon juice. You'll utilize the get-up-and-go and squeeze from one medium/medium substantial lemon, which is around 1 tablespoon get-up-and-go and 2 tablespoons juice. Try not to utilize lemon juice from the container since it's flavor will be excessively acidic – you need crisp lemons here for the most daylight y taste.

At that point, to get that impeccable surface and delicate morsel? In the first place, you'll cream the spread and sugar together so your biscuits are light and cushy. At that point 2 eggs and yogurt keep them super delicate and damp. You can utilize greek or consistent plain yogurt here, however I wouldn't prescribe utilizing fat free. Fat free yogurt regularly has high measures of gelatin – so the surface won't be the same. 

These biscuits additionally utilize my standard biscuit traps for the ideal domed shape so your biscuits look proficient. 

Thick player 

Fill your biscuit tins to the extremely beat – around 1/3 container hitter 

Heat for 5 minutes at 425F, then turn your stove down to 375F for the rest of the time. 

Flawlessly formed biscuits unfailingly!

To wrap things up, in the event that you like a sweeter biscuit you can add a discretionary coating to the tops. I felt these biscuits were scrumptious without the coating, however in the event that you need them to be somewhat more treat like – say in case you're having them for an evening tea – then feel free. You can sprinkle on the coating while the biscuits are still warm, and the lemony syrup will sink into your biscuits for some additional sweetness. 

Super beautiful, and to a great degree delicious – you're going to love these lemon poppy seed biscuits.

Lemon Muffins
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
For the Muffins
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs room temperature
  • tablespoon zest of one lemon about 1
  • tablespoons juice of 1 lemon about 2
  • 3/4 plain yogurt greek or regular
  • 2 cups and 1/2 all purpose flour spooned & levelled
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons and 1/2 poppy seeds
For the Glaze (optional)
  • 2/3 cups icing sugar
  • 2 tablespoons fresh lemon juice
  1. Preheat the oven to 425F degrees. Line a 12 cavity muffin pan with muffin papers or grease & flour the cavities. Set aside.
  2. In a large bowl using a hand held or stand mixer, beat the butter and sugar together on medium speed until light and fluffy. Add in the eggs, vanilla and continue beating until combined - about 30 seconds. Turn off the mixer and scrape down the sides of the bowl. Add in the lemon zest, lemon juice & yogurt and beat on low speed until combined.
  3. In a separate large bowl, whisk together the flour, baking powder, salt & poppy seeds. Using a large wooden spoon or rubber spatula, carefully fold the flour mixture into your wet ingredients until just combined.
  4. Spoon the batter into your muffin cavities, filling them to the very top. Bake for 5 minutes at 425F then turn down the oven to 375F and continue baking for 11-13 minutes until an inserted toothpick comes out clean. Do not take the muffins out of the oven when you turn down the temperature.
  5. Let the muffins cool in their tin for 10 minutes, then remove from the tin and continue cooling on a wire rack.
  6. If adding the optional glaze, whisk together the icing sugar and lemon juice in a small bowl. Then while the muffins are still warm, drizzle the glaze over the muffin tops. The glaze should sink into the muffins.
Hakan Yerlikaya
Hakan Yerlikaya

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