Lemon Poppy Seed Muffins | A Homemade Recipe
This lemon poppy seed muffins recipe includes crunchy poppy seeds with a lemon glaze and honey butter topping! Try it out today!
Equipment
- 1 Oven
- 1-2 Muffin Tins
- 24 Muffin Liners
- 1 Handheld or Stand Mixer
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl - for Lemon Zest
- 1 Small Saucepan
- 1 Glass Bowl - for Honey Butter
- 1 Blender or Electric Mixer
- Jars or Airtight Containers - for storing Honey Butter
Ingredients
Muffins
- 420 grams All-Purpose Flour
- 200 grams Granulated Sugar
- 80 grams Poppy Seeds
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- Zest of 4 Lemons
- 1 tbsp Lemon Paste
- ¼ tsp Lemon Oil
- 220 grams Unsalted Butter - melted and cooled
- 345 grams Greek Yogurt - I used a lemon-flavored greek yogurt
- 115 grams Lemon Juice
- 3 Eggs
- 1 tsp Vanilla Extract
Lemon Glaze
- 83 grams Powdered Sugar
- 1 tbsp Lemon Juice
Honey Butter
- 100 grams Sugar
- 115 grams Heavy Cream
- 155 grams Honey
- 1 tbsp Pure Vanilla Paste
- 220 grams Unsalted Butter
Instructions
Muffins
- Preheat your oven to 350℉. Prepare your muffin pan by lining with muffin liners.
- In a large mixing bowl, add the lemon paste, lemon oil, melted butter, greek yogurt, lemon juice, eggs and vanilla extract and mix until combined.
- Add in the flour, sugar, poppy seeds, baking powder, baking soda and lemon zest and blend until all the dry ingredients are incorporated.
- Fill the muffin liners ⅔ of the way full with the muffin batter
- Bake for 20 minutes, turning the tins halfway through. Test with a toothpick before removing the muffins, your toothpick should pull out clean.
- Let the muffins cool for 20 minutes while you make the Lemon Glaze and Honey Butter. While the glaze and honey butter are definitely not required, it definitely adds to the muffins!
Lemon Glaze
- Add powdered sugar and lemon juice to a bowl
- Whisk together until there are no clumps.
Honey Butter
- In a small saucepan, combine the first four ingredients and whisk until smooth.
- On medium heat, bring the sugar, heavy cream, honey, and vanilla to a boil.
- While the mixture heats, place the butter in a glass bowl and set aside.
- Back on the stove let the mixture boil for one minute and then remove from the stovetop. Pour this over the butter and stir until the butter has melted.
- Move the honey butter to a bender or electric mixer and blend for at least a minute. This allows additional air creating a light, creamy butter.
- Divide the honey butter between three half-pint jars or other airtight containers and place into the refrigerator or freezer. Allow to sit overnight before use.