Lemon Poppy Seed Muffins is one of popular Food. Fruit is one of the most popular part of plant. Fruit is very delicious which got from the tree or plant are planted by human to get the fruit. Lemon Poppy Seed Muffins is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Lemon Poppy Seed Muffins has one special taste and smell. Lemon Poppy Seed Muffins also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Lemon Poppy Seed Muffins.

Tutorial Cooking Of Lemon Poppy Seed Muffins

We can cook Lemon Poppy Seed Muffins by using 13 ingredients and 6 steps. Here is how you cook Lemon Poppy Seed Muffins.

Ingredients of Lemon Poppy Seed Muffins

1. Prepare of Muffins :.
2. You need to prepare 1 3/4 cups of all purpose flour.
3. You need to prepare 1 1/2 tbsp. of poppy seeds.
4. Prepare 1 tsp. of baking powder.
5. You need to prepare 1 tsp. of baking soda.
6. You need to prepare 1/2 tsp. of salt.
7. You need to prepare 1/2 cup of unsalted butter, softened to room temperature.
8. Prepare 3/4 cup of granulated sugar.
9. Prepare 1 1/2 tsp. of vanilla extract.
10. You need to prepare 1/2 cup of sour cream (or Greek yogurt) at room temperature.
11. You need to prepare 2 of large eggs, at room temperature.
12. You need to prepare of Zest and juice from 2 lemons (about 2 tbsp. juice).
13. Prepare 1/4 cup of milk, at room temperature.

Lemon Poppy Seed Muffins instructions

1. Preheat the oven to 425°F. Grease a 12 count standard size muffin tin or line with parchment liners and set it aside. For these muffins, I definitely recommend the parchment liners, because these like to stick to the muffin tin..
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set this aside..
3. In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter on high speed until it is smooth and creamy, about a minute. Then add the sugar and beat on high speed until they are fully creamed together, about 2 minutes. Add the eggs, sour cream and vanilla extract and beat until combined..
4. Add the dry ingredients to the wet and beat on low speed until just barely combined. Then add the lemon zest, lemon juice and milk and beat on low speed until just combined..
5. Pour out the batter into the prepared muffin tins, filling them all the way to the top. Bake at 425°F for 5 minutes, then keep the muffins in the oven, but lower the temperature to 350°F for 13-15 additional minutes, or until a toothpick inserted into the centers comes out clean. Allow them to cool in the pan for 10 or so minutes, then remove them to a wire rack to cool completely..
6. Store in an airtight container for 3-4 days and enjoy!.

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