Description
Moist, tart, tangy, and topped with sanding sugar, these bakery-style lemon poppyseed muffins are the perfect breakfast treat!
Ingredients
- 3 cups (360g) all-purpose flour
- 1 cup (190g) granulated sugar
- 3 teaspoons (10g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (4g) salt
- 2 tablespoons (17g) poppyseeds
- 2 large eggs (100g), at room temperature
- ¼ cup (59ml) vegetable oil
- 3 tablespoons (42g) unsalted butter, melted and cooled
- 1 cup (236ml) buttermilk, at room temperature
- ⅓ cup (64g) sour cream, at room temperature
- 2 tablespoons (10g) fresh lemon zest (about 3 large lemons)
- 3 tablespoons (44ml) lemon juice
- Sanding Sugar
Instructions
- Combine the flour, sugar, baking powder, baking soda, salt, and poppyseeds in a medium or large bowl, and whisk together until they are thoroughly combined.
- Add the eggs to a separate large bowl and beat with a whisk until pale yellow. Pour in the vegetable oil, melted butter, lemon juice, buttermilk, sour cream, and lemon zest.
- Fold about ⅓ of the dry ingredients into the wet ingredients with a wooden spoon or silicone spatula. Continue adding the dry ingredients until they are all incorporated; try not to overmix. The batter will be thick and wet.
- Cover the batter with plastic wrap and let it rest at room temperature for 30 minutes. While the batter is resting, preheat the oven to 425°F.
- Line 2 (12-cup) muffin tins with 6 liners in one and 6 liners in the other, one in every other cup. Use a large cookie scoop, add 2 scoops of batter to each liner (6 tablespoons of batter each). Sprinkle the tops with plenty of sanding sugar.
- Bake the muffins on the middle rack of the oven for 6 minutes at 425°F. Then, without opening the oven, lower the temperature to 350°F, and bake for another 12-17 minutes or until the muffins are tall and a toothpick inserted in the middle of the center muffins comes out clean.
- Let the muffins rest in the pan for 10-15 minutes, then transfer to a cooling rack and let them cool to room temperature. If you find they are sticking to the pan, gently run a knife around the bottom of the pan. Store in an airtight container on the counter for up to 3 days.
Notes
- Storage: Store the muffins airtight at room temperature for up to 3 days.
- Freezing: Freeze the muffins in a freezer-safe container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 Muffin
- Calories: 290
- Sugar: 17.9 g
- Sodium: 191 mg
- Fat: 10.7 g
- Carbohydrates: 44 g
- Fiber: 1.3 g
- Protein: 5.7 g
- Cholesterol: 43.1 mg