Apple Muffins

On a crisp fall morning, these apple muffins really hit the spot. They’re moist, warmly spiced, and studded with tender chunks of apple. A sweet cinnamon crumble sits on top of them, offering a delicious crunchy contrast to their soft middles. Pa…


On a crisp fall morning, these apple muffins really hit the spot. They’re moist, warmly spiced, and studded with tender chunks of apple. A sweet cinnamon crumble sits on top of them, offering a delicious crunchy contrast to their soft middles. Pair one with a hot cup of coffee, and you’ll have a hard time finding a more enticing autumn treat. I speak from experience. The temps dropped here late last week, just in time for the first day of fall. I made a batch of these apple muffins to celebrate, and I haven’t been able to resist eating one […]

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are perfectly bright and zingy! Cover them in a lemon glaze for even of a…

A Couple Cooks – Recipes worth repeating.

These lemon poppy seed muffins are perfectly bright and zingy! Cover them in a lemon glaze for even of a citrus pop.

Lemon Poppy Seed Muffins

When it comes to baked goods, there’s nothing like a great banana muffin or blueberry muffin. But if you’re a citrus-lover, there’s another in the muffin hall of fame: Lemon Poppy Seed Muffins! This muffins recipe is bright and zingy, with just the right light texture and citrusy zing. Seal the deal by drizzling on a quick, flavor-popping lemon glaze. These are the perfect fun recipe for a special breakfast or brunch: or leave them un-glazed for quick breakfasts throughout the week.

Ingredients in lemon poppy seed muffins

The most important ingredient in a lemon poppy seed muffins recipe? Fresh lemons! There’s no substitute for the bright, tangy juice and citrus pop of lemon zest. Outside of poppy seeds, the rest of the players are all common pantry and refrigerate ingredients. Here’s what you’ll need to make this recipe:

  • All purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Eggs
  • Vegetable oil
  • Greek yogurt
  • Milk
  • Lemon juice and lemon zest
Lemon Poppy Seed Muffins

Lemon juice and zest

How many lemons do you need to buy for lemon poppy seed muffins? Here’s a key for how much lemon juice and zest comes from one lemon:

  • How much juice in one lemon? One medium lemon yields about 3 tablespoons juice; one large lemon yields 4 tablespoons juice or more.
  • How much zest in one lemon? One medium lemon has about 1 tablespoon lemon zest.
  • For this recipe, you’ll need 4 tablespoons lemon juice and 2 tablespoons lemon zest. So, make sure to buy 2 medium lemons.

Tips for this lemon poppy seed muffins recipe

Outside of the ingredients list, this lemon poppy seed muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Zest your lemon first before juicing it! It’s difficult to grate once it’s juiced, so don’t forget the zest.
  • Microplane makes for easy zesting. microplane grater is a handheld grater with sharp holes in it and it’s quicker and easy to clean than a box grater.
  • Resist the urge to overmix the batter. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We think a good muffin should be tall with a generous muffin top, so batter amount may be more than you’re used to.
  • Baking at 400 degrees makes a taller muffin. Baking muffins at 400 degrees Fahrenheit makes a taller and fluffier muffin than at 350 (plus, it’s quicker!).
Lemon Poppy Seed Muffins

These lemon poppy seed muffins are deliciously zingy, with a hefty amount of lemon flavor. But want to step it up a bit? Add the the lemon glaze, which infuses a huge citrus burst. It’s not required, but we think it brings the flavor to just the right pop. Here’s what to know about the glaze:

  • Wait until the muffins are cool prior to icing. Otherwise, the icing will melt into the muffins.
  • Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky.
  • Use less if desired. You can make a half recipe of the icing if you’re worried about too much sugar in your muffins.

Storage info

What’s the best way to serve lemon poppy seed muffins? The icing will hold up at room temperature for a few days, though if you’re planning to freeze some muffins it’s best to freeze them un-iced. Here’s what to know:

  • At room temperature: Store up to 3 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.
Lemon Poppy Seed Muffins

More muffins recipes

Love baking? Here are a few more of our top classic muffins recipes:

This lemon poppy seed muffins recipe is…

Vegetarian.

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12

Description

These lemon poppy seed muffins are perfectly bright and zingy! Cover in a lemon glaze for even of a citrus pop.


Ingredients

For the lemon poppy seed muffins

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons poppyseeds
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest*

For the lemon glaze (optional)

  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, poppy seeds, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, lemon juice and lemon zest. Stir the wet ingredients into the dry ingredients with a spatula until a thick batter forms. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. 
  3. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
  4. For the glaze: In a medium bowl, mix the powdered sugar with the lemon juice until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle with a fork across the muffins in a diagonal pattern.
  5. Serve: Eat immediately or store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or freeze unglazed muffins for up to 3 months.

Notes

*One lemon yields about 1 tablespoon lemon zest, so buy 2 lemons for this amount of lemon zest and juice (including the glaze).

  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked Good
  • Diet: Vegetarian

Keywords: Lemon poppy seed muffins

A Couple Cooks - Recipes worth repeating.

Apple Vanilla Bean Bundt Cake

Apple Vanilla Bean Bundt Cake
Pumpkin desserts tend to jump into the spotlight when fall rolls around, but apple desserts are fall favorites for me, too. Whether you’re talking about apple pies, breads or muffins, apple desserts are always crowd-pleasers. Like pumpkin in fall desserts, apples are often paired with spices like cinnamon and nutmeg – sometimes to …

The post Apple Vanilla Bean Bundt Cake appeared first on Baking Bites.

Apple Vanilla Bean Bundt Cake
Pumpkin desserts tend to jump into the spotlight when fall rolls around, but apple desserts are fall favorites for me, too. Whether you’re talking about apple pies, breads or muffins, apple desserts are always crowd-pleasers. Like pumpkin in fall desserts, apples are often paired with spices like cinnamon and nutmeg – sometimes to the point where the natural sweetness of the apple is dominated by the flavor of the spice. This Apple Vanilla Bean Bundt Cake keeps apple in the spotlight by pairing fresh apple with vanilla bean – and while it may not be the most traditional apple cake flavor combination, it is an amazing one.

As the name Apple Vanilla Bean Bundt Cake suggests, I used real vanilla bean in this recipe. The bean should be split and the seeds should be scraped out and added to the apple cake batter. The vanilla seeds will leave small specks throughout the cake once they are stirred in. The vanilla not only highlights the flavor of the apple, but it adds a subtle floral flavor that reminds me of apple blossoms, not just of apples. You can substitute in a couple of teaspoons of vanilla extract for the vanilla bean if you don’t have one available, but the investment of the bean is well worth it because you’re not going to the get same floral vanilla quality without using a whole bean.

The batter itself is loaded with plenty of shredded apples which ensure that apple is distributed evenly in every bite. You do not need to peel the apples before shredding because any peel will be shredded into such small bits that they won’t be noticeable in the finished cake.

The cake has a tender, moist crumb and is very satisfying to eat. I finished mine off with a little bit of vanilla glaze to boost the flavor of the vanilla even more, but you could stick to a dusting of confectioners’ sugar if you want to keep things simple. If you like your cake with a little extra frosting, a thinned-down cream cheese frosting (just add a little extra milk until it is pourable) that is flavored with vanilla beans would also be a nice alternative. Regardless of what topping you choose, the cake will be delicious and it will keep very well for several days after baking.

Apple Vanilla Bean Bundt Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 3/4 cups sugar
3 large eggs
1/2 cup vegetable oil
1 vanilla bean
1 1/2 cups shredded apple (3 medium apples)
1/4 cup plain apple sauce
1/2 cup milk

Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together sugar and eggs until light. Stir in the vegetable oil. Split the vanilla bean lengthwise and use the back of a knife to scrape out the seeds. Save the pot to make the vanilla glaze. Add the seeds to the batter and stir in shredded apples and apple sauce. Blend in half of the flour mixture, followed by the milk. Stir in all the remaining dry ingredients and mix until batter is uniform and no streaks of flour remain.
Pour batter into prepared pan.
Bake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean and the cake springs back when lightly pressed.
Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Serves 12.

It isn’t worth using a second vanilla bean just for the glaze. Re-scrape the vanilla bean that you used in your cake to get the last seeds and add them in to the glaze. If you can’t get any seeds at all, simply trim a 1/2-inch piece off of a fresh vanilla bean, scrape the seeds out and add that to your glaze. Store the leftover bean in a glass container until you’re ready to use it in another project.

Vanilla Bean Glaze
1/2-1-inch piece vanilla bean
2 tbsp butter, softened
2 tbsp milk
1 1/2 cups confectioners’ sugar

Split the vanilla bean and scrape out the seeds using the back of a knife. In a medium bowl, beat together vanilla, butter, milk and 1/2 cup confectioners’ sugar. Gradually blend in the remaining confectioners’ sugar until the frosting becomes thick, smooth and pourable.
Drizzle onto cooled cake.

The post Apple Vanilla Bean Bundt Cake appeared first on Baking Bites.

Cinnamon Apple Scones

This post is in partnership with Jewel-Osco®. Happy September! Fall may not officially start until the 22nd, but I’m already excited for warming soups, comforting pastas, and cozy baked goods like these cinnamon apple scones. These cute little tr…


This post is in partnership with Jewel-Osco®. Happy September! Fall may not officially start until the 22nd, but I’m already excited for warming soups, comforting pastas, and cozy baked goods like these cinnamon apple scones. These cute little treats are everything I crave on a crisp fall morning. They’re lightly sweet, moist, and warmly spiced, with a delicious apple-y flavor that pairs perfectly with a steaming cup of coffee or tea. They’re easy to make, and I love that all the ingredients are available at the Jewel-Osco® just down the street from our house. Check out the recipe below, or head […]

Zucchini Brownies

As soon as I finish writing this post, I’m heading to the kitchen and making more of these zucchini brownies. It’s impossible for me to sit here, looking at photos of their glossy tops and gooey, chocolatey middles and NOT start to crave th…


As soon as I finish writing this post, I’m heading to the kitchen and making more of these zucchini brownies. It’s impossible for me to sit here, looking at photos of their glossy tops and gooey, chocolatey middles and NOT start to crave them. Tell me they’re tempting you too? The really fun thing about this zucchini brownies recipe is that even though is has 2 WHOLE CUPS of zucchini inside it, the zucchini is almost undetectable. It melts into the rich chocolate batter, giving the brownies an amazing moist and gooey texture. I’ll admit that they’re slightly cakier than […]

Tomato Galette

There are so many reasons to love this summer tomato galette, but one of the biggest is that it will make your kitchen smell amazing. I mean, it’s not surprising. Roasted tomatoes create a pretty tempting aroma on their own. Add buttery pastry to…


There are so many reasons to love this summer tomato galette, but one of the biggest is that it will make your kitchen smell amazing. I mean, it’s not surprising. Roasted tomatoes create a pretty tempting aroma on their own. Add buttery pastry to the mix, and OF COURSE you’re going to be glued to the oven door, anxiously waiting for the minute you can take this tomato galette out of the oven and taste your first slice. Speaking of the oven… I know it might seem crazy to crank it up to 400°F and bake a galette – of […]

Chocolate Zucchini Bread

This double chocolate zucchini bread recipe is based on the chocolate zucchini muffins from our first cookbook. While I love that recipe, I wanted to make a version that would work well as a loaf for slicing and enjoying with a morning latte or afterno…


This double chocolate zucchini bread recipe is based on the chocolate zucchini muffins from our first cookbook. While I love that recipe, I wanted to make a version that would work well as a loaf for slicing and enjoying with a morning latte or afternoon coffee. This super easy, delicious chocolate zucchini bread recipe came out better than I could have imagined. It has a perfect cakey crumb, delectable moist texture, and rich chocolate flavor. Like my traditional zucchini bread recipe, this one makes two loaves. We gobble them up pretty quickly at our house, but if you have extra, […]

Blueberry Cobbler

When life gives you blueberries, make blueberry cobbler! In our corner of the Midwest, blueberry season has just begun. We’re enjoying these bursty, sweet-tart fruits in as many ways as we can. Fresh, in muffins, simmered into a syrupy compote&#8…


When life gives you blueberries, make blueberry cobbler! In our corner of the Midwest, blueberry season has just begun. We’re enjoying these bursty, sweet-tart fruits in as many ways as we can. Fresh, in muffins, simmered into a syrupy compote… But when we’re in the mood for a real treat, I make this blueberry cobbler. I really love this recipe because it puts the fresh fruit front and center. I only sweeten it lightly, letting the berries’ natural sweetness shine, and I skew heavy on the ratio of fruit to biscuit topping. This blueberry cobbler recipe features a thin layer […]

Ice Cream Cake

It’s the start of a long summer weekend – what better way to celebrate than with a homemade ice cream cake?! Until I started making this ice cream cake recipe, every slice of ice cream cake I’d ever eaten was the same. I’m sure …


It’s the start of a long summer weekend – what better way to celebrate than with a homemade ice cream cake?! Until I started making this ice cream cake recipe, every slice of ice cream cake I’d ever eaten was the same. I’m sure you know the kind. It has layers of chocolate and vanilla ice cream, cookie crumbles, and hot fudge, with swooshes of whipped cream frosting decorating the outside. I’ll admit that the combination is delicious, but when I started working on this ice cream cake recipe, I wanted to do something different. I loved the idea of […]

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I am a cherry pie enthusiast. Well, honestly, I’m an all-kinds-of-pie enthusiast, but I’ll always have a soft spot for cherry pie especially. For me, it’s a nostalgic treat. It reminds me of visiting my grandma on her farm in Kansas d…


I am a cherry pie enthusiast. Well, honestly, I’m an all-kinds-of-pie enthusiast, but I’ll always have a soft spot for cherry pie especially. For me, it’s a nostalgic treat. It reminds me of visiting my grandma on her farm in Kansas during the summer when I was a kid. She had a grove of tart cherry trees, and if we timed our visit right, we’d be there when the branches were heavy with ruby red fruit. All those sour cherries meant one thing: we’d be making a homemade cherry pie. Maybe two, if we were lucky. This sour cherry pie […]