|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 338g||434%|
|Saturated Fat 70g||349%|
|Total Carbohydrate 1333g||485%|
|Dietary Fiber 34g||121%|
|Total Sugars 747g|
|Vitamin C 22mg||109%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Every bite of these decadent lemon poppy seed muffins have the sweet tang of lemon plus texture and crunch from poppy seeds. To make them even more delicious, a lemon drizzle is added on top of each muffin crown.
These muffins can be prepared in a jumbo-sized muffin tin for extra wow-factor and pizzazz, or they can be baked in a regular-sized tin if you prefer.
These bakery-style muffins are perfect for your next brunch get-together. Don't worry if you have friends who are vegan or vegetarian, because there's a version for them too. Pile them high in a basket in the center of the table for beautiful presentation. Your guests won't believe they are homemade! Serve with a mug of coffee or warm cup of your favorite herbal tea.
2 1/2 cups granulated sugar
1 1/2 teaspoons salt
3 large eggs
1 cup canola or vegetable oil
2 cups milk
5 3/4 cups all-purpose flour
3 tablespoons baking powder
1/3 cup lemon juice
2 1/2 teaspoons lemon extract
1/2 cup poppy seeds
1/3 cup unsalted butter, melted
2 cups confectioners' sugar
3 to 4 tablespoons freshly squeezed lemon juice
Gather the ingredients.
Heat oven to 350 degrees F. Grease jumbo-sized muffin tins or line with large-sized paper cups. In a large bowl, blend together sugar, salt, and eggs.
In a separate bowl, combine the oil and milk. Slowly add the milk mixture to the egg mixture to incorporate.
Add the flour and baking powder. Mix at low speed until all dry ingredients are incorporated, about 1 minute.
Add the lemon juice, lemon extract, and poppy seeds. Fold into the batter until thoroughly incorporated.
Fill the prepared muffin tins about 2/3 full to allow space for the muffins to rise without overflowing from the tin. Bake about 25 minutes or until a toothpick inserted in the center comes out clean.
Let muffins sit in tins a few minutes, then gently remove to a wire rack to cool.
For lemon drizzle, place melted butter and confectioners' sugar in a medium mixing bowl. Stir in 3 tablespoons of the lemon juice, adding another tablespoon if needed. Stir until you achieve the desired drizzling consistency.
Drizzle the glaze over the cooled muffins.
Allow the glaze to set before serving. Enjoy!
- Pure lemon extract is produced from lemon oil, which is drawn from the natural essence of fresh lemons. It is a bright flavor that adds even more lemon goodness to any recipe. Keep a bottle on hand in your pantry, and the possibilities are limitless as to how you can add it to both sweet and savory recipes.
- This recipe can also be prepared in regular sized muffin tins. Instead of making 18 jumbo muffins, it will yield 36 traditional muffins.