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Kristina VanniÂ
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.
Ingredients
- Muffins:
- 2 1/2 cups granulated sugar
- 1 1/2 teaspoon salt
- 3 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
- Lemon Drizzle:
- 1/3 cup butter, melted
- 2 cups confectioners' sugar
- 3-4 tablespoons lemon juice
Steps to Make It
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Gather the ingredients.
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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.Â
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In a separate bowl, combine the oil and milk. Slowly add the milk mixture to the egg mixture to incorporate.
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Add the flour and baking powder. Mix at low speed until all dry ingredients are incorporated, about 1 minute.Â
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Add the lemon juice, lemon extract, and poppy seeds. Fold into the batter until thoroughly incorporated.Â
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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.Â
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Let muffins sit in tins a few minutes, then gently remove to a wire rack to cool.Â
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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.
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Drizzle the glaze over the cooled muffins.Â
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Allow the glaze to set before serving. Enjoy!
Recipe Tips
- 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.