Side Pannel
Lemon Poppy Seed Muffins Vanilla Extract
- Prep Time: 15 minutes
- Cooking Time: 18 minutes
- Serves: 15 muffins
Lemon Poppy Seed Muffins Vanilla Extract
- Recipe Submitted by Parfait on 10/27/2014
Category: Holiday, Desserts
Ingredients List
- 3 cups all-purpose flour
- 3 Tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup + 2 Tbsp granulated sugar
- 6 Tbsp unsalted butter, softened
- 1/4 cup canola or vegetable oil
- 1 Tbsp lemon zest
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- 2/3 cup milk
- 2/3 cup sour cream
- 3 Tbsp lemon juice
- Glaze
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
Directions
1. Preheat oven to 400 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together sugar, butter, lemon zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract. In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
2. Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition. Divide batter among 12 - 15 muffin cups** filling each to the top and bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.
2. Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition. Divide batter among 12 - 15 muffin cups** filling each to the top and bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.
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