Lemon Poppy Seed Muffins
These Lemon Poppy Seed muffins are soft and moist, with a tangy and sweet flavor. They’re easy, made in 20 minutes and without a mixer!
The addition of Lemon Lifeway Kefir helps these muffins stay super moist; also, the acidity from the Kefir helps activate baking soda and makes them fluffy and light.
Lifeway Kefir is a fermented milk drink similar to thin yogurt; it is high in protein, calcium and Vitamin D. It has probiotics that support the digestive system and is up to 99% lactose free.
This post is sponsored by Lifeway Kefir. Thank you for supporting the brands that make Sweet Fix Baker possible! all thoughts and opinions are my own.
Tips and Tricks for making the perfect muffins
To have soft and fluffy muffins, there are a few things to consider before starting to make them:
- Make sure your egg, milk and Kefir are at room temperatura. Take them out of the fridge 2 hours prior to using
- Use the muffin mixing metod: mix your wet and dry ingredients separately, then add your wet ingredients to your dry ingredients and mix by hand until JUST combined
- Do not overmix your muffin batter or you could end up with tough, doughy muffins. I would say this is the most common mistake! It’s ok if you have some lumps in your batter, as long as you don’t over mix!
Use an Ice scream scoop to spoon the batter into your tins and have evenly sized muffins. For my muffin tins 2 scoops worked perfecty
Ingredients for Lemon Poppy Seed Muffins:
- All purpose flour
- Granulated sugar
- Baking Soda
- Baking powder
- Salt
- Poppy seeds
- Lemon Lifeway Kefir
- Oil
- Egg
- Pure vanilla extract
- Lemon Juice and zest
How to make Lemon Poppy Seed Muffins? (with how-to photos and video)
Line muffin liners in muffin tins and set aside. Pre-heat oven to 400 F.
In a medium sized bowl mix flour, sugar, baking soda, baking powder, salt and poppy seeds, until very well combined.
In a separate small bowl mix Kefir, milk, oil, egg, vanilla extract, lemon juice and lemon zest.
Add your wet ingredients to your dry ingredients and mix by hand until just combined. It is very important that you do not over mix your batter or your muffins could turn out tough! you will have lumps in your batter, this is perfectly normal!
With an ice cream scoop, fill your muffin tins to 2/3 full (about 2 scoops). Bake for 5 minutes and reduce heat to 375 F, bake for an additional 17-20 min or until a toothpick inserted in the middle comes out clean
Let muffins cool in the baking tins for 5 minutes, then transfer to a wire rack and let them cool completely.
Mix all of your glaze ingredients until no lumps are visible, and drizzle on top of cooled muffins
Storing your Muffins
Store your muffins in an air tight container at room temperature. I found that leaving a small gap to let in air will prevent the muffin liners from peeling off from your muffins.
They’re best eaten within 3 days.
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Lemon Poppy Seed Muffins
Ingredients
Muffins:
- 2 1/2 Cups all-purpose flour
- 3/4 Cups granulated sugar
- 1/4 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 Tablespoon Poppy seeds
- 1 1/4 Cup Lemon Lifeway Kefir room temperature
- 1/2 Cup Milk room temperature
- 1/2 Cup canola oil
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoon freshly squeezed lemon juice
- Zest of 1 lemon
Glaze
- 1/2 Cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoon heavy cream
Instructions
- Line muffin liners in muffin tins and set aside. Pre-heat oven to 400 F
- In a medium sized bowl mix flour, sugar, baking soda, baking powder, salt and poppy seeds, until very well combined
- In a separate small bowl mix Kefir, milk, oil, egg, vanilla extract, lemon juice and lemon zest
- Add your wet ingredients to your dry ingredients and mix by hand until just combined. It is very important that you do not over mix your batter or your muffins could turn out tough! you will have lumps in your batter, and this is perfectly normal!
- With an ice cream scoop, fill your muffin tins to 2/3 full (about 2 scoops). Bake for 5 minutes and reduce heat to 375 F, bake for an additional 17-20 min or until a toothpick inserted in the middle comes out clean
- Let muffins cool in the baking tins for 5 minutes, then transfer to a wire rack and let them cool completely
- Mix all of your glaze ingredients until no lumps are visible, and drizzle on top of cooled muffins. Enjoy!
Video
Notes
- Remove from fridge the egg, milk and Kefir 2 hours before using
- DO NOT over mix or your batter or you muffins could turn out tougher and breadier! it is perfectly normal to have lumps in your batter
