Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 1/2 Cup powdered sugar; 1/2 teaspoon vanilla extract; 2 Tablespoon heavy cream

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These Lemon Poppy Seed muffins are soft and moist, with a tangy and sweet flavor. They’re easy, made in 20 minutes and without an electric 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.

Dry Ingredients Lemon Poppy Seed Muffins

Wet Ingredients Lemon Poppy Seed Muffins

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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5 from 3 votes