Lemon Poppy Seed Muffins

Lemon poppy seed muffins are one of our all time favorites. The bright, lemon flavor brings a little taste of summer with every bite. The poppy seeds scattered throughout add a little crunch and contrast to the soft lemon muffin. The combination of tangy lemon and the slight nuttiness of the poppy seeds creates the perfect muffin. 

Tips for the Lemon Poppy Seed Muffin Cups:

1. Squeeze the Zest: When incorporating lemon zest into the muffin batter, press the lemon zest with sugar using your hands. This step helps release the fragrant oils from the zest and ensures that the lemon flavor is evenly distributed throughout the muffins.
2. Creaming the Sugar and Butter: Creaming the sugar, lemon zest, oil, and butter together creates a light and fluffy texture in the muffins. Be sure to beat them on high speed for 2-3 minutes to incorporate air into the mixture.
3. Let the Batter Rest: Allowing the batter to sit for 1 hour before baking helps the flavors meld together and results in a more tender and flavorful muffin. We know it’s painful but patience is key!
4. Proper Baking Temperature: Start baking the muffins at a higher temperature of 400 degrees Fahrenheit for the first 5 minutes. Then, reduce the temperature to 350 degrees Fahrenheit and continue baking until a toothpick inserted into the center comes out clean. This technique helps create a beautiful domed top and ensures even baking.
5. Glaze: The lemon glaze adds a tangy and sweet finish to the muffins. Drizzle it over the slightly cooled muffins using a fork or piping bag for an extra touch of lemon goodness.
6. Moisture with Oil: Including oil in the muffin batter is a great way to add moisture and ensure a tender texture. The oil helps keep the muffins moist even after they have cooled. In this recipe, a quarter cup of oil is added along with the butter to contribute to the overall moistness of the muffins. The combination of oil and butter creates a delicious balance of flavor and moisture.

Lemon Poppy Seed Muffins Ingredient Notes:

• All-Purpose Flour: Use regular all-purpose flour for these muffins. It provides the perfect texture and structure.
• Lemon Zest: Freshly grated lemon zest brings a vibrant citrus flavor to the muffins. Make sure to use the outer yellow part of the lemon skin while avoiding the bitter white pith.
• Buttermilk: Buttermilk adds moisture and tenderness to the muffins. If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
• Poppy Seeds: These tiny black seeds not only add visual appeal but also a delightful crunch to the muffins. Make sure to use fresh and high-quality poppy seeds for the best flavor.

FAQs:

Print

Lemon Poppy Seed Muffin

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 15

Ingredients

• 1 1/4 cup sugar 250 g
• 1/4 cup oil 60 ml
• 1 stick butter 113 g
• 1 tablespoon vanilla extract 15 ml
• 1/2 teaspoon almond extract approximately 2.5 ml
• 2 eggs
• 1 cup buttermilk 250 ml
• 1 tablespoon lemon juice 15 ml
• 2 1/2 cups all-purpose flour 300 g
• 2 1/2 teaspoons baking powder 9 g
• 1/4 teaspoon baking soda 2 g
• 1 teaspoon salt 3 g, Diamond Kosher
• 2 tablespoons poppy seeds
• 1/4 cup lemon zest 60 ml

For the glaze:

• 1 cup powdered sugar 120 g
• 2 tablespoons lemon juice 30 ml

Instructions

• In a large bowl or the base of a stand mixer, add the sugar and lemon zest. Using your hands, squeeze together the sugar and the lemon zest. Continue to press together until the sugar is fragrant and the zest is well distributed
• Add in the oil and butter and cream on high speed for 2-3 minutes
• Add the egg, extracts and lemon juice and beat for 1 more minute
• Turn the mixer down to low speed and alternate adding the dry ingredients and buttermilk starting and ending with the dry
• Add the poppy seeds and mix until evenly combined
• Let the batter sit for 1 hour before baking
• Preheat the oven to 400 degree fahrenheit
• Scoop into a lined muffin pan until ~¾ full (it will make around 15 muffins)
• Bake for 5 minutes at 400 and then turn down the temperature and bake at 350 for 15 more minutes or until a toothpick comes out clean
• Set aside to cool slightly before glazing

Glaze:

• Mix together the powdered sugar and lemon juice. Drizzle over the muffins with a fork or piping bag