Description
Zesty lemon poppy seed muffins bring sunshine to breakfast tables with their tangy, delicate crumb. Perfectly balanced between sweet and citrusy, these morsels will brighten morning moments and delight bakery enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (180 ml) buttermilk (or milk with 1 tablespoon lemon juice)
Leavening and Seasoning Ingredients:
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
Citrus and Glaze Ingredients:
- ¼ cup (60 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Prepare the oven by heating it to a toasty 375°F (190°C), ensuring an ideal baking environment for your muffins.
- Protect your muffin tin by coating it with non-stick cooking spray or nestling paper liners into each cup, creating a smooth release surface for the delicate batter.
- Zest the lemons thoroughly, capturing the bright, aromatic oils from the outer skin while avoiding the bitter white pith underneath.
- In a spacious mixing bowl, combine the dry ingredients, whisking flour, sugar, poppy seeds, baking powder, and salt until they’re evenly distributed and look like a soft, pale mixture.
- Create a well in the center of the dry ingredients, then gently fold in the wet components – eggs, milk, melted butter, and freshly squeezed lemon juice – stirring until just combined to maintain a tender muffin texture.
- Incorporate the lemon zest into the batter, allowing its citrusy essence to infuse throughout the mixture and provide a vibrant, tangy undertone.
- Carefully divide the batter among the prepared muffin cups, filling each approximately three-quarters full to allow proper rising and prevent overflow.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes, watching for a golden-brown top and testing with a toothpick that emerges clean when inserted into the center.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to complete cooling, preserving their delicate structure.
Notes
- Zest lemons before juicing to maximize flavor extraction and prevent wasting precious citrus oils.
- Use room temperature eggs and butter for smoother batter mixing and more consistent muffin texture.
- Fold poppy seeds gently into the batter to prevent overmixing, which can create dense, tough muffins.
- Replace some all-purpose flour with whole wheat flour for added nutrition without compromising the light, tender crumb.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg