If you are in the mood for a delightful and refreshing snack, these Lemon Poppy Seed Muffins are the perfect choice. Bursting with zesty lemon flavor and the delightful crunch of poppy seeds, they are a bright and cheery addition to any breakfast or brunch spread. These muffins are not only delicious but also easy to make, ensuring a treat that’s sure to please.
Tips to Make the Lemon Poppy Seed Muffins Recipe:
1. Fresh Lemon Zest and Juice: Using freshly grated lemon zest and freshly squeezed lemon juice enhances the flavor significantly. Avoid bottled lemon juice as it can have a flat taste.
2. Buttermilk Substitute: If you don’t have buttermilk, you can use a common substitute: mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for about 5 minutes before using it in the recipe.
3. Avoid Overmixing: When combining your dry and wet ingredients, gently fold them together until just combined. Overmixing can lead to dense and tough muffins.
4. Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature before mixing. This allows for better incorporation and a smoother batter resulting in fluffier muffins.
5. Filling the Muffin Tins: Fill your muffin tins about three-quarters full to allow them to rise properly without spilling over. Use an ice cream scoop for even portions.
How to Make Lemon Poppy Seed Muffins Recipe?
Lemon Poppy Seed Muffins Recipe
Equipment
- 1 Muffin Tin For baking the muffins
- 1 Mixing Bowls For mixing the ingredients
- 1 Electric Mixer For beating the batter
- 12 Muffin Liners For easy removal of muffins
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tbsp Poppy seeds
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter Melted and cooled
- 2 Large eggs
- 3/4 cup Milk
- 2 tbsp Lemon juice Freshly squeezed
- 1 tbsp Lemon zest Freshly grated
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, beat the melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
