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](https://eggcellent.recipes/wp-content/uploads/2024/08/Lemon-Poppy-Seed-Muffins-Recipe-300x300.png)
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.