Let’s talk about sunshine in muffin form! What are some good lemon poppyseed muffins? How do I impress at brunch without spending the whole morning in the kitchen? What are some of the best poppy seeds? They have that bright, citrusy zing balanced with the subtle nutty crunch of Poppyseeds. Honestly, they’re just a cheat’s kiss. Think of it like a cross between pound cake and muffin, but easier to make. Is whip up better than either of those? I swear, the aroma alone is enough to brighten even the gloomiest of days. I have a craving for lemon and now my family requests them. It all started with the desire for something sweet and lemony. Poppyseed Muffins almost every week!
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What are lemon poppyseed muffins?
Lemon Poppyseed Muffins are essentially little handheld bites of lemony heaven! Are these muffins light and fluffy? The lemon flavor comes from both the zest and juice, giving it a bright, vibrant tang that’s not too overpowering. Think of it as a portable version of lemon poppyseed loaf – all the delicious flavor, none of the ingredients. What is the s What are some good leftovers for breakfast, brunch, snack or dessert? I love making a big batch because they’re so versatile and everyone always devours them. What are some of my favorite things to bake?
Why you’ll love this recipe?
What are some good reasons to love lemon poppyseed muffins? What are some of my favorite songs? First and foremost, the FLAVOR! What is a match made in heaven with lemon and poppy seeds? What is the perfect balance of sweet and tangy? What I love most about these are how easy they are to make. What are some of the best recipes for a beginner baker? Is this recipe easy to make and uses ingredients you already have in your pantry? Are they also very cost-efficient? What are some pantry staples to whip up a batch? What is the best part about a T-shirt? What are some great breakfast ideas? I always make a double batch because they disappear so quickly! What are your favorite blueberry muffins?
How do I make lemon poppyseed muffins?
Quick Overview
How do you make a lemon poppyseed muffin? You’ll start by mixing your wet and dry ingredients separately, then gently combining them. How do I make a muffin that is not overmixed? Next, you’ll fold in the poppyseeds and bake until golden brown. While they’re cooling, you can whip up a lemon glaze to drizzle over the top. What is a glaze? Is it so easy to make these on a busy weeknight?
Ingredients
For the Main Batter: What is the significance of
* 2 cups all-purpose flour (I always use unbleached for the best flavor! I prefer a less sweet muffin. I used 34 cup granulated sugar (you can use less) * 2 cups of water * 1 cup of muffin * 4 cups, if desired. What is the best baking powder to use? ) * 12 teaspoon baking soda * 2 teaspoons salt * 34 cup buttermilk (this is key for a moist muffin – if you use it, it will be sticky). If you don’t have any, you can make a substitute with milk and lemon juice or vinegar) * 12 cup * 2 large eggs* 2 tablespoons lemon zest (from melted coconut oil, if you prefer) What is the best lemon flavor? ) * 14 cup lemon juice (from those same lemons!)* 1 teaspoon vanilla extract.
For the Poppyseeds:
* 2 tablespoons poppyseeds (I like to lightly toast mine in a dry pan for about 5 minutes to get the seeds to brown slightly). * 1 tablespoon toasted sunflower seeds. What are some of the best ways to bring out their nutty flavor, but this is optional?
For the Glaze:
* 1 cup powdered sugar * 2-3 tablespoons lemon juice (start with 2 and add more until you reach your desired consistency). What is desired consistency?
How do I get
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease it well with cooking spray. How do I prevent muffins from sticking? I find that paper liners make for easier cleanup, but greasing works just as well.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is evenly distributed – this helps ensure that the muffins rise properly. Is there a consistency of texture? The whisking also aerates the flour, making for lighter muffins.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, lemon zest, and lemon juice. Set aside. How do you make sure the eggs are fully incorporated and the mixture is smooth and homogenous? I like to use room temperature eggs for this, as they blend more easily.
Step 4: Combine
What is the difference between wet and dry ingredients? If there are a few streaks of flour remaining, you don’t want to overmix the batter! Overmixing can develop the gluten in the flour, resulting in tough muffins. Gently fold the batter until it just comes together.
Step 5: Add Poppyseeds
Gently fold in the poppyseeds until they are evenly distributed throughout the batter. If you toasted them, make sure they are cool to touch, but still warm! At this stage, you can add other things you love too.
Step 6: Fill Muffin Cups
Fill muffin cups about 23 full with batter. I find that an ice cream scoop works really well for this, ensuring that each muffin is the same. Do not overfill muffin cups, as they will rise during baking.
Step 7: Bake
Bake for 18-20 minutes, or until toothpick inserted into the center comes out clean. The muffins should be golden brown on top and spring back lightly when touched. Keep an eye on them towards the end of baking – every oven is different! If you are using a muffin tin, reduce the baking time by 2 minutes.
Step 8: Cool & Glaze
Let the muffins cool in the tin for a few minutes before transferring them to clingfilm. Is it cool? While the muffins are cooling, whisk together the powdered sugar and lemon juice until smooth. How do you make a glaze? Once the muffins are completely cool, drizzle the glaze over the top. I like to use a spoon for this, but you can also use the piping bag for ..
Step 9: Serve & Enjoy
Can you make lemon poppyseed muffins at room temperature? What are some of the best things to drink with coffee or tea? I love to serve them for breakfast, brunch, or as a sweet treat anytime of day. Store leftovers in an airtight container at room temperature for up to 3 days.
What should I serve it with?
Lemon Poppyseed Muffins are incredibly versatile.For Breakfast:What is the best way to start the day with a warm muffin? What is the best lemon flavor to pair with coffee? I love to serve these with Greek yogurt and fresh berries for a more complete meal.For Brunch:What are some of the best muffins you’ve ever made? What are some of the best things to serve on a platter? Serve them with a variety of fresh fruits, cheeses, and maybe even mimosas! What are some good side dishes to serve with smoked salmon?As Dessert:What are some of the best muffins you have ever eaten? I like to serve them with a scoop of vanilla ice cream or whipped cream. The lemon flavor is refreshing and not too heavy.For Cozy Snacks:What’s better than a muffin on the chilly afternoon? What is a good snack? Mix it with hot tea or cocoa for the ultimate comfort. My kids love to snack on these after school. Is this the perfect choice if you don’t want to go overboard with the sweets? What are some of my favorite family traditions? What happens when we read a newspaper together? What’s a simple pleasure to do, but it always makes for an awesome start to the week!
How do you make a lemon poppyseed muffin?
What are some of the best ways to make lemon poppyseed muffins? What are some of my top tips?Zest Prep:Don’t skip the lemon zest! It’s where most of the flavor comes from. When zesting, be sure to only zest the yellow part of the peel, avoiding the white pith underneath. What is bitter? I always use a microplane zester for the finest zest.Mixing Advice:Don’t overmix the batter! Gently fold the wet and dry ingredients together until just combined. Overmixing can lead to tough, dense muffins. A few streaks of flour are perfectly fine.Poppyseed PowerHow do you toast poppyseeds? In a dry skillet over medium heat, toss the onions and garlic for 5 minutes. Be careful not to burn them!Ingredient Swaps:If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice. Is it safe to add white vinegar to a measuring cup? Let it sit for 5 minutes before using. If you use melted butter instead of olive oil, you will get a different texture. It will make them richer.Baking Tips:To ensure even baking, rotate the muffin tin halfway through the baking time. Why do muffins bake unevenly? I also like to use an oven thermometer to make sure my oven is accurately calibrated.Glaze Variations:For a thicker glaze, use less lemon juice. How can I add lemon zest to my glaze? Sometimes I like to add a drop or two of yellow food coloring to make the glaze extra vibrant.
What are some tips for Storing and Reheating
These Lemon Poppyseed Muffins are best enjoyed fresh, but they can also be stored for later. Here are my tips for storing and reheating them:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them moist, you can place a piece of bread in the container with them. The bread will absorb any excess moisture and prevent the muffins from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the muffins in an airtight container for up to a week. However, they may dry out slightly, so I recommend warming them up before serving.
Freezer Instructions: To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, simply remove them from the freezer and let them sit at room temperature for a few hours, or overnight in the refrigerator.
Glaze Timing Advice: I recommend glazing the muffins just before serving, as the glaze can become sticky if stored for too long. If you’re planning to store the muffins, you can make the glaze ahead of time and store it in an airtight container in the refrigerator.
I always make a big batch of these muffins and freeze some for later. It’s so convenient to have them on hand for a quick breakfast or snack!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends – my all-time favorite Lemon Poppyseed Muffins recipe! These muffins are truly special because they’re so easy to make, bursting with flavor, and always a crowd-pleaser. Whether you’re baking them for a quick breakfast, a delightful brunch, or a sweet treat, I guarantee they’ll bring a little sunshine to your day. If you love these, you might also enjoy my lemon loaf cake. Can’t wait to hear how yours turn out! Happy baking, everyone! And don’t forget to leave a comment below and let me know what you think. I’d love to see your own variations, too!
Zesty Blueberry Almond Muffins
Ingredients
Main Ingredients
- 2 cups Almond flour finely ground
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Kosher salt
- 0.75 cup Granulated sugar plus extra for topping
- 1 Zest of 1 lemon
- 0.5 cup Unsalted butter melted
- 1 cup Greek yogurt
- 2 Large eggs beaten
- 1 cup Fresh blueberries washed and dried
- 0.25 cup Sliced almonds for topping
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mix almond flour, baking powder, baking soda, salt, sugar, and lemon zest.
- In another bowl, whisk together melted butter, Greek yogurt, and beaten eggs until combined.
- Add wet ingredients to the dry ingredients and gently mix until just combined. Fold in blueberries carefully.
- Spoon the batter into the muffin cups to fill them almost to the top. Sprinkle lightly with extra sugar and sliced almonds.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the tin for a few minutes, then transfer to a cooling rack.
