Lemon Poppy Seed Muffins
These muffins get their bright flavor from fresh lemon juice AND zest – not just extract. The poppy seeds add a subtle crunch that makes each bite interesting.
I use buttermilk instead of regular milk. Creates a tender crumb that stays moist for days.
Fresh Lemon Zest Changes Everything
Microplane your lemon zest directly into the sugar. The oils release immediately and infuse the entire batter. Bottled lemon juice works fine, but fresh zest is non-negotiable. You need that bright citrus punch hitting your nose before you even taste the muffin.
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Don’t Overmix the Batter
Stir just until flour disappears. Lumpy batter makes fluffy muffins. Smooth batter creates dense hockey pucks. Count your stirs if you have to – stop at 15 maximum. The poppy seeds will distribute themselves as you fold gently.
Oven Temperature Matters More Here
Start at 425°F for the first 5 minutes, then drop to 375°F. That initial blast creates the dome top. Lower heat finishes the inside without burning the bottom. Your oven runs hot? Drop both temperatures by 25 degrees.
Getting Perfect Muffin Tops
- Fill cups 3/4 full for bakery-style domed tops. Any fuller and they’ll overflow, any less and they’ll be flat.
- Room temperature buttermilk mixes easier. Pull it from fridge 30 minutes before baking or microwave for 15 seconds.
Frequently Asked Questions
Which poppy seeds work best for baking?
Blue poppy seeds from the spice aisle. They’re fresher than bulk bin seeds and won’t taste stale or bitter.
Should I substitute regular milk for buttermilk?
Add 1 tablespoon lemon juice to 1 cup regular milk. Let sit 5 minutes before using. Won’t be quite as tangy though.
How long do these stay fresh?
Three days covered at room temperature. Freeze for up to 3 months in freezer bags.
Must-Have Items
Lemon Poppy Seed Muffins
Ingredients
Wet
Equipment Needed
- 12-cup muffin tin
- Paper liners or cooking spray
- Large mixing bowl
- Medium mixing bowl
- Microplane zester
- Measuring cups and spoons
Instructions
- Prepare pan: Preheat oven to 425°F. Line 12-cup muffin tin with paper liners or spray with cooking spray.
- Infuse sugar: Zest lemons directly into sugar in large bowl. Rub zest into sugar with fingertips for 30 seconds to release oils.
- Mix dry ingredients: Add flour, baking powder, salt, and poppy seeds to sugar mixture. Whisk together until evenly combined.
- Combine wet ingredients: In medium bowl, whisk together melted butter, egg, buttermilk, lemon juice, and vanilla extract until smooth.
- Combine batter: Pour wet ingredients into dry ingredients. Fold together with rubber spatula just until flour disappears. Don’t overmix.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake muffins: Bake at 425°F for 5 minutes, then reduce temperature to 375°F and bake 15-18 minutes until golden brown and toothpick inserted in center comes out clean.
- Cool and serve: Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Nutrition Facts
Per Serving (1 muffin)
