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    Home » Baking

    Lemon Poppy Seed Muffins

    May 27, 2019 by Kathleen Leave a Comment

    Jump to Recipe·Print Recipe

    These lemon poppy seed muffins are the perfect blend of tart and sweet. The lemon zest provides a burst of fresh lemon flavor and the crunchy, tiny poppy seeds are sprinkled throughout. Easy to make, these muffins are perfect for breakfast, a snack, or even dessert!

    Lemon Poppyseed Muffins

    Gather up your ingredients:

    Lemon Poppyseed Muffin Ingredients

    HINT:  Set the butter and eggs out at least 30 minutes in advance so they warm to room temperature.

    Pre-heat the oven to 350 degrees and spray muffin tins with non-stick cooking spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.  Set aside.

    Sift Dry Ingredients

    In a mixer fitted with whipping attachment, whip egg whites until they reach soft peaks, pour into a bowl and set aside.

    In the mixer bowl, swap whipping attachment for paddle attachment and cream together the butter and sugar until light and fluffy, about 4-5 minutes.

    Add egg yolks, one at at time, and mix until smooth.

    Alternate adding buttermilk and lemon juice and then add the vanilla.

    Slowly add in the dry ingredients, scraping down the sides of the bowl as needed.

    Once the mixture is smooth, fold in the egg whites by hand.  Do not over-mix.

    Fold in Egg Whites

    Spoon the batter into the muffin trays, filling about ¾ of the way.

    Fill Muffin Tins

    Bake at 350 degrees for 20-25 minutes.

    Muffins are done when tops begin to turn golden and a cake tester comes out smooth.

    Let the muffin tins cool on a wire rack for about 10 minutes, then gently remove them from the pan and finish cooling on wire rack.

    Enjoy!

    Print

    Lemon Poppyseed Muffins

    Lemon Poppyseed Muffins
    Print Recipe
    Pin Recipe
    • Author: Kathleen

    Ingredients

    Units Scale

    ½ c. unsalted butter (1 stick), softened

    ⅔ c. granulated sugar

    2 eggs warmed to room temperature, separated

    1 ⅓ c. all-purpose flour

    1 tsp. baking powder

    ½ tsp. baking soda

    ½ tsp. salt

    2 tbs. poppy seeds

    ¼ c. lemon zest

    ½ c. buttermilk

    2 tbs. fresh lemon juice

    1 tsp. vanilla extract

    Instructions

    HINT:  Set the butter and eggs out at least 30 minutes in advance so they warm to room temperature.

    Pre-heat the oven to 350 degrees and spray muffin tins with non-stick cooking spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.  Set aside.

    In a mixer fitted with whipping attachment, whip egg whites until they reach soft peaks, pour into a bowl and set aside.

    In the mixer bowl, swap whipping attachment for paddle attachment and cream together the butter and sugar until light and fluffy, about 4-5 minutes.

    Add egg yolks, one at at time, and mix until smooth.

    Alternate adding buttermilk and lemon juice and then add the vanilla.

    Slowly add in the dry ingredients, scraping down the sides of the bowl as needed.

    Once the mixture is smooth, fold in the egg whites by hand.  Do not over-mix.

    Spoon the batter into the muffin trays, filling about ¾ of the way.

    Bake at 350 degrees for 20-25 minutes.

    Muffins are done when tops begin to turn golden and a cake tester comes out smooth.

    Let the muffin tins cool on a wire rack for about 10 minutes, then gently remove them from the pan and finish cooling on wire rack.

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