Buttery Lemon Poppy Seed Muffins
Submitted by Jens
Try these colorful and scrumptious muffins that go hand-in-hand with a sunny day.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThese classic lemon poppy seed muffins get their tender crumb from creaming butter and sugar until fluffy, then folding in buttermilk for tang and moisture.
Fresh lemon zest gets mixed right into the batter along with crunchy poppy seeds for that signature speckled look and subtle nutty flavor.
The key is mixing the flour just until moistened (no more!) so the muffins stay light and tender instead of tough.
Baked at 400°F until golden brown, they’re perfect warm from the oven with butter or alongside your morning coffee.
Baking Tips
- Use the creaming method (beating butter and sugar) for the lightest, most tender texture
- Fresh lemon zest is crucial, bottled just doesn’t have the same bright flavor punch
- Don’t overmix once you add the flour or you’ll develop gluten and get dense, tough muffins
Ingredients
Directions
Preheat oven to 400℉ (200℃). Combine flour, baking soda, salt, baking powder, poppy seeds and lemon rind.
In a large mixer bowl, beat sugar and butter until fluffy. Beat in eggs until smooth. Add buttermilk and vanilla. Mix well. Stir in flour mixture JUST until moistened. Fill paper cup-lined or greased muffin cups ¾ full.
Bake 20 minutes, or until golden brown. Serve warm.
Makes 12 to 15 muffins.
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