I love lemon poppy seed muffins. If I get to choose a muffin, it will almost always be lemon poppy seed. Although, the chocolate chocolate chip muffins sometimes win out.
I bought a jar of poppy seeds awhile back with good intentions, and finally decided that it was time to make something with them! I found this recipe and happened to have all the ingredients, so that was all the further I needed to look.
Later, I noticed that it said “the grated lemon zest and freshly squeezed juice give these muffins a light fresh flavor – not too sweet.” Well, hmmm… Don’t get me wrong, the muffins were good, but they were not exactly what I had in mind. They might be exactly what YOU are after though! A friend I shared them with insisted that they were perfect as is, and no changers were needed. Feel free to try these, and let me know what you think.
Do you have a favorite lemon poppy seed muffin recipe?
Lemon Poppyseed Buttermilk Muffins
Source: My Gourmet Connection
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter
1 cup buttermilk
1/4 cup vegetable oil
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 tablespoons poppyseeds
Preheat the oven to 400°F. Grease a standard-sized muffin-pan.
In a large bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, combine the egg, melted butter, buttermilk, vegetable oil, lemon zest, lemon juice and lemon and vanilla extracts. Stir into the dry ingredients, add the poppy seeds and combine thoroughly.
Spoon the batter into the muffin pan. Bake for 20 to 25 minutes or until lightly golden and a toothpick inserted in the center comes out clean. Transfer muffins from pan to a cooling rack immediately.