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    You are in: Home / Recipes / Moist and Fluffy Lemon Poppy Seed Muffins Recipe
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    Moist and Fluffy Lemon Poppy Seed Muffins

    Moist and Fluffy Lemon Poppy Seed Muffins. Photo by Chef #1803233966

    1/1 Photo of Moist and Fluffy Lemon Poppy Seed Muffins

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Young Mom's Note:

    Taken from 'The Canadian Baker' Blog. Absolutely the best texture I've ever had. Moist, fluffy, and light. Adaptable for blueberry lemon muffins, raspberry orange etc. I will add more lemon juice next time as I found it not zesty enough, and will cut back on the poppy seeds slightly. A simple lemon glaze makes this the perfect sweet treat for a cold day or an after lunch dessert.

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    Ingredients:

    Serves: 4-6

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
    2. 2
      In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
    3. 3
      In separate bowl combine buttermilk, oil and eggs, whisking gently.
    4. 4
      Grate lemon and add zest to dry mixture, stirring well.
    5. 5
      Squeeze juice from lemon to form 1/3 cup (add more if lemon does not produce required amount, I measured 1/2 cup for my batch for more zing)
    6. 6
      Pour lemon juice into dry ingredients and blend slightly (keeping the lemon juice separate from milk will prevent curdling). Pour in wet ingredients from bowl and mix only until blended, Do not over mix.
    7. 7
      Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
    8. 8
      Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • 55

      This has become our standard Monday morning breakfast -- it's something that gets everyone out of bed! I make this with 1 cup whole wheat flour and 1 cup unbleached, and it comes out fine. I also leave my oven rack where it is but bake at 375. This makes a lot -- I use the Reynolds self-standing disposable aluminum muffin cups and fill up 20 of them.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2009

      55

      We added about 1/3 cup of frozen blueberries (dusted with flour to keep from sticking together) and these were delightful. Not too much or little of anything. Thanks for sharing! Made for PAC 09

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moist and Fluffy Lemon Poppy Seed Muffins

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 608.0
     
    Calories from Fat 190
    31%
    Total Fat 21.2 g
    32%
    Saturated Fat 3.4 g
    17%
    Cholesterol 108.2 mg
    36%
    Sodium 980.2 mg
    40%
    Total Carbohydrate 92.9 g
    30%
    Dietary Fiber 2.6 g
    10%
    Sugars 42.4 g
    169%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    lemons, zest of

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