Moist and Fluffy Lemon Poppy Seed Muffins
"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."
photo by Loren O.
- Ready In:
- 33mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 4-6
ingredients
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup poppy seed (use 1/8 cup if you like only a sprinkle of poppy seeds in your muffins)
- 1 cup buttermilk
- 2 eggs
- 1⁄4 cup vegetable oil
- 1 grated med lemon, zest of
- 1⁄3 cup fresh squeezed lemon juice (I prefer 1/2 cup for more zing)
directions
- Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
- In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
- In separate bowl combine buttermilk, oil and eggs, whisking gently.
- Grate lemon and add zest to dry mixture, stirring well.
- 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)
- 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.
- Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
- Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made these last night and they turned our horrible. Something is def wrong with recipe. Not sweet and heavy tasting - not light and fluffy at all. Such a disappointment. :(
-
I really liked the texture of these muffins, which was not too dense or cakey. Based on the other reviewer and my general feel for muffin recipes, I think the instruction to add 1 tablespoon of baking powder was a mistake, so I used 1 teaspoon each of baking powder and baking soda, and that was fine. I also cut the sugar from 3/4 to 1/2 cup, because I don't like a sweet muffin. The muffins came out a little bland -- perfect level of sweetness, but needed more salt (probably to compensate for the reduced sugar) and more lemon flavor. So next time I will double the salt and use the juice and zest of two lemons. Overall, though, I really enjoyed them and they are a great basis for adapting a lemon poppyseed muffin recipe -- thanks for posting! -
It overflowed all over my oven! Too much baking powder! I will stick to my old recipe next time. Very disappointing. -
I have not made these. I honestly don't know how a muffin could have 600 calories in it. Is it a misprint?
-
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.
see 1 more reviews
RECIPE SUBMITTED BY
I grew up mostly on canned and processed foods after my mother died when I was 8, take-out being my dads idea of cooking, not that I blame him. Having to raise 3 kids as a military father must have been hard. At the age of 16 I was out on my own and had no idea how to cook. I felt burdened by the amount of recipes out there, unable to be creative in the kitchen, and lacking the income to purchase new and exotic ingredients called for in many interesting recipes I came across. I was so used to opening up some ravioli that I completely lost interest in cooking until my "mother-in-law" showed me that it can be simple, quick and fun to try a new recipe, even if only once a week. My passion flared and a new me was born.
After a while I began to fall back into my old ways, having a young child and what seemed like no time, I focused on gardening instead and raised a healthy boy on fresh, organic vegetables. When I seperated from my son's father I met a man who also was accustomed to processed foods, and we found it hard to prepare good meals on a tight budget.
My brother, sister and father are all vegetarians now, my sis having went one step farther into becoming vegan. At Thanksgiving this year I read the intro for her cookbook, 'In The Garden of Vegan' and I completely related to the authors story, of growing up eating canned foods, living on scraps and half-meals, and I knew it was time to change.
Today I am eager to cook, but because my shift is 12-7 I miss the opportunity to prepare dinner. My days off are spent mostly in the kitchen, baking, creating and experimenting with flavours, spices and new ingredients. My passion is sincere, and my eagerness stronger then ever. I realize how important food is in life, and the memories you can create from gathering around a table.
Long live the kitchen!!!
Young Mom
