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Moist and fluffy lemon muffins dotted with plenty of poppy seeds. Slightly crunchy on the outside and soft and flavorful on the inside.
So I thought I wouldn’t be doing a monthly themed recipe again since we’ve got a lot happening this year, but then I really thought about it and I thought NO. I must!
It was way too fun last year doing my Cakes of The Month, and I really enjoyed adding 12 new cakes and frostings to my recipe index. Hopefully you got some good recipes out of it and enjoyed seeing what was coming each month!
While I am certainly not undertaking anything as involved as cakes (mostly layer after layer after layer after layer!), I am taking on something that can add a good bit of variety to your baking arsenal while leaving room for acquiring new skills (remember when we learned all about ganache and brown butter and swirling batter while we baked cakes?).
So what’s happening around these parts this year?
That’s right, I’m going to be doing a Muffin of The Month series this year, filled with all sorts of goodies– fruit, nuts, vegetables, streusel/crumb toppings– and then hitting the basics as well as some seasonal and some creative ones. Sound good? Are you ready for muffin city all year long?
Because I am. And my muffin pans are ready, too (even the JUMBO one)!
You might recall my love for muffins that I professed long ago when I made pumpkin streusel muffins for you. My love started right around a few days postpartum with Joey and it hasn’t exactly stopped.
Well, it sort of did.
Once I was done nursing, I pumped the breaks and started eating better again, since I didn’t need all those calories and was no longer starving all the time. I got about a 3 month break before I got pregnant again, so that tells you about how long muffins weren’t a huge part of my life.
The nice part, though, is that I have a pretty good collection of muffins that are on the skinny side, including an aaaaamazing toddler muffin recipe, that have made their rounds in the last year or so.
Those muffins are made with little to no added sugar and no butter or oil. Some of the muffins I’ve planned to share with you this year could also fit in this “skinny” category. But not today.
Sorry, friends. Today is all about that fluffy, sweet yet tart, classic lemon poppy seed muffin that is likely a fav in your life if you’re into muffins. Or, you know, if you have tastebuds. Right?
And I have to say, from personal experience, that these muffins are even better warmed up in the microwave with a little smear of butter on them. Just saying. Go big or go home.
Now, the juicy stuff. What’s in these muffins? A ton of lemon, that’s what. I took the base of my orange blueberry muffins and played around with lemon instead of orange.
I just bumped up the milk a little bit more since I had backed it off for those muffins based on what I knew about orange zest, accounted for a little less “oomph” with the removal of the blueberries, and I was met with perfect lemon poppy seed muffins on the first try!
If only all of my kitchen experiments were this easy.
The juice and zest of 2 lemons goes into these bad boys. And at a total of about 14 muffins? That’s a lot of lemon per muffin. And then, of course, plenty of poppy seeds to accompany each bite. Lemon poppy perrrrrfection.
By the end of this year, we’ll be besties with the Muffin Man. Just you wait!
Lemon Poppy Seed Muffins
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 Tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter melted
- 2 large eggs room temperature1
- juice of two lemons + milk to the level of 1 cup2
- zest of 2 lemons
- ½ teaspoon vanilla extract
- Preheat oven to 400ºF. Spray 14 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
- In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium size bowl, whisk together the brown sugar, granulated sugar, and butter until smooth. Add the eggs, lemon juice/milk mixture, lemon zest, and vanilla extract and whisk again until everything is combined. Add the poppy seeds and stir until evenly dispersed.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Spoon batter equally into prepared muffin pans. Bake muffins for 5 minutes, then reduce heat to 350ºF and bake for an additional 13-15 minutes until tops start to brown and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.
- It is always a good rule of thumb to use room temperature eggs when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
- This means: add lemon juice to a glass measuring cup. Two lemons will give you approximately 1/2 cup of juice. Add milk to the cup with the lemon juice until the level is at 1 cup. This is similar to making buttermilk.