Lemon Poppyseed Muffins

I love muffins. The day I found out just how unhealthy muffins typically are, I was pretty crushed. I always viewed them as the “healthy alternative to a donut at Dunkins.” Uh. Yeah right. Let’s not even go there.

Anyways, I know that there are some healthy muffin recipes out there. This is not one of them. However, this is a delicious muffin recipe, which, in my humble opinion, is way more important. If I am going to eat some bran applesauce muffin… well, I’d rather just eat some applesauce and a bowl of bran cereal. No need to spoil a decent muffin.

These lemon poppyseed muffins are perfect for a lazy Saturday morning. The original recipe included a glaze, but I didn’t even feel these needed it. They are best paired with a cup of English Breakfast tea and a warm kitten on your lap.

Lemon Poppyseed Muffins
adapted from Food Wishes

2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick (1/2-cup) unsalted butter, softened
3/4 cup white granulated sugar
finely grated zest from 2 lemons
2 large eggs
2 tablespoon lemon juice
1 cup buttermilk
2 tablespoons poppy seeds

Preheat oven to 350 degrees F and grease a muffin tin.

Sift together the flour, salt, baking powder, and baking soda in a medium bowl. Place the lemon zest and sugar in a small bowl and rub together with fingertips to release the lemon flavor. In a large bowl, cream together the butter and the lemon zest/sugar mixture. Beat until light and fluffy. Add the eggs one at a time, mixing to incorporate after each addition. Stir in 1/3 of the dry ingredients until just incorporated, and then mix in the lemon juice and 1/2 of the buttermilk. Add half of the remaining dry ingredients and stir until just combined. Add the rest of the buttermilk, stir in, and then the remaining dry ingredient. Do not over mix. Gently fold in the poppy seeds.

Divide the batter between the 12 muffin cups and bake for about 30 minutes, or until slightly golden and a toothpick inserted in the middle comes out clean. Remove from tin and let cool for 10-15 minutes before serving.


One Comment to “Lemon Poppyseed Muffins”

  1. I’m going to try these…..they look yummy…and i like that they have buttermilk in them…

    Hugs and

    G Snow

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