Name: Lemon Poppy seed Muffin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup butter, softened; 2/3 cup sugar; 2 large eggs, separated (I use free range eggs); 1 1/3 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 tablespoons poppy seeds; Zest of 2 lemons, grated; 1/4 teaspoon Kosher salt; 1/2 cup low fat buttermilk; 2 tablespoons lemon juice; 1 teaspoon vanilla

This recipe for lemon poppy seed muffins is moist and delicious and has a tang of buttermilk. It is sure to be a delight with your family too.

One of my daughter’s favorite muffins is a lemon poppy seed variety. She loves the tanginess of the lemon with the slight crunch of the seeds and is always happy when I make them for breakfast or brunch.

I buy them quite often for her, but decided to try my hand on making my own recipe today.

Printable recipe – lemon poppy seed muffin

This recipe is moist and delicious and has a tang of buttermilk. It is sure to be a delight with your family too.

See more recipes at The Gardening Cook on Facebook.

Yield: 12

Lemon Poppy seed Muffin

Buttermilk adds a rich and tangy finish to the sweet lemon poppy seed muffins.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1/2 cup butter, softened
2/3 cup sugar
2 large eggs, separated (I use free range eggs)
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
Zest of 2 lemons, grated
1/4 teaspoon Kosher salt
1/2 cup low fat buttermilk
2 tablespoons lemon juice
1 teaspoon vanilla

Instructions

Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
In a large bowl, cream the butter and sugar until the mixture is light and fluffy.
Add the egg yolks, one at a time, beating well after each addition.
In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
Add the dry ingredients to the creamed mixture, first the buttermilk, then lemon juice, and finally the vanilla.
Continue beating on a low speed just until smooth.
In another bowl, beat the egg whites until soft peaks form.
Gently fold them into the muffin batter until blended.
Spoon the batter into prepared muffin cups, 3/4-full.
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes then remove to cool completely.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 231mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 3g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.