Who doesn’t love lemon poppy seed muffins? I do, but I’ve never thought to make them. The inspiration for these came from a new place. This is my first month participating in something called the Secret Recipe Club. It’s organized by Amanda over at Amanda’s Cookin’, and each month participants are assigned another member’s blog to make a recipe from. It’s a fun chance to check out new blogs and make new recipes. I was assigned to Connor’s Cooking (be sure to visit her great site!) and allowed to pick any recipe I wanted to make. Although there are lots of great recipes, this one called out to me.
These call for buttermilk and melted butter so they’re not all that healthy (what muffins truly are?) but they’re the best lemon poppy seed muffins I’ve had. They’re light and airy with a mild, pleasant lemon flavor and a slight tang from the buttermilk. They’re so light, in fact, that I ate four in a row without pause. They are great for breakfast or as a tea time snack, perfect for company or lazy Sunday mornings. And they come together in mere minutes, and with just 20 minutes baking time.
- 1¾ cups all purpose flour
- ¾ cup sugar, plus 1 teaspoon for sprinkling
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg, lightly beaten
- ¾ cup buttermilk (in Israel that's the blue milk container that says 1.5%)
- ¼ cup fresh lemon juice
- ½ cup (1 stick) unsalted butter, melted
- 1 tablespoon poppy seeds
- 1 teaspoon lemon zest
- Preheat oven to 350F. Lightly grease a standard 12 muffin pan or a jumbo 6 well muffin pan (or use cupcake tins). Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk and lemon juice.
- Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not to overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into muffin pan, filling each ¾ full. Bake until slightly puffed and golden, 20-22 minutes. Remove the muffins from the pan and cool slightly on a wire rack.
For information on joining the Secret Recipe Club, check it out HERE.