In the Kitchen / Muffin Monday

Muffin Monday – Lemon poppy seed

 

Lemon poppy seed muffins are one of the most common muffins you see when purchasing premade. I got a bunch of lemons for free from work and needed a way to use them up so some of them went into these muffins and the rest I’ll probably dry to zest and freeze the juice for later.

I love the taste of fresh lemons, they just make everything smell amazing and add a nice brightness to anything. I used the zest and juice of my lemons to bring max flavor to these muffins. I’ll even show you two different ways to zest a lemon. The less conventional way is my favorite because you get more.

So here is method one, the one that most people use. Mind you this is not a microplane which would zest a lot better than my beat up mini grater.

See how it barely got anything off the lemon? The lemons were a little soft so that does attribute to the small amount using the grater.

The second and my preferred method is the peel the lemon like you would a potato and then mince the crap out of it.

It gives you a lot more of the peel and you can use the strips for all sorts of things like making candied lemon peel or soak in vinegar for a lemon-scented cleaning vinegar and you can soak in vodka for lemon extract.

Some of you may be asking where is the baby during all this zesting and baking. Well, she’s right next to me, quite literally. Kathleen gets to ‘learn’ by watching from her high chair while snacking away on puffies or rice ‘cookies’, but today it was boiled egg and juice.

MMM juice!

And She turned 11 months old today, excuse me while I go cry.

Right so on to the recipe. Here’s what you’re gonna need:

  • flour, I was in a bit of a hurry and just used all-purpose today but any flour that you prefer will work fine
  • Sugar, I used plain white sugar today but I have found the formula for honey as a sweetener but I wanna play with it first to see if it needs to be tweaked.
  • baking powder, use 2 tsp if you’re not using buttermilk.
  • baking soda, you only need this if you’re using buttermilk as I did.
  • salt
  • poppy seeds
  • lemon zest, I used fresh but you can buy it dried in the spice section.
  • lemon juice, this could be swapped out for white vinegar if you don’t have fresh lemons on hand.
  • milk, I used the last of my cow’s milk for this and had just enough to fill it to the 1 cup mark.
  • vanilla extract, try homemade
  • oil, I used vegetable oil but ghee or canola or coconut would be fine, I don’t recommend olive oil because it has a strong flavor.
  1. Make buttermilk (described below) then combine wet ingredients, set aside.
  2. Sift together dry ingredients then stir in the poppy seeds and lemon zest, making sure they’re well coated to prevent them from sinking to the bottom of your muffins.
  3.  Make a well in the center of the dry ingredients then add the wet and fold together until just combined.
  4. Preheat oven to 400 and line/grease your muffin tin. Fill cups 2/3 full then bake for about 20 minutes.
  5. Enjoy!

Lemon Poppy Seed Muffins

Sweet slightly tangy muffins for an afternoon snack
Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: breakfast, Lemon, Muffin Monday, Muffins
Servings: 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp poppy seeds
  • 1 1/2 Tbsp lemon zest approx. 2 lemons
  • 1 Tbsp lemon juice freshly squeezed, best
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 egg farm fresh today
  • 1.4 cup vegetable oil

Instructions

  • Pour the lemon juice into your liquid measuring cup then add milk up to the 1 cup mark, let set, this will create buttermilk and give your muffins a nice tang. 
    Once the milk has curdled add to the egg, oil, and vanilla, then set aside.
  • Sift together the dry ingredients then stir in the poppy seeds and lemon zest, make sure they're both coated in the dry ingredients to prevent them from sinking to the bottom of your muffins. 
  • Create a well in the center of your dry ingredients then add the wet, fold together until just combined. If you over mix the better you'll have tough muffins. Set batter aside. 
  • Preheat oven to 400 and grease or line your muffin tin. Fill cups 2/3 full then bake for about 20 minutes. Let cool to room temperature before storing in an airtight container for about a week. 

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