With 2 bags of Meyer Lemons I have made my fair share of desserts. I made the scones I posted last week, a pie which I will be sharing with you on Pi Day (3/14) and these Lemon Poppy Seed Muffins I am sharing with you today. I was planning on making these muffins prior to the scones but I didn’t have any poppy seeds, well, guess what. I have way more than enough now. I honestly thought I would be able to purchase a small bag of them like I did for sesame seeds, but, at my usual supermarket poppy seeds are only available in containers like spices. So, because it was a better value I purchased the larger container. I guess I will be making a lemon poppy seed cake one of these days.
What was nice about these muffins is that they require only one large bowl to make the batter. I began by creaming together butter, eggs and sugar, then added in lemon juice and zest and finally the dry ingredients – baking powder, salt and poppy seeds. I opted to bake them in a 6 – cup muffin tin, but, you could bake them in a 12-cup cupcake tin instead. You will just need to keep an eye on them because the baking time will differ. These tasted good and were a nice treat for breakfast, but, next time I think I will bake them at 350 F instead. I found that baking them at 375 F allowed for the outside of the muffin to overbake a little while the inside finished baking.
Meyer Lemon Poppy Seed Muffins
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
3 tablespoons meyer lemon juice
1 teaspoon meyer lemon zest
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon poppy seed
*If you cannot find Meyer Lemons, you can use regular lemons
Preheat the oven to 350 F. Line a 6-cup muffin tin with liners.
In a large bowl cream together the butter, eggs and sugar using a hand mixer or stand mixer on medium speed. Add in the lemon zest and juice and continue mixing until well combined. Add in the flour, baking powder, salt and poppy seeds and stir together until just combined, being careful not to over-mix.
Divide the batter among the prepared muffin tin.
Bake for 20-25 minutes, or until a cake tester inserted in the middle comes out clean.
Enjoy warm or at room temperature. Store left-over muffins in an air-tight container for 2 to 3 days.
Recipe from Miss in the Kitchen