Lemon Poppyseed Muffins

by 

I used to make these amazing Lemon Poppyseed Muffins, but they required sifting, separating, whipping, and folding. The process took so long (and so many bowls) that as much as I loved the muffins, I never wanted to make them! So I decided to come up with a version that was simpler, but equally as delicious. After just a few attempts, I finally nailed it!

These muffins can be made in one bowl. No sifting required! And they can just as easily be made with a hand mixer.

How to make Lemon Poppyseed Muffins

Start by beating the butter and sugar together for 5-7 minutes until creamy. Add the eggs, one at a time, and mix for an additional minute after each egg. Be sure to scrape down the sides of the bowl. Add the lemon zest and mix until combined.

Next, add all of the dry ingredients and mix until everything is almost combined. Pour in the buttermilk, lemon juice and vanilla and finish mixing just until everything is combined.

I like to finish mixing by hand to make sure everything from the bottom of the bowl has been incorporated.

The two most important things to remember when making these muffins is 1. Do not over mix the batter, and 2. Bake at a high temperature for 5 minutes before lowering the temperature. Rule #1 ensures that your muffins come out light and fluffy. Rule #2 ensures that your muffins bake up nice and high like those beautiful muffins you see in bakeries.

Lemon Poppyseed Muffins

Recipe by Amanda Innes-ShareefCourse: BakingDifficulty: Easy
Servings

12

servings
Cooking time

15

minutes
Calories

176

kcal

Ingredients

  • Unsalted Butter 113g
    (1/2 cup)

  • Sugar 155g
    (2/3 cup)

  • Large Eggs 2

  • Lemon Zest from one lemon
    (1 Tbsp)

  • All Purpose Flour 205g
    (1 1/3 cups)

  • Baking Powder 1 tsp

  • Baking Soda 1/2 tsp

  • Salt 1/2 tsp

  • Poppyseeds 2 Tbsp

  • Buttermilk 100g
    (1/2 cup)

  • Lemon Juice from half a lemon, about 50g

  • Vanilla 2 tsp

Directions

  • Preheat the oven to 425°F. Line or butter a 12 cup muffin tin.
  • Beat the butter and sugar together for 5-7 minutes until creamy.
  • Add the eggs, one at a time. Beat for one minute after adding each egg, scraping down the sides of the bowl in between.
  • Add the lemon zest and mix until combined.
  • Add the flour, baking powder, baking soda, salt and poppyseeds. Mix on low speed until the mixture has almost come together.
  • Add the buttermilk, lemon juice and vanilla and mix just until combined.
  • Fill the cupcake liners 2/3 full. Bake for 5 minutes, then lower the oven temperature to 350° and continue baking for another 10-11 minutes.

Notes

  • Let your muffin batter rest for at least 30 minutes before scooping and baking. You can even keep it covered in the refrigerator overnight for even lighter, fluffier muffins!
  • These bake up beautifully as jumbo muffins. Follow the same recipe and bake for an additional 7-9 minutes.