Confession: I have been wanting to share this Lemon Poppy Seed Muffin Recipe for years! I have lists and lists of recipe ideas and this one has just been carried over so many times. Why has it taken me so long? I wish I knew. I love lemony baked goods and desserts, and so does my daughter. I recently made these Lemon Poppy Seed Coconut Bites and it gave me the kick in the pants I needed to finally share this muffin recipe. And although winter is technically citrus season, I always crave lemony treats as springtime approaches.
So, muffins. You know I love them. I think I could have a blog of just muffin and scone recipes (or maybe a cookbook?? Any publishers reading this post?). Muffins are just so easy and so versatile. This is almost exactly my Blueberry Streusel Muffin recipe, tweaked just slightly to turn them into Lemon Poppy Seed Muffins.
These lemon poppy seed muffins are SO lemony and light
And they have such a wonderful texture. I love topping them with a lemon streusel and a lemon glaze because I can't help myself. But they are perfect fresh from the oven and unadorned. Those little poppy seeds are just so cute. Feel free to add some to the streusel and to the glaze for some extra polka dots!
Like all of my muffin recipes, this lemon poppy seed muffin recipe could not be easier. I mix the dry ingredients in a bowl and the wet ingredients in a large measuring cup. Pour the wet into the dry, give it a gentle mix and that's it! Ready in minutes.
A few muffin tips that I always share:
Can't stop, won't stop sharing these muffin tips. Whether you are making these lemon poppy seed muffins or ANY of my muffin recipes: First, DO NOT OVERMIX YOUR BATTER! Sorry for yelling, but this is the number one tip I can offer. It is crucial to a light muffin. If you overmix, you will have a dense muffin. I like to use a fork to make sure I'm not over mixing. Sometimes I'll bring in a rubber spatula right at the end to make sure I don't have any dry ingredients hiding on the bottom of the bowl.
And also, keep in mind - these are not cupcakes. They are not going to ever be as light and fluffy as a cupcake. To me, muffins are meant to have a more sturdy texture, but they should still be light - never dense.
For those nice domed tops and a lighter crumb, my trick is to leave the batter to sit for about 20 minutes once you scoop into the muffins tins. This allows the leavening agents to activate and start to bubble before going into the oven. You don't have to do this, but it will result in a puffier top and lighter texture. I always use this time as a little race against the clock to clean up the mess I've made.
I hope you'll give these little cuties a try. And don't miss these other muffin recipes:
- Chocolate Chip Muffins with Chocolate Chip Streusel
- Pumpkin Banana Muffins
- Easy Chocolate Chip Banana Muffins
- Chocolate Olive Oil Muffins with Chocolate Streusel
- Buttery Blueberry Streusel Muffins
- Cinnamon Sugar Cream Cheese Muffins
- Peach Muffins
Happy Muffin Making! xo - AnitaPrint