Lemon Poppy Seed Muffins For Breakfast
As muffins go, lemon poppy seed are maybe my favorite.
A bit tart and sweet and crumbly all together are just perfect.
Homemade lemon muffins don’t have the grocery store bakery neon yellow which comes from a bottle, not the lemon. I prefer not that bright yellow. Simple pale yellow is good for me.
Flavor in a bottle?
Lemon is a strong flavor and a strong acid. Acid and protein are not great friends as the acid denatures the protein, taking away some of its strength. So too here excess lemon juice can up the lemon flavor (less than expected) and interfere with the overall finished product. The flavor is fine, it is an aesthetic issue. The muffin doesn’t quite crown the same but comes out a bit flat.
That zippy lemon flavor was enhance with lemon extract, and I used this one from my affiliate Savory Spice.
This recipe halves very nicely for 6 muffins. I liked that since, as much as we like them, we didn’t need 12. Want, yes; need, no.
Lemon poppy seed muffins
Light and airy, these muffins are a perfect breakfast warm from the oven with butter or heated the next morning, split in half with butter melting into them in the toaster oven.
Ingredients
Ingredients
- 228 g All purpose flour
- 4 g Baking powder
- 4 g Baking soda
- 4 g Salt
- 2 each Eggs
- 170 g Granulated sugar
- 56 g Butter, melted and cooled
- 20 ml Fresh lemon juice A medicine cup is great here
- 10 ml Vanilla extract
- 10 ml Lemon extract Optional
- 6 g Poppy seeds
- 120 g Butter milk
Streusel topping
- 20 g Whole butter, small dice
- 60 g All purpose flour
- 15 g Sanding-or granulated-sugar Sanding sparkles
- 2 g Salt
- 1 Lemon Zested
Instructions
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Sift the flour, baking powder and soda and salt together. Add the poppy seeds.
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Add the eggs to the sugar and whisk to form a smooth mixture. Add the butter and whisk to fully incorporate. Add the vanilla, lemon juice, lemon extract, and buttermilk and mix again.
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Pour the liquid onto the dry and fold together. Turn the bowl and clean the sides as you fold the batter together.
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Scoop into prepared muffin tins. This has a good oven boost so half full is right.
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Top with sanding sugar or Streusel topping.
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Bake at 350° F for 18 – 20 minutes or until a tester comes out clean. Remove to a cooling rack. Allow to cool for 5 minutes then remove from the pan and rest the muffins on the cooling rack until cool.
Streusel Topping
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Use the tines of a fork to mix the ingredients together and finish the mixing with your fingers. You want to make a crumbly mixture which will be sprinkled on top of the raw muffins before baking.
Recipe Notes
350° F 12 muffins 18 minutes or until done.
A size 20 scoop, just filled, was a good portion.
Of course, add more extract if you want more lemon flavor.
If you don't have poppy seeds or prefer not the grocery store, OliveNation does have them here.
Read about poppy seeds here as well as another version of lemon poppy seed muffins.
Those look great! Do you think they would freeze okay? I’d love to do something different for breakfast, but I’d want to do it ahead of time.
Freezing might be an option. Perhaps, instead of freezing, make the batter the night before and bake them in the morning. Thawing baked goods can take longer than expected then there’s the heating part. Baking a batter may take less total time but the product is so much better.
If you chose that method, I might reduce the lemon juice by half and increase the extract. The acid can reduce the strength of the batter which may affect the appearance of the final product, but not the taste.
Let me know how it works out.
Thanks for the comment.
Dann