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Lemon Poppyseed Muffins

Perfect breakfast for at home or on the go. 

Course Breakfast
Keyword lemon, muffin, poppyseed
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 people

Ingredients

  • 1/2 cup sweet creamy butter softened
  • 2/3 cup sugar
  • 2 large eggs separated
  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons poppy seeds
  • 2 grated lemons zest of
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk or plain yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time.
  4. Beat well after each.
  5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  7. Beat just until smooth.
  8. In another bowl, beat the egg whites until soft peaks form.
  9. Gently fold them into the muffin batter until blended.
  10. Spoon the batter into the prepared pan, 3/4-full.
  11. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool for 5 minutes before removing to cool completely.
  13. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Recipe Notes

45 min | 20 min prep | SERVES 10 -12