Lemon Poppy Seed Muffins – Recipe!  Great for Brunch this Weekend! Image 1
Breakfast, Food

Lemon Poppy Seed Muffins – Recipe! Great for Brunch this Weekend!

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When I was a child my mom used to make the most delicious Poppy Seed Bread.  It was a quick bread of sorts and had a very moist crumb.  I used to watch her gently stir the batter and fold in the poppy seeds then, pour it into a loaf pan and place it in the oven to bake.  When it was baking, the whole house was filled with the most magnificent smell and I couldn’t wait to have a slice.

Those memories inspired me to make this recipe, which is a spin on mom’s original.  I added lemon zest to the batter for a refreshing twist on the classic and then poured it into muffin cups, instead of a loaf pan, to cut down on the baking time and make them portable.

These muffins are a perfect weekend treat with a great cup of coffee and the newspaper.  Also, they are easy to pack up and take to parties or picnics.


3 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

12 tablespoons butter, melted and cooled

1 cup granulated sugar

zest of 2 lemons

3 eggs

2 tablespoons poppy seeds

3/4 cup buttermilk

(Makes 1 Dozen)

To Prepare:

1.  Preheat the oven to 375 degrees.  Line 12-cup muffin pan with paper liners.

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2.  In a large bowl, whisk together flour, baking powder and salt.  Set aside.

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3.  In another bowl, add the melted butter, sugar and zest of lemons, stir to combine.

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4.  Then, add the eggs and poppy seeds to the butter mixture and whisk until combined.

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5.  Gently, pour in the buttermilk and whisk until incorporated.

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6.  Then, add the flour mixture all at once and whisk until the batter comes together.

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7.  Scoop the batter into muffin cups and bake in the oven for 18-22 minutes.

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8.  Remove the muffins from the oven and let cool in the pan for 15 minutes before serving.

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9.  Serve immediately, or pack in an airtight container for later.  Enjoy!

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