Small Batch Lemon Poppy Seed Muffins
After making last week’s apple cake, and then eating apple cake with pumpkin ice cream every night for a week, I remembered the importance of small batch recipes during a pandemic. So this week, I turned to Hummingbird High’s trusty guide of small batch recipes and asked Erik which sounded the best. We landed on lemon poppy seed muffins, and the recipe was perfect – it made 4. I thought making 4 muffins would be breakfast for two days, but turns out it’s just breakfast for one day. On the plus side, I now can’t eat them everyday all week.
To start, whisk together the flour, baking powder and salt in a medium bowl. Set aside.
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In a small bowl, mix together the sugar and lemon zest using your fingers, making sure to rub the lemon zest into the sugar.
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In a liquid measuring cup, whisk together the buttermilk, lemon juice and lemon extract.
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In a stand mixer fitted with the paddle attachment, beat the sugar mixture and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides as necessary.
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With the mixer on low, add the egg and beat until combined, scraping down the sides with a rubber spatula.
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Add the flour mixture in two additions, beating on low after each, until just combined. Scrape down the sides of the bowl.
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With the mixer running on low, slowly pour in the buttermilk mixture. Continue beating until incorporated.
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Add the poppy seeds all at once, and beat to incorporate.
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Divide the batter between 4 muffin cups sprayed with cooking spray. Fill the remaining muffin cups about 2/3 full of water. Sprinkle 1 teaspoon of sugar over the tops of the muffins and sprinkle with poppy seeds.
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Bake at 400°F for 22 minutes, until a toothpick comes out with a couple of crumbs.
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They get so puffy and craggy! Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
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Or just eat them warm out of the oven. You won’t regret it.
Enjoy!
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Lemon Poppy Seed Muffins
Ingredients:
- 1 1/4 cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (99 g) sugar
- zest from one lemon
- 1/4 cup buttermilk, at room temperature
- 1 teaspoon lemon juice
- 1/4 teaspoon lemon extract
- 4 tablespoons butter, at room temperature
- 1 egg, at room temperature
- 1 tablespoon poppy seeds
Directions:
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a small bowl, mix together sugar and lemon zest with fingers, rubbing zest into sugar.
- In a liquid measuring cup, whisk together buttermilk, lemon juice and lemon extract.
- In a stand mixer fitted with the paddle attachment, beat butter and sugar mixture on medium speed until light and fluffy – 2 or 3 minutes.
- With the mixer running on low, add the egg and beat to incorporate.
- Add the flour mixture in two additions, beating until just combined after each addition.
- With the mixer running on low, slowly pour in the buttermilk mixture and beat until incorporated.
- Add the poppy seeds all at once. Beat to distribute evenly.
- Divide batter between 4 muffin cups sprayed with cooking spray. Fill remaining cups 2/3 full of water.
- Sprinkle tops of muffins with 1 teaspoon of sugar and poppy seeds to garnish.
- Bake at 400°F for 22 minutes, until a toothpick comes out mostly clean. Cool 5 minutes in pan before transferring to a wire rack to cool completely.