The Baxter Family’s Lemon Poppy Seed Muffins are sure to please during even the coldest winter nights. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Baxter Family’s Lemon Poppy Seed Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
The Baxter Family’s Lemon Poppy Seed Muffins are sure to please during even the coldest winter nights. Read…
Ingredients
- 1/2 cup (115 g) sweet creamy butter softened
- 2/3 cup (135 g) sugar
- 2 large eggs separated
- 1 1/3 cups (160 g) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp poppy seeds
- 2 lemons, zest of grated
- 1/4 tsp salt
- 1/2 cup (120 ml) buttermilk or 1/2 cup (120 ml) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
- In a large bowl, cream the butter and sugar until fluffy.Add the egg yolks, one at a time.
- Beat well after each.
- In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest
- 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.
- Beat just until smooth.
- In another bowl, beat the egg whites until soft peaks form.
- Gently fold them into the muffin batter until blended.
- Spoon the batter into the prepared pan, 3/4-full.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing to cool completely.
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
Frequently Asked Questions
Why does the recipe separate the eggs and beat the whites separately before adding them to the batter?
The egg yolks are creamed into the butter-and-sugar base, while the whites are beaten separately until soft peaks form and then gently folded in at the end. Folding in whipped whites incorporates air into the batter without deflating it, which lifts the muffins and keeps the crumb tender rather than dense.
Can buttermilk be swapped for something else?
Yes — the recipe lists 1/2 cup buttermilk or 1/2 cup plain yogurt as interchangeable options, so either works if you don’t have buttermilk on hand.
Is there a way to add extra sweetness on top?
The instructions suggest that you can sprinkle the muffin batter with sugar just before it goes into the oven, which bakes into a lightly crisp, sweet topping — a simple finishing touch noted in step 12.
