| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 433 | 22g | 13g | 57g |
| sugars | fibre | protein | salt |
| 27g | 2g | 6g | 0.45g |
There’s simply something about the tangy burst of citrus from a Lemon Poppy Seed Muffin that never fails to evoke vivid memories of my Japanese grandma’s kitchen. Much like my much-loved sushi rolls and seafood dishes, these muffins represent an enduring connection to my family’s playful blend of Pacific Northwest sensibilities and Japanese heritage. Admittedly, they don’t feature seafood as a key ingredient, but the principle is the same: simplicity, quality, respect for the food, and always – always – a nod to my dual roots.
A Recipe Close to my Heart
The Lemon Poppy Seed Muffin recipe is a delightful balance of zingy lemons and subtly crunchy poppy seeds that imbue each bite with a texture that explores a sensory symphony. Notably, lemons and poppy seeds feature prominently in many traditional Japanese desserts, and this fusion muffin recipe showcases this magnificent pairing beautifully, if I do say so myself. From the buttery, crumbly texture that softly entices your palate to the aromatic citrus-forward notes that seem designed to awaken the senses, these muffins are a true reminiscence of my upbringing.
Health Benefits of Lemon Poppy Seed Muffins
But let’s deviate from nostalgia for a moment and look at why this particular type of muffin is also a nutritious pick. Firstly, the lemons are a fantastic source of vitamin C, a powerful antioxidant that promotes skin health and boosts your immune system. Secondly, poppy seeds are an exceptional source of dietary fiber and minerals like calcium, phosphorus, and iron, as noted by the Medical News Today. Is there a better way to start your day than with a muffin that delights your taste buds and gives your body a nutrient boost at the same time?
Serving Suggestions
These Lemon Poppy Seed Muffins work magic alongside a well-brewed cup of green tea or even a frothy matcha latte. If you’re in the mood for a more substantial meal, try pairing them with a traditional miso soup or a light cucumber salad. Their inherent versatility means they’re also just as much at home in a lunch box or being the star in a high tea setup with your friends – fitting perfectly into whatever narrative you choose to create.
So, next time you’re searching for a recipe that combines uncompromising flavor, nutritional prowess, and a hefty dose of my Pacific Northwest-Japan blended upbringing, these Lemon Poppy Seed Muffins could well be your perfect choice. Enjoy!
What You’ll Need
- 1/3 cup of granulated sugar
- 2 tablespoons of lemon zest (approximately 2 lemons)
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of unsalted butter, at room temperature
- 1/2 cup of granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of lemon juice (approximately 1 lemon)
- 1/2 cup of whole milk, at room temperature
- 1 tablespoon of poppy seeds
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Then, line a 12-cup muffin tin with paper liners or grease it with some butter.
Step Two
In a small bowl, combine 1/3 cup of granulated sugar and 2 tablespoons of lemon zest. Rub the sugar and zest together with your fingers until the sugar is moist and fragrant. Set aside.
Step Three
In a large bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda and 1/2 teaspoon of salt. Once the dry ingredients are mixed well, set this bowl aside.
Step Four
In another large bowl, beat 3/4 cup of unsalted butter and 1/2 cup granulated sugar together until it’s light and fluffy. This should take about 2-3 minutes.
Step Five
Add 2 large eggs to the butter and sugar mixture, one at a time, beating well after each addition. Stir in 1 teaspoon of pure vanilla extract and 2 tablespoons of lemon juice.
Step Six
Gradually add the dry ingredients and 1/2 cup of whole milk to your butter and sugar mixture. Make sure to alternate between the two, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Step Seven
Gently fold in the lemon sugar and 1 tablespoon of poppy seeds into the batter. Mix until the ingredients are just combined.
Step Eight
Divide the batter evenly among the prepared muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Step Nine
Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool completely. Enjoy your Lemon Poppy Seed Muffins!
