Recipe – Lemon Poppy Seed Muffins
By Callie | May 31, 2019
Here in Oklahoma, we have been experiencing more rain than I can ever remember and that has got me itching for something bright and cheery! These Lemon Poppy Seed Muffins are just what I needed, and kicked off an obsession with this combo! The smell and taste of lemons fill me with happiness, add Blue Bird Poppy Seeds™ to the mix and this dynamic duo is ready to take on the world! I hope you all enjoy this recipe as much as I do! What is your favorite flavor combo? Leave your suggestion in the comments, I'm always ready to try something new!
420 grams flour
200 grams sugar
80 grams Blue Bird Poppy Seeds™
2 teaspoons baking powder
1/2 teaspoon baking soda
Zest of 4 lemons
1 tablespoon lemon paste
1/4 teaspoon lemon oil
220 grams unsalted butter, melted and cooled
345 grams greek yogurt (I used a lemon-flavored greek yogurt)
115 grams lemon juice
1 teaspoon pure vanilla extract
83 grams powdered sugar
1 tablespoon lemon juice
100 grams sugar
115 grams heavy cream
155 grams honey
1 tablespoon pure vanilla paste
220 grams unsalted butter
Preheat your oven to 350F. This recipe makes 20-22 standard sized muffins or 12-15 jumbo muffins. After choosing your size, line the appropriate tin with liners and set aside.
In a large mixing bowl, add the lemon paste, lemon oil, melted butter, greek yogurt, lemon juice, eggs and vanilla extract and mix until combined.
Add in the flour, sugar, poppy seeds, baking powder, baking soda and lemon zest and blend until all the dry ingredients are incorporated.
Using a food disher, fill the liners with your batter.
Bake for 20 minutes, turning the tins halfway through. Test with a toothpick before removing the muffins, your toothpick should pull out clean.
Let the muffins cool for 20 minutes while you make the Lemon Glaze and Honey Butter. **While the glaze and honey butter are definitely not required, it definitely adds to the muffins!**
For the lemon glaze, add both ingredients to a bowl and whisk until there are no clumps. Easy peasy, lemon sqeezy!
In a small saucepan, combine the first four ingredients and whisk until smooth.
On medium heat, bring the sugar, heavy cream, honey, and vanilla to a boil.
While the mixture heats, place the butter in a glass bowl and set aside.
Back on the stove let the mixture boil for one minute and then remove from the stovetop. Pour this over the butter and stir until the butter has melted.
Move the honey butter to a bender or electric mixer and blend for at least a minute. This allows additional air creating a light, creamy butter.
Divide the honey butter between three half-pint jars and place into the refrigerator or freezer. Allow to sit overnight before use.
Once you have the glaze and butter completed, drizzle the glaze across the muffins and add a dollop of honey butter. These muffins are best enjoyed while warm and fresh! Seal any extras in an airtight container.
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