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Lemon poppy seed muffins are a delightful treat that evokes feelings of warmth and nostalgia. Their refreshing flavor, combined with a light and fluffy texture, makes them a favorite among muffin enthusiasts. As you take a bite, the bright, zesty notes of lemon dance on your palate, while the tiny, crunchy poppy seeds provide a delightful contrast. Whether enjoyed with a steaming cup of coffee in the morning or as a light snack in the afternoon, these muffins are sure to brighten your day.

Fluffy Lemon Poppy Seed Muffins

Discover the perfect blend of zesty and fluffy with these delightful lemon poppy seed muffins. Their bright lemon flavor paired with the subtle crunch of poppy seeds creates a refreshing treat that's irresistible any time of day. Ideal for breakfast, brunch, or a light snack, these muffins bring a touch of sunshine to your table. Follow easy step-by-step instructions to bake these tasty delights, and elevate your baking with a delicious lemon glaze for an extra treat!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

Zest of 2 medium lemons

½ cup buttermilk (or ½ cup milk mixed with 1 teaspoon vinegar)

1 tablespoon freshly squeezed lemon juice

2 tablespoons poppy seeds

1 teaspoon pure vanilla extract

Optional: Lemon glaze (1 cup powdered sugar mixed with 2-3 tablespoons lemon juice)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or by lightly greasing each cup with non-stick cooking spray.

    Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended. Set this mixture aside for later use.

      Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 2-3 minutes, or until the mixture turns light and fluffy. This aeration is key for a fluffy muffin texture.

        Incorporate Eggs and Flavorings: Add the eggs to the butter-sugar mixture one at a time, ensuring you mix well after each addition. Next, incorporate the lemon zest, buttermilk, fresh lemon juice, and vanilla extract. Mix until just combined; a few lumps are perfectly fine and will dissolve during baking.

          Fold in Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Use a spatula to gently fold in the flour mixture, taking care not to over-mix. Once combined, gently fold in the poppy seeds, making sure they are evenly distributed throughout the batter.

            Fill the Muffin Cups: Using a large spoon or an ice cream scoop, fill each muffin cup approximately 2/3 full with the batter for optimal rising.

              Bake the Muffins: Place the filled muffin tin in the preheated oven and bake for 15-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean, with just a few crumbs clinging to it.

                Cool Muffins: After baking, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. After this short cooling period, transfer them to a wire rack to cool completely.

                  Prepare the Glaze (Optional): For an extra zesty finish, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Once the muffins have cooled, drizzle the glaze over the tops for a sweet, tangy finish.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins.

                      Presentation Tips: Serve these delightful muffins on a platter, garnished with thin lemon slices or a sprinkle of zest for added visual flair. Perfect for brunch or as a sweet snack!