Meyer Lemon Poppy Seed Muffins
These Meyer Lemon Poppy Seed Muffins are packed full of bright lemon flavor and the perfect amount of sweetness. They are easy to whip up and turn out soft and tender. A great little snack, addition to breakfast or packed in lunches.
Servings: 48 mini muffins
Ingredients
- ½ cup butter, softened (1 stick)
- 1 cup sugar
- 2 eggs
- ¼ cup Meyer Lemon Juice, About 2-3 lemons depending on size
- 1 tablespoon zest from Meyer Lemons
- 1½ cups unbleached all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 350°F.
- Line mini muffin pan with paper liners or grease well.
- In a large mixing bowl, cream together butter and sugar.
- Add eggs one at a time, mixing well after each one.
- Add lemon juice and zest and mix well.
- Add 1 cup of flour, baking powder and salt. Mix just until combined.
- Add buttermilk and poppy seeds. Mix just until combined.
- Add remaining flour and mix just until combined.
- Using a small cookie scoop, divide batter into mini muffin pan.
- Bake in preheated over for 10-12 minutes or when a toothpick inserted in the center of the muffin comes out clean with no batter only a few crumbs.
- Let cool in pans for 3 minutes and then remove and cool completely.
Video
Notes
If using regular size muffin pan, bake 16-20 minutes.
Nutrition
Serving: 1muffin | Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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