Over the years I have never been a huge lemon dessert/pastry/baked good fan. I am 100% a chocolate lover! But a recent lemon poppy seed cake with lemon curd pudding may have changed my mind.
These lemon poppy seed muffins have a bright, cleansing lemon flavor making them the perfect snack for Spring!
The original recipe from Miss in the Kitchen calls for Meyer Lemons, which adds the perfect amount of sweetness to the recipe. If you can't find Meyer Lemons, you can easily use regular lemons instead.
Meyer Lemon Poppy Seed Muffins
1/2c. Butter softened
3/4c. Granulated Sugar
3 tbsp Meyer lemon juice
2 tsp Meyer lemon zest
1.5c. All purpose flour
1.5 tsp Baking powder
3/4 tsp salt
1 tbsp poppy seeds
Lemon sugar glaze (optional)
1/3c. Powdered sugar
1 tbsp Meyer lemon juice
Preheat oven to 375 degrees
In a large bowl, combine butter, eggs and sugar, beat until creamy. Add lemon juice and zest and combine. Add flour, baking powder, salt and poppy seeds.
Spoon into lined or greased muffin tins. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Combine powdered sugar and lemon juice to make the glaze. Brush the glaze over the muffins as soon as they come out of the oven.
Serve warm or at room temperature. Store muffins in an air-tight container.
When life gives you lemons...Make muffins!