Hey guys and welcome back to another post! Today we are going to go over my absolute favorite recipe for lemon poppy seed muffins! The weather here has been super weird lately. We headed into the city yesterday for an appointment and we woke up to flurries hitting the ground and 14 F. When the day before it was 60 F and sunny. If you are a Denverite you understand how strange our weather can be. Today it is a perfect 55 F but it feels warmer. It feels like summer and that makes me more anxious for it to actually be so. I have spent a good portion of the day doing laundry and cleaning up the apartment before starting another busy work week. In my last post, I talked about how I wanted to work on time management in 2018 and I feel like I am making improvements which I am happy about! I hope all of you feel like you have started the new year to a good start.
If you are a new blogger I am sure you have read all the articles online telling you when, why, and what you should write on your blogging platform and social media accounts. They even have rules on how long your blog posts should be to appease your audience and search engines. I have always been pretty good at following rules but this honestly seems a little much for even me. I find myself not knowing what to say and when to say it. Not sure of what to post on my Instagram because of how my feed “should” look. For me personally, it makes this whole blogging thing not very much fun because I feel like I am constantly rethinking what I would naturally share with my readers. A good example of this would be this post actually. I am sure in the dead of winter Lemon Poppy Seed Muffins aren’t exactly “trending”. I am sure food bloggers or bloggers, in general, would say to post something more hearty or rustic to reflect the sense of winter. But I have always done my own thing and I really love this recipe so it is going on the blog! To be honest I did not start this blog to be trendy anyway. lol. Also a little tip from one blogger to the next. If you don’t trust/like the proofreader on WordPress I installed the Chrome plugin for Grammarly and I am really enjoying it so far! I feel it is much more in-depth than just the normal WordPress option and it tells you exactly what mistakes you are making. I haven’t taken an English class for many years and I appreciate the refresh. Makes me feel like when I do go back to school I won’t completely flunk out of my next English class if you know what I mean…
Anyway, as I said previously I truly love lemon poppy seed muffins and this recipe really is quite delicious. It can be adapted into a blueberry muffin recipe as well by substituting the poppy seeds with either fresh or frozen blueberries. Either way is good and a word to the wise- if you are worried about the moisture content in the muffin when using frozen blueberries fret not! I have already tried that method and it lends to a bit denser muffin. It won’t completely destroy your batch if that is what you were wondering. If it did it would not be going on the blog anyway!
Now on to the reason that you are here in the first place- the recipe!
Mise En Place
Do you have a favorite muffin that you always look for in bakeries? Let me know in the comments!
Lemon Poppy Seed Muffin
- 120 Grams All Purpose Flour
- 99 Grams Sugar
- 4 Grams Baking Powder
- Pinch of salt
- 56 Grams Buttermilk
- 3 Grams Vanilla
- 50 Grams Canola Oil
- 1 Egg
- 2 Lemons zested, and juiced
- 8 Grams Poppy Seeds
- 1) Mise en place ingredients. Mix together dry ingredients + poppy seeds and wet ingredients separately.
- 2) Mix both wet and dry ingredients together until just combined and measure into lined muffin tins. I did not have muffin cups so I cut up some wax paper into squares and used some of the batter to secure the paper to the muffin tins. Worked like a charm and I kind of like the rustic charm of the makeshift muffin cups!
- 3) Bake for 20 minutes or until toothpick comes out clean. Let rest in muffin tins for 10 minutes and then pop out to prevent steaming and overcooking the muffin. They will keep in the fridge for 1 week or in the freezer for several months. If you choose to freeze them first take the muffins out and allow to thaw at room temperature for a good 30 minutes. Preheat your oven to 350 F and place muffins on a baking sheet. Pop them back in the oven for 15 minutes to reheat.