Description
These Lemon Poppy Seed Bites are delightful little muffins bursting with fresh lemon flavor and crunchy poppy seeds. Perfectly moist and topped with a tangy lemon glaze, they make a delicious treat for breakfast, snack, or dessert with minimal fuss.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 3-5 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Buttermilk Mixture: In a small bowl, gently whisk together the buttermilk, lemon zest, and poppy seeds, mixing just enough to combine without breaking the zest or seeds.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk mixture—starting and ending with the dry mixture. Stir lightly until just combined to avoid overmixing, which can make the muffins tough.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about ¾ full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
- Cool Muffins: Let the muffins cool in the pan for a few minutes to set, then transfer them to a wire rack to cool completely.
- Prepare Glaze: While the muffins cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the amount of lemon juice to achieve your preferred consistency.
- Glaze and Serve: Once the muffins are completely cool, drizzle the lemon glaze over the tops for a shiny, flavorful finish. Serve and enjoy!
Notes
- Make sure not to overmix the batter to keep muffins tender and light.
- Use fresh lemon zest for the best citrus flavor.
- The lemon glaze can be adjusted to be thicker or thinner depending on your preference by varying the lemon juice quantity.
- If you prefer a dairy-free version, you can substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar to replicate acidity.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
