Description
Delight in these Lemon Poppy Seed Bites, bite-sized muffins bursting with fresh lemon zest and crunchy poppy seeds. Perfectly moist with a tangy lemon glaze drizzle, these easy-to-make treats are ideal for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
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
Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds ensuring even distribution.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract thoroughly.
- Combine Buttermilk Mixture: In a small bowl, gently whisk the buttermilk with lemon zest until well combined. This mixture will add moisture and citrus flavor to the batter.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing just until combined—avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about ¾ full to allow for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare Glaze: While muffins cool, whisk powdered sugar with lemon juice until smooth to create a pourable lemon glaze. Adjust lemon juice to achieve desired consistency.
- Glaze Muffins: Once muffins are completely cool, drizzle the lemon glaze over the top for a tangy finishing touch and serve.
Notes
- Do not overmix the batter to ensure the muffins remain tender and fluffy.
- Use fresh lemon zest for the best citrus flavor.
- The glaze consistency can be adjusted by adding more or less lemon juice.
- Ensure muffins are completely cool before glazing to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for extended storage.
