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lemon poppy seed muffin recipe
- Total Time: 60 minutes
- Yield: 12 muffins 1x
- Diet: General
Description
This lemon poppy seed muffin recipe with delicate cardamom-pistachio crunch delivers fluffy, moist perfection. It is an easy, delightful snack or breakfast, perfect for busy parents and home bakers, bringing sunshine with minimal effort.
Ingredients
- 2.33 cups all-purpose flour
- 0.875 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1 tablespoon poppy seeds
- 1 teaspoon ground cardamom (for batter)
- 0.25 teaspoon ground cardamom (for glaze)
- 0.5 cup unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 0.25 cup neutral oil (canola or sunflower)
- zest of 2 medium lemons
- 2 tablespoons fresh lemon juice (for batter)
- 3 tablespoons fresh lemon juice (for glaze)
- 1.5 cups powdered sugar
- 0.33 cup finely chopped unsalted pistachios
- 1 teaspoon granulated sugar (for crunch)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, fine sea salt, poppy seeds, and 1 teaspoon ground cardamom until light and well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the melted and cooled butter, lightly beaten eggs, buttermilk, neutral oil, lemon zest, and 2 tablespoons fresh lemon juice until thoroughly combined.
- Fold Batter Gently: Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula just until combined and no dry streaks of flour remain, avoiding overmixing. The batter will be slightly lumpy.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake Muffins: Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: While muffins cool, whisk powdered sugar, 3 tablespoons fresh lemon juice, and 0.25 teaspoon ground cardamom in a small bowl until smooth and pourable.
- Prepare Pistachio Crunch: In a small bowl, toss the finely chopped unsalted pistachios with 1 teaspoon granulated sugar until evenly coated.
- Glaze and Garnish: Once the muffins are completely cool, spoon or drizzle the lemon-cardamom glaze generously over each top. Immediately sprinkle the pistachio crunch over the wet glaze to ensure it adheres.
Notes
Avoid overmixing for tender muffins; bake until a skewer comes out clean. Use paper liners or grease tins well to prevent sticking. For dietary needs, swap buttermilk for plant-based milk or use a 1:1 gluten-free flour blend. Use fresh, organic lemons for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80 g)
- Calories: 365 calories
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: lemon, poppy seed, muffin, cardamom, pistachio, easy, breakfast, snack, baking, family favorite
