Strawberry Lemon Poppy Seed Muffins

Indulge in the delightful flavors of Zesty Strawberry Lemon Poppy Seed Muffins that perfectly blend sweet strawberries, tangy lemon, and a hint of crunch from poppy seeds. These muffins are not only visually appealing but also easy to make, making them ideal for breakfast or a light snack. With fresh ingredients and simple steps, you'll create a treat bursting with flavor that’s sure to impress family and friends. Discover how to craft these delicious muffins today!

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Ingredients

1 ½ cups all-purpose flour

1 tablespoon poppy seeds

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

¾ cup granulated sugar

2 large eggs, at room temperature

Zest of 1 lemon

1 teaspoon pure vanilla extract

½ cup buttermilk, at room temperature

1 ½ cups fresh strawberries, hulled and diced into small pieces

2 tablespoons fresh lemon juice

Coarse sugar for sprinkling (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it with non-stick spray to ensure easy removal of the muffins.

Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients thoroughly and set the bowl aside.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar. Beat them for about 3-5 minutes until the mixture becomes light and fluffy, ensuring a nice, airy texture.

Incorporate Eggs and Flavorings: Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition to ensure they are fully blended. Follow with the lemon zest and vanilla extract, mixing until the mixture is smooth and fragrant.

Combine Wet Ingredients: In a small bowl, mix the buttermilk and fresh lemon juice. This combination will create a tangy buttermilk-style mixture that adds moisture to the muffins.

Combine Dry and Wet Mixtures: Gradually add the flour mixture to the creamed butter and sugar. Alternate this with the buttermilk mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which could make the muffins dense.

Fold in Strawberries: Carefully fold in the diced strawberries with a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter. For an appealing touch, set aside a few strawberry pieces to place on top of the muffins before baking.

Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each cup about ¾ full. If desired, sprinkle a bit of coarse sugar over the top of each muffin for an extra sweet crust.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Muffins are ready when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. Serve these delightful Strawberry Lemon Poppy Seed Muffins warm or at room temperature, and enjoy the zesty flavor explosion!

Prep Time, Total Time, Servings

20 minutes | 40 minutes | 12 muffins