Growing up I never really understood why my parents would sleep so late EVERY SINGLE WEEKEND. It wasn’t until I was an adult myself and worked a full work week that I realized the importance of sleep (and getting as much as you can get when you can!). On Saturdays – while they slept – I would watch classic 80’s cartoons such as the Smurfs, Wuzzles, Jem, and the Berenstein Bears (I refuse to spell it BerenSTAIN Bears). Oh, and this is also when I taught myself to make lemon poppy seed muffins!
I thought I was hot stuff because I enjoyed “grown up” flavored muffins compared to the boring blueberry that my little sisters wanted. Granted they ALL came from a 99 cent packet of mix but hey, I was a kid eating adult flavors and I thought I was soooo cool.
I had plenty of lemons leftover from the Strawberry Cream Cheese Danish Pastries – and I did consider making lemonade – but I only had four and they were quickly going soft, so I decided to make lemon poppy seed muffins instead!
I’m such a huge fan of Meyer lemons since they are way more sweet than tart. This is also what makes them the perfect candidates for baking!
In this recipe, the muffins themselves only have the zest of the lemon so all of the lemony flavors are going to come from the frosting. I really liked how the sweet lemony flavor of the Meyer variety isn’t too strong. I don’t really care for desserts that have any one flavor more pronounced than others (unless it’s chocolate and well, chocolate just doesn’t count)
The frosting is made with powdered sugar, lemon juice, and…..well, that’s it.
I was about half tablespoon short on poppy seeds but in the end, it didn’t matter at all. As a matter of fact, you couldn’t even tell a difference. The one thing you will be able to tell a difference on is the brand of powder sugar used for the frosting.
Trader Joes has an amazing organic powdered sugar and I don’t just love it because it’s organic but also because it doesn’t have cornstarch like Domino (it’s actually made with organic evaporated cane juice and organic tapioca starch rather than GMO cornstarch and sugar). Sometimes the amount of cornstarch in the Domino brand is MORE than the actual sugar (I know because I’ve ruined buttercream using it)
Check out those little bits of Meyer lemon zest in the muffins – YUM!! Oh, and that adorable ceramic cupcake tray came from Anthropology that I was able to get with a gift card I won (cause that’s the only way I could afford to shop there!) I also have a matching whisk and rolling pin.
We won’t talk about the $50 planter that I dropped and broke into a million pieces. Okay we will, I was drilling a drainage hole in the bottom and as soon as it popped through, the planter rolled onto the concrete and busted. I was pretty sad – especially since you can’t buy them any longer.
Lemon Poppy Seed Muffins with Meyer Lemon Glaze
- 3/4 cup unrefined sugar
- 1 3/4 cup all-purpose flour
- 1 1/2 tablespoons poppy seeds
- 1/2 teaspoon salt
- scant tablespoon baking powder (not quite a tablespoon)
- 1 Meyer lemon
- 1 teaspoon vanilla extract
- 1 free-range egg, room temperature
- 1/3 cup refined coconut oil, melted (unrefined will give a slight coconut flavor)
- 1/3 cup sour cream
- 1 cup buttermilk
- Powdered Sugar
- Preheat oven to 350° and line a muffin tin with 12 paper cups. Spray lightly with nonstick spray, if desired.
- Add the sugar, flour, poppy seeds, salt, and baking powder to a medium bowl. Zest the lemon over the flour mixture and give it all a good whisk. Save the rest of the lemon for the frosting.
- In a separate bowl, whisk the room temperature egg lightly. Add the coconut oil, sour cream, vanilla extract, and buttermilk. Mix well.
- Add the liquid ingredients to the dry ingredients and stir JUST until it comes together. You will still see lumps of powder. DO NOT OVERMIX, they will bake out!
- Bake in preheated oven for 18-20 minutes or until springy to the touch. Let cool slightly on the counter.
While muffins are cooling, prepare the lemon glaze.
- Cut the lemon in half and juice. Discard the seeds.
- In a small bowl, add in about 1/2 cup of powdered sugar. Pour in the lemon juice and stir until combined. *You might need to add more powdered sugar depending on how much juice you get from your lemon.
- Drizzle over warm muffins and serve!
These muffins are a cinch to make and are perfect for creating your own Saturday morning traditions! They come together so quickly just be sure not to over mix, once it comes together and you can still see lumps of dry powder, STOP and pour into the pans. This will ensure that you have the most tender lemon poppy seed muffins EVER.
One last thing…Do you remember them as the Berenstein Bears or the BerenSTAIN Bears? I seriously don’t remember them being a “stain” but apparently, they are.
Queue the Twilight Zone music.
Doo Doo DOO doo, doo doo DOO doo….