I refuse to buy muffins. The ones at Starbucks or worse yet, in mainstream grocery stores are too big, and loaded for bear with sugar, oil, and chemicals. Please don’t feed them to your kids and don’t offer me one – ‘cause I’m just going to say no, and then I’ll feel bad about it. This recipe makes enough batter for two 12-cup muffin trays. I bake them over the course of 2-4 days. The batter can be kept safely in the fridge for up to five days and freezes really well.
Lemon Poppy Seed Muffins (makes 20-24 muffins)
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 ¼ cups sugar (see remarks in the methods section)
- 5 teaspoons baking powder
- 2 teaspoons ground coriander
- 2 tablespoons poppy seeds
- 1 ½ cups buttermilk (you could also get away with sour cream, or plain yogurt)
- 3 eggs
- 1 ¼ cups canola oil
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease the muffin tins. I find vegetable sprays, such as Pam, are the most effective way to grease a muffin tin. Make sure to get a little of the oil or vegetable spray over the top edge of the tins so that the muffin tops don’t stick and tear off when you try to remove them.
In a medium mixing bowl whisk together the flour, salt, sugar, baking powder, ground coriander and poppy seeds. These are only lightly sweet muffins. If you have an insatiably sweet tooth you can add an extra ¼ cup of sugar to the mix.
In a separate mixing bowl blend together the buttermilk, eggs, canola oil, vanilla extract, lemon extract, lemon zest, and lemon juice. Add the wet ingredients to the dry ingredients and whisk until the batter is thoroughly blended and no lumps remain.
Bake for 15-20 minutes until a tester inserted in the middle of a muffin comes out clean. Wait five minutes and remove all of the muffins from the tins. Eating home made muffins warm is one of life’s simple pleasures. Allow your leftovers to cool completely and store at room temperature in a sealed plastic storage container. They’ll last 3-4 days before they mold.