Last year, I’m embarrassed to say that we let a lot of our lemons from our lemon tree go to waste.
That tree gave off easily a hundred lemons, and possibly more like 200 (I wasn’t keeping close track), and I just couldn’t deal with them all.
All summer and fall, as the tiny green lemons grew and then started to turn yellow, I’ve been committed to doing better this year.
(We had the same problem with our lime tree last year, which I solved this year by making a ton of limeade and also giving away bags to every Diet Coke drinking friend I have. Guilt assuaged).
Making 20+ jars of lemon curd really helped with the lemons, but then, obviously you need something to put the lemon curd on and that thing is a lemon poppyseed muffin.
I’ve been making this recipe sporadically over the past decade, but the recipe had so many parts that I really had to be serious about making it.
Then, when I was looking for a recipe to use for the parchment paper muffin liners that I posted in December, I remembered these and saw the pile of lemons on my counter and thought, “Why not?”
And when I looked over the recipe, I felt like I could seriously streamline it.
Much faster (assuming you aren’t taking forty photos of every step of the muffin liners) and just as tasty.
I’ll definitely be making these more than every 3 years now.
You know, so that I don’t waste my lemons.
Lemon Poppyseed Muffins
(adapted from the Williams-Sonoma Muffin Cookbook)
- 2 eggs separated
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 Tablespoons poppy seeds
- Zest from 2 lemons
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla
Preheat oven to 350. Line or grease your muffin tin and set aside.
Separate your eggs, putting the whites into the bowl of a stand mixer and the yolks in a small bowl. Beat the egg whites on high speed until soft peaks form. Scrape the egg whites into a small bowl and place in the fridge.
In the stand mixer, beat the butter and sugar together until fluffy, then add the egg yolks and mix until well-combined.
Dump in the flour, baking powder, baking soda, poppy seeds, lemon zest, and salt and beat for about 3 seconds, then add the buttermilk, and beat again for just a few seconds, then add the lemon juice and vanilla and beat just until combined.
Then get the egg whites out of the fridge, scrape them into the batter and gently fold them in with a rubber spatula until they are evenly incorporated.
Spoon the batter into the muffin cups, sprinkle with sugar (granulated or turbinado) and bake for 20-25 minutes until the edges are golden-brown and they spring back when gently touched.
Serve with lemon curd if at all possible.