Get ready to transform your morning breakfast or afternoon snack into a burst of sunshine with these irresistible Strawberry Meyer Lemon Poppy Seed Muffins! Imagine biting into a perfectly tender muffin that combines the bright, zesty notes of Meyer lemon with the sweet, juicy essence of fresh strawberries, all punctuated by the delightful crunch of poppy seeds. These aren't just muffins - they're a flavor explosion that will make your taste buds dance and your kitchen smell absolutely heavenly!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- Zest of 1 Meyer lemon
- 1 cup chopped strawberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, combine the buttermilk, vegetable oil, egg, and Meyer lemon zest. Whisk until the wet ingredients are thoroughly blended.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a rubber spatula, being careful not to overmix. Mix just until the ingredients are incorporated, with a few small lumps remaining.
- Gently fold in the chopped strawberries, taking care not to crush them while distributing evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple Meyer lemon glaze before serving.
Tips
- Don't overmix the batter! Mixing just until ingredients are combined ensures a tender, light muffin texture. Lumps are totally okay and actually desirable.
- Use room temperature ingredients, especially the egg and buttermilk, to help them blend more smoothly and create a more consistent batter.
- Toss the chopped strawberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins during baking.
- For extra moisture and flavor, make sure to use fresh Meyer lemon zest - the aromatic oils make a huge difference in the final taste.
- Check your muffins a few minutes before the recommended baking time. Every oven is slightly different, and you want to avoid overbaking, which can lead to dry muffins.
- Let the muffins cool completely before storing to prevent condensation that can make them soggy.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 25mg
