Bright, tender muffins bursting with fresh lemon and warming ginger, studded with crunchy poppy seeds. These aromatic treats combine zesty citrus with spicy ginger heat for a sophisticated twist on classic poppy seed muffins.
Recipe Details
Ingredients
- 300g all-purpose flour
- 150g granulated sugar
- 30g poppy seeds
- 12.5ml baking powder
- 2.5ml salt
- 2 large eggs, room temperature
- 240ml buttermilk
- 120ml neutral vegetable oil
- from 2 lemons lemon zest
- 45ml fresh lemon juice
- 20g fresh ginger, finely grated
- 5ml vanilla extract
- 120g powdered sugar
- 30ml fresh lemon juice for glaze
- 30g crystallized ginger, finely chopped (optional)
Instructions
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Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease well.
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In a large bowl, whisk together 300g all-purpose flour, 150g granulated sugar, 30g poppy seeds, 12.5ml baking powder, and 2.5ml salt.
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In another bowl, whisk together 2 large eggs, 240ml buttermilk, 120ml neutral vegetable oil, from 2 lemons lemon zest, 45ml fresh lemon juice, 20g fresh ginger, and 5ml vanilla extract until well combined.
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Pour wet ingredients into dry ingredients and gently fold together until just combined. Don't overmix - a few lumps are fine.
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Divide batter evenly among muffin cups, filling each about 2/3 full.
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Bake for 18-20 minutes until tops are golden and a toothpick inserted in center comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack.
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For glaze, whisk together 120g powdered sugar and 30ml fresh lemon juice for glaze until smooth. Adjust consistency with more lemon juice or powdered sugar as needed.
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Drizzle glaze over cooled muffins. Sprinkle with 30g crystallized ginger if using.
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Let glaze set for 15 minutes before serving.
Tips
Ginger Preparation: Use a microplane to finely grate fresh ginger for best distribution. Freeze ginger for 30 minutes before grating for easier handling.
Poppy Seed Freshness: Store poppy seeds in the refrigerator or freezer to maintain freshness. Old poppy seeds can taste bitter.
Buttermilk Substitute: No buttermilk? Mix 240ml (1 cup) regular milk with 15ml (1 tbsp) lemon juice or vinegar. Let stand 5 minutes before using.
Don't Overmix: Fold ingredients just until combined. Overmixing develops gluten and creates tough, dense muffins instead of light, fluffy ones.
Storage: Store in an airtight container for up to 3 days at room temperature. The ginger and lemon flavors intensify slightly the next day.
Make-Ahead: Muffins can be frozen for up to 3 months. Thaw at room temperature and re-glaze if desired.
Serving Suggestions: Perfect with morning coffee or afternoon tea. The bright flavors also make them excellent for brunch gatherings or as a light dessert.