Lemon Poppy Seed Muffins

I’ve always been curious to know just how accurate the episode of Seinfeld where Elaine fails a drug test due to eating some a poppy seeds was. Turns out, it’s pretty accurate. So, fair warning, if you got a trip to Africa scheduled, don’t even think about eating these muffins. You’ll be missing the experience of a lifetime. And no muffin is worth that—even if they’re as light and fluffy of these little gems turned it to be.

Pro tip: When trying to find a new recipe, use Google and then go with the result that has the highest rating and most reviews. It’s usually the first link.


  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 2 tablespoons poppy seeds
  • 2 lemons, zest of, grated
  • 1⁄4 teaspoon salt
  • 1 1⁄3 cups flour
  • 1⁄2 cup unsalted butter and room temperature
  • 2⁄3 cup sugar
  • 2 large eggs, separated
  • 1⁄2 cup buttermilk or 1⁄2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 late 90s emo album of your choice (I went with Saves The Day’s, “Can’t Slow Down“)



  1. Preheat oven to 350 degrees and prepare a 3 x 4 muffin pan with non-stick cooking spray.
  2. In large mixing bowl, combine dry ingredients (that includes the lemon zest) and set aside.
  3. Using a stand mixer, cream the butter and sugar until nice and fluffy.
  4. Add the egg yolks, one at a time, until thoroughly combined.
  5. With the mixer on low speed, alternate adding the dry ingredients, buttermilk, and vanilla. Mix until just combined. Make sure to scrape the sides of the bowl.
  6. In a separate bowl, whisk the egg whites until soft peaks form (5 – 6 minutes)
  7. Gently fold them into the batter until completely combined.
  8. Spoon batter (I used a spring release ice cream scoop) into prepared muffin tin. Each cup should be about 3/4 full.
  9. Bake for 22 – 25 minutes.
  10. Cool for 5 minutes on wire baking rack.
  11. Enjoy your trip to the Dark Continent!


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