As I’ve mentioned before, Sunday mornings in our house are often for leisurely breakfasts, usually involving a baking project of some kind. This past weekend I really wanted to make some buttermilk muffins as a way to use up some of the buttermilk in my fridge.
I found myself lacking all of things I usually put into muffins: blueberries (frozen or fresh), other berries, dried fruits, etc. It must be time to go shopping!
What we did have is a nice supply of meyer lemons and oranges, and some poppyseeds from the spice cupboard. These muffins ended up being so deliciously fresh, with a nice tartness from the citrus and buttermilk. I’m sure I will make these again, more intentionally this time!
These muffins ended up being a perfect vehicle for our Orange Vanilla Marmalade.
Lemon Orange Poppyseed Muffins
Recipe adapted from Sally’s Baking Addiction
2 and 1/3 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3 Tablespoons poppy seeds
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter, melted
juice and zest of 2 medium lemons
juice and zest of 1 orange
2 large eggs, at room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 425°F. Spray 12-count muffin pan with nonstick spray. Set aside.
In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. (Our citrus was very juicy, so we only used the juice of 1 lemon and 1/2 orange) Add the eggs, one at a time, whisking after each addition. Whisk in the buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix. The batter is extremely thick.
Spoon the thick batter into the muffin tins, filling them all the way to the top, about 1/4 cup of batter in each. Bake for 5 minutes at 425°F. Keeping the muffins in the oven, reduce oven temperature to 375°F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.