Light Lemon Poppy Seed Muffins

I did something this weekend that I’m kind of ashamed to mention, just incase there are northerners reading this.

I actually attended my very first hockey game.

I know. How ridiculous is that? So ridiculous that it’s actually quite sad. Did I mention i’m from Chicago? Yes! Now you get it. *Bowing head in shame*

Let me explain. Ice hockey is BIG in the north. And Chicago is the home of the Blackhawks. The Blackhawks have won the Stanley cup 5 times! I don’t think I should’ve been allowed to call myself a Chicagoan until now.

In fact, it should be a requirement for all Chicagoans to attend at least one hockey game prior to claiming the city as their home. Really.

The tickets were actually a little Valentines Day Gift for Anees, my shawarma and hockey loving husband. Don’t ask him to choose between the two. It could get ugly.

Of course he’s pictured wearing his favorite team’s jersey with a shawarma in hand. He’s a happy guy, can you tell?

Sad to see the weekend go by so quick, I really had a great time at the game.

Now all I have to look forward to are these scrumptious. lightly sweetened. lightly tart. Lemon poppy seed muffins.

WARNING: They’ll make the house smell lemony fresh. In a non Pine Sol kinda way.

Happy baking!

Prepping these muffins is super quick and easy. The use of coconut oil and butter combined gives you the nutrition and the perfect texture! If you want to go all butter, use 1 stick of butter and omit the coconut oil. I wanted the health benefits of coconut oil and the crumbly texture obtain from butter. I went half and half. Choose what’s right for you!

Sprinkle tops with turbinado sugar for a little crunch and sweetness.

Recipe slightly adapted from Bon Appétit

Light Lemon Poppy Seed Muffins

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Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Servings: 14 muffins

Author: Marzia

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Ingredients 

1x2x3x

• ▢ 2 cups all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon sea salt
• ▢ 1/2 teaspoon baking soda
• ▢ 1 cup low fat buttermilk see note
• ▢ 1/4 cup from about 1 and 1/2 lemons lemon juice
• ▢ 1 cup sugar
• ▢ 1/4 cup 1/2 stick unsalted butter, room temperature
• ▢ 1/4 cup coconut oil solid state
• ▢ 1 tablespoon packed grated lemon zest
• ▢ 2 large eggs room temperature
• ▢ 2 tablespoons poppy seeds
• ▢ 2 tablespoons turbinado sugar optional for topping

Instructions 

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a muffin tray with paper liners and set aside.
• Whisk flour, baking powder, sea salt, and baking soda in a medium bowl. No need to sift. Whisk the buttermilk and the lemon juice in a small bowl to blend. In another small bowl, combine the sugar and lemon zest and using your hands or the back of a wooden spoon mash the zest in with the sugar so the oils are released.
• Using an electric mixer fitted with the paddle attachment, beat the sugar and lemon zest mixture, butter, and coconut oil. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Occasionally scrap down sides of bowl. Beat in dry ingredients in 3 additions alternating with the buttermilk mixture in 2 additions. Mix just until blended. No not overmix. Mix in poppy seeds. Spoon batter into prepared muffin cups about three-fourths of the way full.
• Bake muffins for 20 – 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 5 minutes prior to transferring to a wire rack.

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