Growing up my Dad would always buy the huge muffins that they have at Sam’s Club on a regular basis. My favorites were the double chocolate (obviously), lemon poppy seed, and banana nut…in that order. Once I went to college I stopped eating them because I didn’t have a Sam’s in Lawrence and even when I went home there were way too many calories for me to inhale in one sitting.
In the last few months, I have had a major craving for the lemon poppy seed muffins. I don’t know where it came from or why, but I just can’t seem to shake it. I finally went to Sam’s to see if they had some and found out they don’t have lemon poppyseed muffins anymore. Sad face.
I guess it’s the universe telling me it’s time to figure out how to make homemade lemon poppy seed muffins, so that’s exactly what I did. Let's just say these hit the spot...problem solved.
1/2 c unsalted vegan butter, softened
2/3 c cane sugar
2 eggs, yolks and whites separated
1 1/3 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp poppy seeds
2 lemons (zest of)
1/4 tsp sea salt
2 Tbsp lemon juice
1 tsp vanilla
Buttermilk replacement mixture: 1/2 Tbsp lemon juice and 1/2 cup of coconut milk. Pour the milk into your lemon juice and let stand for 5 minutes.
Preheat oven to 350 and grease mini muffin pan (I used a bit of coconut oil on a paper towel). Squeeze a few lemons, to get your lemon juice. A little tip, I've found it's easier to fit the lemon halves into the strainer and you get more juice out of them if you cut the ends off first.
In a large bowl (or mixer), mix the butter and sugar until creamy. Add in egg yolks one at a time, mixing well after each. In a separate bowl, mix together the dry ingredients (including lemon zest).
With your mixer on low mix the dry ingredients with the butter mixture slowly. Pour in a bit in at a time and then mix well. Add in the buttermilk replacement, lemon juice, and vanilla. Do these very slowly as well. Beat until smooth.
In a small bowl, whip egg whites until peaks form. Gently fold them into the mixture. Spoon the batter into your muffin tins and bake for about 10-12 minutes, if you're making mini muffins.
I ate a few (too many) with some hot green tea, it was delicious. If you have some leftover lemons, you can make my infused green tea recipe. ;) Hope you all enjoy!