Lemon Poppyseed THC Muffins
(10 mg THC each · 12 muffins · 120 mg total batch)
Bright, zesty lemon muffins with crunchy poppyseed bite and tender crumb – classic bakery favorite gone elevated. Sunny citrus aroma, tangy glaze, zero weed flavor.
Decarboxylation
0.6 g flower @ 22–25 % THC (or 0.3 g good kief)
240 °F for 40 minutes in sealed mason jar → ~120 mg usable THC
Infusion
½ cup (113 g) unsalted butter + ¼ tsp liquid sunflower lecithin
Melt gently → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 120 mg THC butter
Muffin Base
All 120 mg THC butter (melted, cooled)
2 cups (240 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tbsp poppy seeds
2 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
Zest of 2 lemons
2 large eggs
¾ cup (180 ml) buttermilk (or milk + 1 tbsp lemon juice)
¼ cup (60 ml) fresh lemon juice
1 tsp vanilla extract
Lemon Glaze
1 cup (120 g) powdered sugar
2–3 tbsp fresh lemon juice
Optional: extra lemon zest
Steps
1. Preheat oven 375 °F (190 °C) → line 12-cup muffin tin.
2. Whisk dry: flour + sugar + poppy seeds + baking powder + baking soda + salt + lemon zest.
3. Whisk wet: eggs + buttermilk + lemon juice + vanilla + THC butter.
4. Fold wet into dry – mix just until combined (lumps ok).
5. Divide batter evenly → bake 18–22 minutes until golden and tester clean.
6. Cool 10 minutes in tin → transfer to rack.
7. Glaze: whisk powdered sugar + lemon juice → drizzle over cooled muffins.
Storage
Airtight tin → room temp 4 days
Fridge → 1 week
Freezer (unglazed) → 2 months
Dosing
120 mg ÷ 12 = 10 mg exact per muffin
One muffin = sunny morning lift
Two muffins = full lemon grove glow
Golden domes with crackly tops, bright lemon perfume, tender crumb studded with poppy crunch, tangy-sweet glaze.
These are the muffins that vanish from brunch tables first.
Make double.
Freeze extras for instant citrus therapy.
Lemon poppyseed perfection – elevated.