Introduction
Lemon Poppy Seed Muffins are a delightful treat that perfectly blends zesty lemon flavors with the unique crunch of poppy seeds. Whether you enjoy them as a breakfast option or a midday snack, these muffins are sure to brighten your day. This recipe from Love and Lemons ensures that you achieve fluffy, moist muffins that are bursting with citrus goodness.
Detailed Ingredients with measures
2¼ cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup whole milk Greek yogurt
2 large eggs
⅔ cup granulated sugar
½ cup unsalted butter (1 stick), melted
½ cup milk
¼ cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 tablespoons poppy seeds
Lemon Glaze (optional)
Prep Time
15 minutes
Cook Time
17 to 22 minutes
Total Time
Approximately 40 minutes
Yield
12 muffins
Instructions
1. Preheat the oven: Set your oven to 400°F (200°C). Lightly oil or spray a 12-cup muffin tin, or line it with muffin liners.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt.
3. Combine wet ingredients: In a large bowl, whisk together the whole milk Greek yogurt, eggs, granulated sugar, melted unsalted butter, milk, fresh lemon juice, lemon zest, and vanilla extract until smooth.
4. Combine mixtures: Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix, as this can result in dense muffins. The batter will be thick.
5. Add poppy seeds: Gently fold in the poppy seeds until evenly distributed throughout the batter.
6. Fill muffin cups: Use a ⅓-cup measuring cup to scoop the batter into the prepared muffin cups, filling each about three-quarters full.
7. Bake: Place the muffin tin in the preheated oven and bake for 17 to 22 minutes, or until the tops spring back to the touch and a toothpick inserted into the center comes out clean.
8. Cool: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
9. Optional glaze: Once the muffins are completely cool, drizzle them with lemon glaze if desired.
Notes
For naturally sweetened muffins, you can replace the granulated sugar with maple syrup. In this case, omit the milk to compensate for the extra liquid. The batter should be thick; if it feels too thick or dry, add milk one tablespoon at a time to moisten it.
If you prefer, you can substitute avocado oil or vegetable oil for the melted unsalted butter.
Enjoy your homemade Lemon Poppy Seed Muffins!
Detailed Directions and Instructions
Preheat the oven
Set your oven to 400°F (200°C). Lightly oil or spray a 12-cup muffin tin, or line it with muffin liners.
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt.
Combine wet ingredients
In a large bowl, whisk together the whole milk Greek yogurt, eggs, granulated sugar, melted unsalted butter, milk, fresh lemon juice, lemon zest, and vanilla extract until smooth.
Combine mixtures
Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix, as this can result in dense muffins. The batter will be thick.
Add poppy seeds
Gently fold in the poppy seeds until evenly distributed throughout the batter.
Fill muffin cups
Use a ⅓-cup measuring cup to scoop the batter into the prepared muffin cups, filling each about three-quarters full.
Bake
Place the muffin tin in the preheated oven and bake for 17 to 22 minutes, or until the tops spring back to the touch and a toothpick inserted into the center comes out clean.
Cool
Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Optional glaze
Once the muffins are completely cool, drizzle them with lemon glaze if desired.
Notes
Sweetener substitution
For naturally sweetened muffins, you can replace the granulated sugar with maple syrup. In this case, omit the milk to compensate for the extra liquid. The batter should be thick; if it feels too thick or dry, add milk one tablespoon at a time to moisten it.
Oil substitution
If you prefer, you can substitute avocado oil or vegetable oil for the melted unsalted butter.
Cook Techniques
Preheating the Oven
Preheating your oven ensures that the muffins bake evenly. Set your oven to 400°F (200°C) before starting the preparation.
Mixing Dry Ingredients
Whisk together the dry ingredients in a medium bowl. This helps to evenly distribute the baking powder and baking soda for consistent rising.
Combining Wet Ingredients
In a large bowl, mix the wet ingredients until smooth. This step is key for creating a cohesive batter.
Combining Mixtures
Add the dry ingredients to the wet ingredients and stir until just combined. Overmixing can lead to dense muffins, so be gentle.
Folding in Poppy Seeds
Gently fold in the poppy seeds to keep the batter light and airy. This step ensures even distribution without deflating the mixture.
Filling Muffin Cups
Use a measuring cup to fill the muffin tins, ensuring they are filled about three-quarters full for optimal baking.
Baking the Muffins
Monitor the muffins as they bake for 17 to 22 minutes. They should spring back when touched, and a toothpick should come out clean.
Cooling the Muffins
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. This helps maintain their texture.
Applying Optional Glaze
Once the muffins have cooled completely, drizzle with lemon glaze for added flavor and sweetness.
FAQ
Can I use a different type of flour?
You may experiment with whole wheat flour, but this can affect the texture and density of the muffins.
Can I substitute Greek yogurt?
Yes, you can use regular yogurt or a plant-based yogurt if desired, though this may alter the flavor slightly.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to three days or in the refrigerator for a week.
Can I freeze these muffins?
Yes, muffins can be frozen. Wrap them individually in plastic wrap and place them in a freezer bag for up to three months.
What can I use instead of lemon juice?
You could use lime juice or an equivalent amount of vinegar for a different flavor profile.
Conclusion
These Lemon Poppy Seed Muffins are a delightful treat that perfectly balances bright citrus flavor with the unique crunch of poppy seeds. Ideal for breakfast or an afternoon snack, they’re easy to make and sure to impress friends and family. Enjoy these moist and flavorful muffins fresh out of the oven or with a sweet glaze for an extra touch!
Variation: Blueberry Lemon Muffins
Add fresh or frozen blueberries to the muffin batter for a fruity twist that complements the lemon flavor beautifully.
Variation: Lemon Almond Poppy Seed Muffins
Incorporate almond flour and a splash of almond extract for a nutty flavor that pairs wonderfully with lemon.
Variation: Lemon Coconut Poppy Seed Muffins
Mix in shredded coconut for a tropical flair, enhancing the muffins’ texture and flavor.
Variation: Double Lemon Poppy Seed Muffins
Increase the lemon juice and zest for a more pronounced lemon flavor, perfect for citrus lovers.
Variation: Chocolate Chip Lemon Poppy Seed Muffins
Fold in semi-sweet chocolate chips for a delightful balance of sweet and citrusy flavors.
Pairing Suggestion: Lemon Icing Drizzle
Top your muffins with a tangy lemon icing made from powdered sugar and lemon juice for a sweet finish.
Serving Suggestion: Lemon Poppy Seed Muffin Parfait
Layer crumbled muffins with yogurt and fresh berries in a glass for a delicious breakfast parfait.
Storage Tips
Store your muffins in an airtight container at room temperature for up to three days, or freeze for longer storage.
