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Lemon Poppyseed Muffins

lemmonpoppyseedmuffins

My husband and I are both huge lemon fans and I absolutely adore poppy seeds in many ways. This recipe is my first for lemon poppyseed muffins and I absolutely love the texture and flavor of these homemade muffins. Some of the store-bought variety seem to always have a vague metallic taste that I don’t understand in addition to being unnaturally neon yellow.

Since our family is trying to Get Real this year, we used unbleached flour and organic sugar (sometimes called blonde sugar…this is where we’re at in the sugar transition process, no HFCS or white sugar, but using organic cane sugar) in addition to the usual organic ingredients we use.¬† I was really excited about how they turned out. They were fluffy and moderately sweet with just the right amount of lemony tartness and poppy seed crunchiness. The whole family gobbled these up. The little hands in a few of the pictures belong to Bug, our 3-year-old, who enjoyed helping mix these muffins as well as eating them.

Lemon Poppyseed Muffins

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Poppy Seed Poundcake Muffins

Ingredients:

  • 2 cups flour
  • 1 tablespoon poppy seeds
  • 0.25¬† teaspoon salt
  • 0.5 teaspoon baking soda
  • 0.5 cups unsalted butter (1 stick)
  • 1 cup sugar
  • 2 large eggs (or egg substitute)
  • 2 tablespoons lemon zest
  • 1 cup plain yogurt (we use whole milk yogurt; I don’t suggest using non-fat)
  • 2 teaspoons vanilla extract

Directions:

Preheat  oven to 400. Line muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray. In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.

Beat in the lemon zest, yogurt, and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter into the muffin cups using an ice cream scoop. Bake at 400 for about 18 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.

Freezing Directions:

AFTER baking, divide among gallon freezer bags and freeze. To serve: Thaw. Microwave 30 seconds.

Servings: 4 (12 Muffins)

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10 Responses to “Lemon Poppyseed Muffins”

  1. Austin says:

    These look so yummy, thank you!

  2. Mackenzie says:

    These turned out great! I saw the recipe this weekend and had to try them. They turned out so super moist. My only challenge was finding poppyseeds in my small town. After 3 stops I was all set to go. I will have to make these again!

  3. Dawn. says:

    I just made these, easy to make and so good! My whole family loves them!

  4. Kim says:

    This recipe looks great, but if you plug this into a calorie calculator with the three-muffing serving size you recommended, that’s about 725 calories a “serving.” Do you really give people three muffins each for breakfast, or am I reading things wrong?

    • kristi says:

      Hi Kim, my kids usually only have one muffin each and my husband and I might have two, but three muffins is about what the average person may eat if the muffins were the only thing they were having in their meal. You’re welcome to enjoy them one at a time, of course.

  5. Catherine says:

    These are in my oven right now.

  6. [...] 1/2 cup lemon juice (about 2 lemons, I zested mine first to make Lemon Poppyseed Muffins) [...]

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