Lemon-Poppyseed Muffins

Kristi
The Cook
6 Servings
10 Ingredients
9 Comments
These homemade Lemon Poppyseed Muffins are fluffy and moderately sweet with just the right amount of lemony tartness and poppy seed crunchiness.
6 Servings
10 Ingredients
9 Comments

Ingredients

  • 2 cups Flour, All-Purpose
  • 1 tablespoon Poppy Seeds
  • ¼ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ½ cups Butter, Unsalted
  • 1 cup Sugar
  • 2 individual Egg
  • 2 tablespoons zest Lemon
  • 1 cup Yogurt, Plain
  • 2 teaspoons Vanilla Extract

Containers

Supplies

  • 1.Muffin Tin
  • Cooking Sprays
  • Labels
  • 24.Muffin Liners

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray.
  2. In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.
  3. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, beating well after each addition.
  5. Beat in the lemon zest, yogurt, and vanilla extract until well blended.
  6. Stir in the flour mixture just until moistened. Do not over mix.
  7. Spoon the batter into the muffin cups.
  8. Bake at 400 degrees for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  9. Allow to cool.
  10. Divide among freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Microwave 30 seconds.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray.
  2. In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.
  3. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, beating well after each addition.
  5. Beat in the lemon zest, yogurt, and vanilla extract until well blended.
  6. Stir in the flour mixture just until moistened. Do not over mix.
  7. Spoon the batter into the muffin cups.
  8. Bake at 400 degrees for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

9 Comments

Join the discussion
  1. 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!

  2. 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?

    1. 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.

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