Who doesn’t love a fresh batch of homemade muffins?
Bursting with lemony flavor and speckled with crunchy poppy seeds, these Lemon Poppy Seed Muffins are a delightful treat for any occasion.
Whether you’re hosting a brunch, packing a lunchbox, or simply craving a sweet indulgence, this recipe is sure to hit the spot.
Ingredients
Gather the following ingredients to make these scrumptious Lemon Poppy Seed Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup plain yogurt (Greek yogurt works too)
- Zest of 2 lemons
- Juice of 1 lemon
- 2 tablespoons poppy seeds
Instructions
Follow these simple steps to whip up a batch of Lemon Poppy Seed Muffins:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients:
In another bowl, whisk together the melted butter, eggs, yogurt, lemon zest, and lemon juice until smooth.
Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined.
Be careful not to overmix; a few lumps are okay.
Add Poppy Seeds:
Gently fold in the poppy seeds until evenly distributed throughout the batter.
Fill Muffin Tin:
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake:
Bake the muffins in the preheated oven for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool:
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These Lemon Poppy Seed Muffins are best enjoyed fresh out of the oven or at room temperature.
Serve them alongside a cup of hot tea or coffee for a delightful breakfast or afternoon snack.
You can also pair them with a dollop of lemon curd or a drizzle of honey for an extra burst of flavor.
Storage Tips
To keep your Lemon Poppy Seed Muffins fresh, store them in an airtight container at room temperature for up to 3 days.
You can also freeze them for longer storage.
Simply wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.
To thaw, simply leave them at room temperature or reheat them in the microwave for a few seconds.
Conclusion
In conclusion, these Lemon Poppy Seed Muffins are a delightful treat that’s easy to make and impossible to resist.
With their bright citrus flavor and crunchy poppy seeds, they’re sure to become a favorite in your household. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are guaranteed to put a smile on your face.
FAQs
1. Can I substitute the yogurt with something else?
Yes, you can use sour cream or buttermilk as a substitute for yogurt in this recipe.
The texture and flavor may vary slightly, but the muffins will still turn out delicious.
2. Can I omit the poppy seeds?
While poppy seeds add a unique texture and flavor to these muffins, you can omit them if you prefer.
The muffins will still be tasty without them.
3. Can I use lemon extract instead of lemon juice?
Yes, you can use lemon extract instead of lemon juice, but keep in mind that lemon extract is more concentrated, so you’ll need to use less.
Start with 1 teaspoon of lemon extract and adjust to taste.
4. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but keep in mind that the texture and flavor of the muffins may be slightly different.
5. Can I add other mix-ins to the batter?
Absolutely! Feel free to get creative and add your favorite mix-ins to the batter, such as blueberries, raspberries, or chopped nuts, for a unique twist on this classic recipe.