These sunny muffins are perfect for a light breakfast. They're soft, not too sweet, and have a nice lemony kick. And the poppy seeds? They give these muffins a beautiful appearance and a bit of crunch. These muffins are certainly good enough to eat on their own; however, they are even better if you partner them with a bit of fruity jam.
This is an original recipe that I made by combining parts of the Poppy Seed Muffin recipe posted over at Joy of Baking and a Poppy Seed Muffin recipe that I found on Allrecipes.com:
Lemon Poppy Seed MuffinsNotes:
2 c (280 g) all-purpose flour
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
2 eggs (room temperature)
3/4 c sugar
1/2 c canola oil
1/2 c milk (room temperature)
1/4 c lemon juice
1 tsp lemon extract
zest of one lemon
1. Preheat your oven to 375°.
2. In a large bowl, whisk together the flour, poppy seeds, baking powder, and salt until they are well combined. Set aside.
3. In a small bowl, whisk together the eggs and sugar until they are smooth. Add the canola oil and milk and whisk until everything is well combine. Add the lemon juice, lemon extract, and lemon zest and whisk until they are well incorporated.
4. Pour the lemon mixture into the flour mixture and gently stir until the flour is barely moistened. Be careful not to over-mix!
5. Divide the batter evenly between the 12 cups of a well greased muffin pan. Bake the muffins for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the muffin pan for 10 minutes before turning them out onto a wire rack to cool completely.
- These muffins freeze well. To reheat them, just place a frozen muffin in the microwave and heat for 30 seconds.
- Each of these muffins is about 225 calories.