Breakfasts
Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

I have never worked so hard to perfect a recipe before making these lemon poppyseed muffins. I started honing my baking skills early in 2020, with tons of failures along the way. The recipe for this lemon poppyseed muffin has been manipulated several times, and finally, I can share it with you here! Citrus makes for such beautiful and vibrant flavors in baked goods, and I especially love leaning in on lemon. Lemon has just the right amount of tart and sweetness, and when paired with the crunch and bite of the poppyseed, there’s really no other muffin quite like it.

There are a few methods when making muffin batter, and while my Orange Chai Spiced Muffins uses butter, buttermilk, and the “creaming method,”, I oftentimes refer to my traditional muffin method with a hand whisk and the standard flour, sugar, and a 1/2 cup of milk. If you’ve followed me for some time, you know my allegiance to Organic Valley, and their mission for quality products. Of course, their milk (and eggs) are incorporated here. You can read more about who they are and what they stand for here by clicking this link (this is not an affiliate post). This recipe for lemon poppyseed muffins will yield beautifully domed muffins, with a bakery-style texture, delicate lemon flavor and the pop of poppyseed (no pun intended). It’s passover next week, so I won’t be doing many baked goods, but I cannot wait to make these again.

California Olive Ranch

Substitutions:

  • Flour: I used Bob’s Red Mill organic All Purpose Flour for these, AND I did test a gluten free batch with the AP “red bag” flour –> they came out just as yummy. If you want to swap for almond or coconut flour, you might need to add a touch more flour and possibly add tapioca or another flour to stabilize the batter. I did not test with any other flours other than all purpose and gluten-free AP flour.
  • Sugar: Some recipes just need good ol’ fashioned cane sugar. While I prefer (and am grateful to have access to) organic cane sugar, coconut sugar will do, and traditional sugar as well. Use what you have on hand!
  • Milk: Dairy free? Swap the milk for oat or almond milk. The flavor may be a tad different, but it won’t jeopardize the muffin much.
  • Oil: I’ve been loving California Olive Ranch (ad) keto blend, but they also have an amazing Baking blend too! *scroll above for the advertisement to check them out –> affiliate link*

Ingredients:

  • 2 eggs
  • 1 cup cane sugar (220g)
  • 1/2 cup avocado oil (4 fl oz)
  • 1/2 cup milk (4 fl oz)
  • zest of one lemon
  • 2 tbsp lemon juice
  • 2 cups all purpose flour (256g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 1/2 tbsp poppyseeds

Directions:

In a large bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, and oil and set aside.  In a separate bowl, whisk together the flour, soda, powder, and salt.  Using a hand whisk, add the dry ingredients to the wet.  Pour in the poppyseeds and mix to incorporate.  Whisk until the flour Is just combined and stop!  Let the batter rest on the counter for 20m. Meanwhile, preheat your oven to 375º and line a muffin tin with liners and grease with non-stick spray. Once the 20 minute resting period is up, add batter to the muffin liners using a cookie scoop. Bake 375° for 22 minutes. Let cool completely (approximately 30 minutes) before serving. FOR A LOAF: same steps above, but bake in a loaf pan for 55-60min.

Lemon Poppyseed Muffins

The perfect lemon poppyseed muffins! Bright with lemon flavor and pops of crunch with poppy seeds, they're bakery style muffins made at home.

Course Breakfast, Snack
Cuisine Classic, Comfort
Keyword bakery style muffins, breakfast, easy recipe, healthy, home baked, lemon, lemon poppyseed muffins, muffins, poppy seed
Prep Time 10 minutes
Cook Time 23 minutes
Rest Time 20 minutes
Total Time 53 minutes
Servings 12 muffins
Author Morgan Peaceman

Ingredients

  • 2 eggs
  • 1 cup cane sugar 220g
  • 1/2 cup avocado oil 4 fl oz
  • 1/2 cup milk 4 fl oz
  • zest of one lemon
  • 2 tbsp lemon juice
  • 2 cups all purpose flour 256g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 1/2 tbsp poppy seeds

Instructions

  1. In a large bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, and oil and set aside.

  2. In a separate bowl, whisk together the flour, soda, powder, and salt.  Using a hand whisk, add the dry ingredients to the wet.

  3. Pour in the poppy seeds and mix to incorporate.  Whisk until the flour Is just combined and stop! Let the batter rest on the counter for 20m.

  4. Meanwhile, preheat your oven to 375º and line a muffin tin with liners and grease with non-stick spray. Once the 20 minute resting period is up, add batter to the muffin liners using a cookie scoop. Bake 375° for 22 minutes. Let cool completely (approximately 30 minutes) before serving.

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