It's not a secret how much I love making and eating muffins. I mean, what's not to love?! Small, but flavorful bite sized cakes or loaves with endless possibilities of flavor profiles, excellent for breakfast, a snack, or a post-workout even, muffins will forever live on this blog. With an ode to the spring season, we welcome these lemon poppyseed muffins into the mix. Lemon recipes are hands down my favorite to make! I cannot begin to explain just how amazing, and EASY these are to make.
This is something I thought about here and there when learning how to bake: why add poppyseeds to any baked goods? Well, poppyseeds add texture and a fun crunch when consumed. Additionally, there is some emerging research that poppyseeds can aid in digestion. However, one thing to note about consuming poppyseeds is that the can be considered an opioid. So, best not to consume them before a drug test or bloodwork.
Lemon poppyseeds are excellent for:
There is no right or wrong way to make lemon poppyseed muffins. There are few tips and tricks that I will mention below that aid in texture and overall flavor for these muffins. Another great thing about these muffins is that you can freeze them and they defrost in no time. If you have more than you want to consume in a week, freeze half, then defrost approximately 30 minutes before you want them, and voila, they're ready to consume.
This recipe doesn't call for any strange ingredients, rather, almost all of the ingredients are likely either in your pantry or in your fridge already. Here's what you'll need:
YES! You can easily swap out the milk for almond milk, the sugar for coconut sugar, and the flour to make them gluten free as needed. I have not tested this using the swaps for coconut sugar, so please be mindful that this may change the texture and overall flavor a bit.
Awesome, let's get to it! You will start by preheating the oven to 375º and line a muffin tin with muffin cups. In a large bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, and oil. In a separate bowl, whisk the flour, soda, powder, and salt. Using a hand whisk, incorporate the dry ingredients with the wet. Pour in the poppyseeds and mix to incorporate. Whisk until the flour Is just combined and stop! Let the batter sit 20m. Add batter to the muffin liners. Bake 375° for 23 minutes. Making a loaf? Bake for 50-60 minutes.
I know you'll love these lemon poppyseed muffins as much as I do! Remember to leave a review and comment below if you've made these muffins. Would love to hear how it went!!
If you're looking for a classic lemon poppyseed muffin recipe, this one is written just for you! Moist, lemony, and absolutely perfect for an anytime snack, these muffins never go out of style. I promise you won't just stop at one.
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