Lemon Poppy Seed Muffins

In high school there would be a muffin cart in the main hallway once a week. Students could buy muffins from the special needs classrooms to help raise money for their programs. At least I think that’s how it happened. High school seems like such a blur now (not that it was even that long ago). But I just remember everyone walking into class with a muffin in their hands.

I’m pretty sure the muffins were from Costco. They weren’t wonderful, but it was nice to have something that was a little sweet and felt homemade in the middle of a public institution. So for me, muffins will always remind me of something that broke up the monotony of high school. I think the best thing about muffins is that they can be eaten for breakfast, as a snack, or even for dessert. They’re good anytime.

Recipe Rundown
Taste: Fresh and of course, lemony. Just like the muffins you get at the bakery.
Texture: The edges are ever so slightly crisp while the interior is light and fluffy with bites of poppy seeds.
Ease: Super easy.
Appearance: I just love the poppy seeds studded throughout these muffins.
Pros: Quick, simple, and delish.
Cons: None, except that this recipe is not made with whole wheat flour. Not sure if that would be very good though.
Would I make this again? Yes.

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Lemon Poppy Seed Muffins

Yield: 12 muffins

Ingredients:

3 cups (15 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons poppy seeds
10 tablespoons (5 ounces) unsalted butter, melted
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon freshly grated lemon zest (from about 2 lemons)
1 1/2 cups plain low-fat yogurt

Directions:

Preheat oven to 375°F. Spray a standard muffin tin with nonstick spray.

In a large bowl combine the flour, baking powder, baking soda, salt, and poppy seeds.

In a small bowl combine the melted butter, sugar, eggs, lemon zest, and yogurt. Make a well in the center of the flour mixture and pour in butter mixture. Stir until all ingredients are combined.

Using a spring-loaded ice cream scoop, divide batter evenly among prepared muffin tin, filling each cup 3/4 full. Bake until muffins are golden brown and a toothpick inserted in the center of a muffin comes out with just a few moist crumbs, 25-30 minutes total, rotating halfway through. Invert muffins onto a wire rack, stand muffins upright, and let cool for 5 minutes to serve warm or serve at room temperature.

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7 Responses to “Lemon Poppy Seed Muffins”

  1. #
    1
    Caroline — April 2, 2012 at 2:27 pm

    Lemon poppyseed has to be the best combination since peanut butter & chocolate. Mmm! These muffins look fantastic! :D

  2. #
    2
    aimeeberrett — April 2, 2012 at 4:06 pm

    Oh my goodness, these muffins look so good! I've been wanting to make some yummy muffins, so I will definitely have to make these. Thanks for sharing.

    lmld.org

  3. #
    3
    Emma — April 4, 2012 at 9:42 pm

    I tried this last night. Delicious. Thanks for the recipe.

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    4
    Mia — April 6, 2012 at 10:05 pm

    I've just tried them. I have had dough for about 18 pieces…

    • bunarte replied: — April 26th, 2012 @ 11:17 pm

      you mean batter?

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    5
    Julie — June 10, 2012 at 5:57 pm

    Mmmm, I just made these and they were delicious! I cut the recipe in half, but I still had enough to make 10 muffins. I think “12” might be a bit low for the recipe.

  6. #
    6
    Helga — December 26, 2013 at 4:37 am

    These muffins look delicious! I want to cook them! Once I tried these banana muffins http://cookiteasy.net/recipe/banana-muffins-211159.html They are very tasty/ I can recommend!

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