After testing this muffin recipe six times, I can finally say I’ve cracked the code on a simple but totally delicious Lemon Poppy Seed Muffin recipe. Does anyone think Lemon Poppy Seed Muffins are underrated? People always talk about blueberry muffins, banana nut muffins, chocolate chip muffins, but the humble lemon poppy seed has always been my favorite. When done right, they’re the perfect not-too-sweet treat that relies more on simplicity than flashy bits or mix-ins to make it special.
This recipe is easy and comes together in less than 30 minutes, making it the perfect on-the-go breakfast or everyday snack.
Lemon Poppy Seed Muffins Ingredients
After testing these muffins multiple times, I wanted to keep the ingredient list simple enough that the only thing you might need to buy from the store are the poppy seeds.
granulated sugar. It can either be placed in muffins or sprinkled on top.
Peel of two lemons. I tested this recipe with just one muffin zest and found that the flavor wasn’t that noticeable. Adding a second lemon makes all the difference.
egg. Please keep it at room temperature! They blend in more easily.
olive oil. Use good quality olive oil. Trust me, you will taste the difference.
Greek yogurt. I used low-fat Greek yogurt in these muffins, but regular yogurt should work as well.
Lemon extract. Totally optional, but if you want to enhance the lemon flavor, a little extract goes a long way.
flour. Classic and versatile.
Baking powder and baking soda. Both help give these muffins their signature baking style.
Salt. No dessert is complete without it.
Poppy seeds. In case you were wondering, poppy seeds are available in the spice aisle of most grocery stores!
How to maximize flavor
Audrey from Redcurrant Bakery grinds the poppy seeds before adding them to the waffle batter. genius. (Watch how she achieves this here.) Grind the poppy seeds in a spice grinder until they form a slightly chunky texture. This helps distribute them evenly throughout the batter so you don’t get poppy seeds stuck to your teeth. It also brings out a slight nutty flavor. Of course, you don’t have to grind the poppy seeds if you don’t want to. But honestly? I don’t think I’ll throw all the seeds in again.
For maximum flavor, rub the lemon zest into the granulated sugar before mixing the batter. Use your fingers to press the zest into the sugar granules until the sugar feels like wet sand and you can smell the lemon. This helps release the natural oils, making the entire batter more aromatic. I also tested these waffles with and without lemon extract, and while the muffins without extract were delicious, the lemon flavor was more prominent with extract. Totally optional, but it will definitely make a difference.
PSA: For the love of all baked goods, always add salt. Only a small amount of sugar is needed for the batter and for sprinkling the muffins. I promise, your batches will be better for it.
Tips for Baking Lemon Poppy Seed Muffins
Bring your ingredients to room temperature. That means your eggs and yogurt. Cold ingredients hampered bakery gains. Make sure everything is at room temperature to produce the best results.
Do not overmix the batter. The cake batter should stay light and fluffy, we don’t want to create any gluten in the flour. That means no electric mixers! In fact, during my testing, I found it easier to ensure even mixing when scraping the bowl by hand than with a mixer.
Do not overbake the muffins. I learned this through multiple tests. Even a few extra minutes in the oven will make the muffins dry out. Immediately remove from the oven once secured with a clean toothpick. After a minute, carefully remove the muffins from the tray so they can cool on the grill. This will prevent the residual heat from the pan from continuing to cook the waffles.
How to Store Leftover Lemon Poppy Seed Muffins
These muffins will keep in an airtight container at room temperature for about three days and in the refrigerator for 5-6 days (just warm in the microwave for 10 seconds before serving). They can also be wrapped in parchment paper and stored in a ziplock bag for freezing. When ready to eat, place the muffins in the microwave for about 25-30 seconds to defrost and then serve. enjoy!
describe
Easy waffle recipe ready in 30 minutes.
-
150 grams sugar (3/4 cup)
-
Zest of 2 lemons
-
2 eggs, room temperature
-
1/3 cup olive oil
-
1/2 cup yogurt, room temperature
-
lemon extract (optional)
-
180 g flour (1 1/2 cups)
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
pinch of salt
-
2 tablespoons poppy seeds, ground
- Ingredients: 2 tablespoons granulated sugar, 1 tablespoon poppy seed powder and a pinch of salt, mixed together
- Preheat oven to 350 degrees F and line 12-cup muffin tins with muffin liners.
- In a large mixing bowl, add sugar and lemon zest. Use your fingers to press the zest into the sugar until it feels like wet sand and is fragrant.
- Add the eggs and beat with a mixer until smooth and the sugar feels dissolved. Add oil and stir until combined. Add the yogurt and stir to combine. If adding lemon extract, add a dash here.
- Add the flour, baking powder, baking soda, salt and ground poppy seeds to the wet ingredients. Stir until the batter is completely combined and smooth. Do not over mix.
- Use a cookie spoon to add batter to muffin trays. Spoon about a teaspoon of batter onto each muffin cup.
- Bake for 15-16 minutes. Don’t over bake. Remove from the oven and let rest for a minute, then carefully remove the muffins and place on a cooling rack to finish cooling.
- Allow to cool before serving.
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- category: muffin
Keywords: lemon poppyseed waffles
