Introduction
Bright and zesty, these Lemon Poppy Seed Muffins are soft, fluffy, and bursting with citrus flavor. Perfect for breakfast or an afternoon treat, they pair wonderfully with a cup of tea or coffee.
Ingredients
– 250g all-purpose flour
– 150g granulated sugar
– 1 tbsp poppy seeds
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 120ml whole milk
– 120ml vegetable oil
– 2 large eggs
– 60ml fresh lemon juice
– 2 tbsp lemon zest
– 1 tsp vanilla extract
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Directions
1. Preheat the oven to 180°C. Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, mix the milk, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve warm or at room temperature. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C. Prepare a muffin tin by lining it with paper liners or lightly greasing it.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Whisk together until evenly mixed.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the whole milk, vegetable oil, eggs, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
Step 4: Combine Mixtures
Gradually pour the wet ingredients into the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
Step 5: Fill Muffin Cups
Divide the batter evenly among the muffin cups, filling each one about three-quarters full to allow room for rising.
Step 6: Bake Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are ready when a toothpick inserted into the center comes out clean.
Step 7: Cool Muffins
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely.
Step 8: Serve
Enjoy the muffins warm or allow them to come to room temperature before serving.
Notes
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
Variations
Feel free to add a glaze of powdered sugar and lemon juice on top for extra sweetness.
Flavor Boost
Adding poppy seeds is optional, but they contribute a nice crunch and visual appeal. You can also experiment with using different citrus, such as orange, for a unique taste.
Storage Instructions
Room Temperature
Store the Lemon Poppy Seed Muffins in an airtight container at room temperature for up to 2 days.
Refrigeration
For longer storage, place the muffins in the refrigerator where they can last for up to a week. Make sure they are well-sealed to prevent them from drying out.
Freezing
Muffins can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap and place them in a resealable freezer bag. Thaw at room temperature or warm in the microwave before serving.
Serving Suggestions
Enjoy these Lemon Poppy Seed Muffins warm or at room temperature. They are perfect for breakfast or as a mid-afternoon snack. Serve with a dollop of clotted cream or a spread of lemon curd for an extra citrusy kick. Pair with a cup of coffee or tea for a delightful afternoon treat. Adding fresh berries or a sprinkle of powdered sugar can enhance their presentation and flavor.
Nutritional Information
Each muffin contains approximately:
– Calories: 220
– Total Fat: 10g
– Saturated Fat: 1g
– Cholesterol: 40mg
– Sodium: 150mg
– Total Carbohydrates: 30g
– Dietary Fiber: 1g
– Sugars: 12g
– Protein: 3g
Please note that nutritional values may vary depending on the exact ingredients used and portion sizes.
Ingredient Substitutions
If you want to make adjustments to the recipe, consider the following substitutions:
Flour
You can substitute all-purpose flour with whole wheat flour for a healthier option, though the texture may be denser. Gluten-free all-purpose flour can also work for a gluten-free version.
Sugar
Coconut sugar or maple syrup can be used in place of granulated sugar, keeping in mind that it may alter the sweetness and color of the muffins.
Milk
For a dairy-free option, almond milk, soy milk, or coconut milk can replace whole milk.
Vegetable Oil
Coconut oil or melted butter can serve as an alternative to vegetable oil, adding a slightly different flavor.
Eggs
To make these muffins vegan, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or applesauce as a replacement.
Lemon Juice and Zest
In a pinch, bottled lemon juice and zest can be utilized instead of fresh. However, fresh ingredients offer a brighter flavor.
Cook techniques
Whisking
Properly whisking your dry ingredients ensures an even distribution of the baking powder and salt, which is crucial for achieving uniform rising in your muffins.
Mixing Wet and Dry Ingredients
When combining the wet and dry ingredients, mix gently until just combined to maintain the muffins’ light and fluffy texture. Overmixing can lead to dense muffins.
Portioning the Batter
Using a scoop or measuring cup to portion out the batter ensures that each muffin is the same size and bakes evenly.
Oven Testing
Always check for doneness with a toothpick inserted into the center of a muffin. It should come out clean, indicating that the muffins are fully baked.
Cooling
Allowing muffins to cool in the tin for a few minutes before transferring them to a wire rack prevents them from becoming soggy and helps maintain their structure.
FAQ
Can I use other types of flour?
Yes, you can try whole wheat flour or a gluten-free blend, but it may alter the texture slightly.
How can I store leftover muffins?
Store them in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
Can I freeze Lemon Poppy Seed Muffins?
Yes, you can freeze them. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw before serving.
Can I substitute the lemon juice?
Yes, you can use other citrus juices like lime or orange, but the flavor will change accordingly.
Is it necessary to add poppy seeds?
No, poppy seeds are optional. You can omit them or replace them with chopped nuts or optional ingredients of your choice.
Conclusion
The Lemon Poppy Seed Muffins are a delightful way to brighten your day with their refreshing citrus flavor and fluffy texture. Whether enjoyed during breakfast or as a midday snack, these muffins are sure to please and leave you wanting more. Their zesty notes combined with the crunch of poppy seeds create an irresistible treat that pairs perfectly with your favorite warm beverage.
Blueberry Lemon Poppy Seed Muffins
Add fresh blueberries to the batter for a burst of flavor and a beautiful colorful twist. The combination of blueberries and lemon enhances the sweetness while maintaining the zesty profile.
Almond Lemon Poppy Seed Muffins
Incorporate almond extract and chopped almonds for a nutty flavor that complements the lemon beautifully. This variation adds a delightful crunch and aroma to the muffins.
Coconut Lemon Poppy Seed Muffins
Mix shredded coconut into the batter for a tropical twist. The coconut adds moisture and a rich texture, making these muffins even more indulgent.
Gluten-Free Lemon Poppy Seed Muffins
Substitute all-purpose flour with a gluten-free blend to cater to gluten-sensitive individuals. This recipe remains just as flavorful and moist, allowing everyone to enjoy these muffins.
Lemon Cream Cheese Poppy Seed Muffins
Fill the center of each muffin with a dollop of cream cheese for a creamy surprise. The tanginess of the cream cheese pairs perfectly with the lemony flavor.
Carrot Lemon Poppy Seed Muffins
Add grated carrots to the mixture for a unique twist. This combination not only adds nutrients but also brings a moist texture and subtle sweetness to the muffins.
Matcha Lemon Poppy Seed Muffins
Incorporate matcha green tea powder into the batter for a vibrant color and earthy flavor. The matcha pairs nicely with the brightness of the lemon, offering a unique flavor experience.