Lemon Poppy Seed Muffins

Published March 19, 2014 by jenmatteson

A few days ago, I got a wax and facial from my girlfriend who is an esthetician.  It was awesome.  Even better, we drank wine, before, during (mostly me during) and after.  She offered me some snacks after, one being a lemon poppy seed scone.  I’m not typically a pastry person – and it’s definitely not because I don’t like them, but because they are sooo sooo not very good for you.  I like to use up my calories in wine 😛  Anyway, I did have one, and it made me really want to make them.

Lemon Poppy Seed Muffins

Clearly, you can see I didn’t make scones, rather muffins.  I thought this would be a slightly healthier option, with a little less butter.   I also substituted apple sauce and extra baking powder for eggs. But, you really can’t hide that full stick of butter in the batter.  Oh well, we must indulge every now and then.  I think I’ll try out the lemon poppy seed scones next time.  My pumpkin scones turned out so well, it’d be too hard not too.

Lemon Poppy Seed Muffins

The lemon zest and juice keep these light and fluffy muffins tasting bright and fresh.  Nate has taken one to work most days for breakfast; I think they are perfect for on the go, snacks or breakfasts!

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Source: Adapted from Two Peas and Their Pod
Servings: Makes 12 large muffins

Ingredients:

2/3 cup sugar
grated zest of one lemon
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
juice of one lemon
3/4 cup plain Greek yogurt (sour cream will work here)
2 large eggs
1 tsp vanilla extract
1 stick unsalted butter, melted and cooled
2 tbsp. poppy seeds

Directions:

1. Preheat oven to 400 degrees.  Spray muffin tin with oil or place paper muffin cups in molds.

2. In a large bowl, rub sugar and lemon zest together with fingertips until fragrant and sugar is moist.  Whisk in flour, baking powder, baking soda and salt.  In another large bowl, whisk together lemon juice, Greek yogurt, eggs, vanilla and butter until well blended.

3. Pour liquid ingredients into dry ingredients and gently stir to blend, careful not to over-mix.  Fold in poppy seeds.  Divide batter evenly into muffin tins (I made smaller muffins, not in a mini muffin tin, so they were more reasonably portioned, so it ended up making 18 medium muffins instead of 12 large). *If you like them just a bit sweeter, sprinkle some coarse sugar over the top of the divided batter.

4. Bake for 18-20 minutes, or until tops are golden and a toothpick inserted into the center of a muffin comes out clean.  Remove from oven and let cool on wire rack before removing from pan.

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