I am determined to make as many lemon-flavored recipes as I can before the summer ends. In case you missed it, here are some of the “summery” recipes I have made within the past 3 months:
And now I present to you: lemon poppy seed muffins!
My breakfast eating habits seem to go in phases. I tend to eat a lot of the similar things for breakfast weeks in a row, then I’ll get sick of it, move on to something else, and eat that for a few weeks until I get sick of that and find something else to obsess over. A few weeks ago, I was eating breakfast burritos every morning like they were going out of style, then it was smoothies.
Lately, it’s been muffins. Specifically, homemade muffins.
These muffins are not only delicious and require no fancy electric mixer, but they also freeze very well, meaning that you can make them in huge batches, freeze them, and reheat them in the mornings when you’re rushing out the door. What I have been doing is taking a few out to thaw out in the fridge overnight, then heating them up in the microwave the next morning.
Reheating them doesn’t take away any of the textures of flavors! The insides remain moist while the muffin tops remain crunchy thanks to the sparkling sugar topping (the best part of a muffin!). Every bite is is citrusy and lemony, while the earthy poppy seeds pop in your mouth. The different textures create a delicate balance, like a well-rehearsed dance in your mouth… are you salivating yet?
One thing to note before making these is to make sure everything is at room temperature. Make sure your melted butter is not scorching hot and has cooled down prior to adding the eggs – unless you’re a fan of scrambled eggs in your lemon poppy seed muffins…. the batter will also be pretty thick, so roll up your sleeve and use those muscles! BUT – do not overmix! Overmixing will cause the muffins to be dense and dry and not as tasty.
Fill the muffin tins about 3/4 full and generously sprinkle the tops with some sparkling sugar. If you do decide to freeze them, throw them in the microwave and heat until the insides are completely heated through prior to serving.
- 2/3 cup granulated sugar
- Zest and juice of 1 lemon, separated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plain Greek yogurt
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 tablespoons poppy seeds
- sparkling sugar, optional
- Preheat oven to 400 degrees. Line a muffin pan with liners and set aside.
- In a large mixing bowl, rub the sugar and lemon zest together with your fingertips until fragrant (or until the sugar granules are moist). Add in the flour, baking powder, baking soda, and salt. Mix until combined.
- In a separate bowl, thoroughly whisk the Greek yogurt, eggs, vanilla, lemon juice, and melted butter together. Pour the liquid mixture into the flour mixture and stir just until combined. DO NOT OVERMIX (the batter will be thick). Gently stir in the poppy seeds. Divide the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle tops with sparkling sugar, if desired.
- Bake for 16-18 minutes until the tops are just starting to brown, or until an inserted toothpick comes out clean. Remove from oven and let cool for 10 minutes before removing them onto a wired cooling rack to cool completely.
- Muffins can be stored in an airtight container for up to 5 days at room temperature, or frozen to be eaten at a later date.
- Yield ~15 muffins
- If reheating the frozen muffins, each microwave is different so the time it takes to reheat may differ.
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