Double Lemon Poppy Seed Muffins
Get ready to indulge in these delectable lemon poppy seed muffins! The sweet aroma of lemon and sugar lingers in the air as you combine the zesty flavors with the rich white whole wheat flour and crunchy poppy seeds. These muffins are a delightful treat for any time of day, offering a burst of citrusy freshness with every bite. Enjoy them as a satisfying breakfast option or as a delicious snack that will brighten your day.
— Constant Cookbook
Ingredients
- ½ cup + 1 tablespoon pure cane sugar
- 2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)
- 1½ cups white whole wheat flour
- ¼ cup poppy seeds
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- 5 tablespoons unsalted butter, melted and cooled
- ¾ cup plain yogurt (plain Greek yogurt works, too)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease your muffin pan using butter or non-stick cooking spray. (Pro tip: grease only the bottoms and halfway up the cups so your muffin tops don’t flatten out while baking.)
- Combine the sugar and lemon zest in a medium mixing bowl. Use your fingers to rub the zest into sugar until the sugar is fragrant and pale yellow throughout. Whisk in the flour, poppy seeds, baking powder, baking soda and salt.
- In a separate, smaller mixing bowl, whisk together the butter, yogurt, egg, vanilla and the juice of one of your bald lemons.
- Pour the liquid ingredients into the dry ingredients. Use a large spoon to mix the two together. Stir only until the flour is fully incorporated into the liquid.
- Divide batter evenly between the 12 muffins cups. The batter will be thick but don’t worry, your muffins will turn out great. The cups should not be more than three-fourths full. Sprinkle the muffins with turbinado sugar and wipe off any sugar that lands between the muffin cups.
- Bake for 16 to 19 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the muffin pan, then carefully transfer the muffins to a baking rack to cool completely.
Cook Time
16M
Prep Time
PT15M
Yield
12
Nutrition
- Calories: 183 calories
- Sugar Content: 15.6 g
- Sodium Content: 135.1 mg
- Fat Content: 7.3 g
- Saturated Fat Content: 3.6 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 27.7 g
- Fiber Content: 2.3 g
- Protein Content: 3.6 g
- Cholesterol Content: 30.2 mg
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