I L-O-V-E these bakery-style Lemon Poppy Seed Muffins. The aroma of lemon zest and buttery sweetness filled the kitchen as I stirred the batter, a symphony of flavours coming together in perfect harmony. Tiny poppy seeds speckled the dough, promising a burst of texture in every bite. The streusel topping, a crumbly blend of sugar, flour, and butter, was the final touch, a golden crown awaiting its muffin throne.
As the muffins baked, their fragrance filled the house, a tantalising promise of the decadence to come. The first bite was pure bliss – a tender crumb, a tangy lemon zest, a satisfying crunch of poppy seeds, all topped with the irresistible sweetness of the streusel. It was more than just a muffin; it was a morning dream realised.
Poppy Seeds: More Than Just Crunch
Poppy seeds are packed with nutritional benefits! Beyond their delightful crunch and nutty flavor, poppy seeds offer a surprising array of health benefits. They are packed with essential nutrients like fiber, manganese, and copper, these tiny seeds contribute to overall well-being. Fiber aids digestion and helps maintain a healthy weight, while manganese supports bone health and energy metabolism. Copper plays a crucial role in iron absorption and the production of red blood cells.
So, next time you savor those delicious lemon poppy seed muffins, remember you’re not just indulging in a tasty treat but also nourishing your body with the goodness of poppy seeds.
Enjoy the delicious taste of these muffins while also reaping the benefits of poppy seeds. It’s a win-win!
Why you’ll like this Lemon Poppy Seed Muffins recipe
These are the reasons that I love my Lemon Poppy Seed Muffins, I hope you would love them too!
- Irresistible Flavor: The perfect balance of tangy lemon and nutty poppy seeds creates an unforgettable taste sensation.
- Easy to Follow: Simple instructions and clear explanations make this recipe perfect for bakers of all levels.
- Impressive Results: These muffins look and taste like they came from a bakery, but your friends will be impressed because they’re homemade!
- Versatile Treat: Enjoy them for breakfast, brunch, or a delightful afternoon snack.
- Satisfying Texture: The moist crumb combined with the crunchy streusel topping creates a delightful contrast.
- Perfect for Sharing: These muffins are a crowd-pleaser, perfect for potlucks or gifting.
- Nostalgic Comfort: The classic combination of lemon and poppy seeds evokes feelings of comfort and nostalgia.
What tools you need to make Lemon Poppy Seed Muffins
Ingredients in Lemon Poppy Seed Muffins
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- All-purpose flour: Provides the structure for the muffins.
- Baking powder and baking soda: These leavening agents help the muffins rise.
- Poppy seeds: Add texture and a nutty flavor
- Plain Greek yogurt: Adds moisture, tanginess, and richness. If you donโt have, you can substitute it with the same amount of sour cream or any plain yogurt you have on hand.
- Melted butter: Contributes to flavor, moisture, and tenderness.
- Light brown sugar: Provides sweetness and moisture.
- Milk: Adds moisture and helps create a tender crumb.
- Lemon zest: Offers bright citrus flavor.
- Lemon juice: Enhances the lemon taste and helps activate the baking soda.
Ingredients in Streusel Topping
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Watch the video tutorial
Frequently Asked Questions
Yes, you can. You can wrap the muffins separately with tin foil and plastic wrap before place them in the freezer. Let them thaw on the countertop for 15 to 30 minutes, remove the plastic wrap then reheat them wrapped in tin foil in a preheated oven for 10 to 15 minutes.
You can substitute it with the same quantity of sour cream or any kind of plain yogurt.
You can store them in an airtight containers for up to 3 days on the countertop.
These muffins are best enjoyed warm, straight from the oven. They’re perfect for a leisurely breakfast paired with a hot cup of coffee or tea. However, their delightful taste makes them a treat anytime of day.
Tips for success
- Sift the dry ingredients: Do not skip this step because sifting the dry ingredients together to remove any lumps and incorporate air, resulting in a lighter muffin texture
- Don’t over mix the batter: Over mixing can lead to tough muffins. Gently fold the wet and dry ingredients until just combined.
- Keep the streusel cool: Once it is made, cover it with a lid or plastic wrap. Place it in the refrigerator until it is needed.
- Use an ice cream scoop: This ensures evenly sized muffins and make the process a lot cleaner.
- Fill the muffin cases: To achieve the beautiful domes, fill the muffin cases all the way nearly to the top.
- Oven temperature is the key: Kick start the baking process with a high temperature heat to give the muffins a rise, then lower the temperature to continue the baking until they cook through.
- Let muffins cool completely: When you can handle the still hot muffins in the baking pan, transfer them onto the wire rack to cool, as a result, this allows the air circulate and avoid soggy on the bottom.
Pin this Lemon Poppy Seed Muffins recipe for later
More muffins recipes you might like
- Chocolate Chip Hazelnut Muffins
- Banana Chocolate Chip Muffins (Gluten Free & Refined Sugar Free)
- Lemon Coconut Muffins (Gluten Free & Refined Sugar Free)
- Healthy Savoury Sweetcorn and Carrot Muffins (Gluten Free & Dairy Free)
Lemon Poppy Seed Muffins with Streusel
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 7 Muffins 1x
- Category: afternoon tea, breakfast, desserts
- Cuisine: American
Description
Indulge in the irresistible combination of zesty lemon, crunchy poppy seeds, and buttery streusel in these homemade lemon poppy seed muffins.
Ingredients
For the streusel topping
- 50 grams caster sugar
- 16 grams unsalted butter (melted)
- 36 grams all purpose flour
- a pinch of salt
For the muffin batter
- 215 grams all purpose flour (sifted)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons poppy seeds
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 187 grams plain greek yogurt
- 75 grams unsalted butter (melted)
- 80 grams light brown sugar
- 1 lemon zest
- 3 tablespoons fresh lemon juice
- 60 grams milk
- a pinch of salt
Instructions
Make the streusel
- In a small mixing bowl, mix the flour and salt. Set it aside.
- In a medium mixing bowl, pour in the melted butter and sugar. Use a fork to gently mix and fluff together until a moist crumble texture forms. Cover it with plastic wrap or a lid and place into fridge until needed.
Make the muffin batter
- Preheat the over to 220โ/425โ and a cupcake pan with 7 tulip muffin cases.
- Add the zest of a lemon into the brown sugar. Use the fingertips to rub the sugar and zest of lemon. It helps release the natural lemon oil.
- In a large mixing bowl, mix in the melted butter and milk using a whisk until they are emulsified.
- Add in the eggs, vanilla extract and lemon extract. Whisk them well.
- Combine the yogurt and lemon juice for extra citrusy flavour and the sugar zest mixture. Continue to whisk until everything is well mixed.
- Place a sift on top of the mixing bowl, add the all purpose flour, baking powder, baking soda and salt. Sifting the dry ingredients help break up clumps for easy mixing. Gently fold together until just combined, do not over mix the batter.
- Sprinkle the poppy seeds into the batter. Fold them in gently until the seeds are evenly incorporated.
- Fill the liners most of the way with batter using the ice-cream scoop. Cover the batter with the chilled streusel topping.
- Bake the muffins in the preheated oven at 220โ/425โ for 5 minutes. Then lower the temperature to 180โ/350โ and continue to bake them for another 15 to 18 minutes or until golden brown and cooked through.
- Once the muffins are done, remove them from the oven and let them sit in the pan for a few minutes. When you can handle them, transfer them onto a wire rack to cool down completely.
- Enjoy them when they are still warm with a cup of coffee!
Notes
- Watch my video tutorial to see me how to make the muffins in action.
- The muffins can be kept in an airtight container for up to 3 days.
- You can freeze them in the freezer for up to a month.ย Thaw them on the countertop and then reheat them in the oven for around 10 minutes.ย ย
- If you have any questions, you are most welcome to leave me comments and I’d love to answer them.ย ย
Nutrition
- Calories: 286
- Sugar: 8.6
- Sodium: 1066
- Fat: 16.2
- Saturated Fat: 2.7
- Carbohydrates: 21.8
- Fiber: 3.5
- Protein: 12.4
- Cholesterol: 109
Thanks for joining me in the kitchen. Happy Baking!
