Why Lemon Poppy Seed Muffins?
Lemon poppy seed muffins are a classic breakfast and snack option. They are a great way to start your day with a burst of tangy lemon flavor, and the addition of poppy seeds gives them a nice crunch. These muffins are also incredibly easy to make and can be stored for a few days, making them a convenient option for busy mornings.
Ingredients
Here’s what you’ll need to make 12 lemon poppy seed muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, eggs, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Scoop the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Variations
- Vegan Lemon Poppy Seed Muffins: Replace the milk with almond milk and the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Gluten-Free Lemon Poppy Seed Muffins: Replace the all-purpose flour with gluten-free flour.
- Blueberry Lemon Poppy Seed Muffins: Add 1 cup of fresh blueberries to the batter.
Conclusion
Lemon poppy seed muffins are a delicious and easy breakfast or snack option. They are bursting with tangy lemon flavor and have a nice crunch from the poppy seeds. This recipe is easy to customize, so feel free to experiment with different variations.
FAQ
Can I use regular flour instead of almond flour?
Yes, you can use regular flour instead of almond flour. However, keep in mind that the texture and taste of the muffins may differ slightly.
Can I use a different type of oil instead of coconut oil?
Yes, you can use a different type of oil such as vegetable oil or canola oil. Keep in mind that this may also affect the taste and texture of the muffins.
Can I substitute lemon juice for lemon zest?
No, lemon juice cannot be substituted for lemon zest as they have different flavors and textures. Lemon zest provides a strong lemon flavor and aroma, while lemon juice adds acidity to the recipe.
Can I use a different type of sweetener instead of honey?
Yes, you can use a different type of sweetener such as maple syrup or agave nectar. Keep in mind that this may also affect the taste of the muffins.
Can I add other ingredients such as blueberries or chocolate chips?
Yes, you can add other ingredients such as blueberries or chocolate chips. Keep in mind that this may also affect the texture and cooking time of the muffins.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by substituting the honey for a vegan-friendly sweetener such as maple syrup or agave nectar, and using a vegan-friendly milk such as almond milk.
How long do these muffins last?
These muffins can last for up to 5 days if stored in an airtight container at room temperature. You can also freeze them for up to 3 months.
Can I use a different type of milk instead of almond milk?
Yes, you can use a different type of milk such as soy milk or oat milk. Keep in mind that this may also affect the taste and texture of the muffins.
Can I use a different type of citrus fruit instead of lemon?
Yes, you can use a different type of citrus fruit such as orange or lime. Keep in mind that this may also affect the taste and texture of the muffins.
Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by using gluten-free flour instead of almond flour. Keep in mind that this may also affect the texture and taste of the muffins.
