Muffins make the world go round… or at least they give it ample reason for turning over and over again. Without the dawning of the sun, we wouldn’t have a meal as wonderful as breakfast, and without breakfast there is no excuse for muffins (excepting that they are one of the most important food groups). No need to ask your nutritionist, just accept that muffins are essential for a happy and therefore healthy life! Honestly, make these muffins and if they don’t instantly brighten your dreary day… well, you probably didn’t make them correctly. But that’s also unlikely since you have a handy recipe below. You are welcome.
Poppy seeds are an all-time favorite of mine in breakfast food. I usually spring for poppy bagels, poppy hamentaschen, and (well made) lemon poppy muffins like these over other types of each. It must be the balance of crunchy texture and slight sweetness these tiny seeds provide. (Yes, I know they get stuck in between teeth, but that’s easily remedied with a glass of water or coffee.) So while this is the first poppy seed recipe we’re posting, hopefully it won’t be the last. If you have suggestions for other recipes containing poppies, let us know in the comments below!
- Juice of 1 lemon
- 2 eggs
- 6 oz plain Greek yogurt
- 1 cup skim milk
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup sugar
- Zest of 2 lemons
- 1 1/2 sticks butter, cut
- 3 tbsp poppy seeds
- Preheat oven to 375F. Spray muffin tins or alternatively use muffin cups (hey, why not?).
- In a medium bowl, combine the lemon juice, eggs, Greek yogurt, milk, and vanilla. Whisk until blended.
- Add flour, baking soda, baking powder, salt, sugar, and lemon zest together into a large bowl and stir until combined. Cut the butter into the dry ingredients. Add poppy seeds. Make a well in the center and pour in the wet ingredients. Gently combine, taking care not to overmix the batter.
- Divide the batter into the muffin cups, each about 3/4 filled. Bake in the middle of the oven for 24-26 minutes or until the tops are lightly browned, firm and springy. Let cool in the pan for 10 minutes then remove and cool on a wire rack.
- This recipe makes anywhere between 12-18 muffins depending on how generous you are when dividing the batter.