Tender lemony muffins with the added crunch of poppy seeds are perfect for breakfast or tucking into a lunch pail.
Lemon Poppy Seed Muffins
By Sue Lau | Palatable Pastime
It’s time for Muffin Monday again and I have been wanting to post these muffins for you for a bit, but things have kept getting in my way. But at long last here they are, very retro and very good!
These have been a longtime favorite of mine (you know I love lemon, right?) and for me these are perfect to nibble on while sipping a cup of hot jasmine flower tea.
These have just the right balance of sweetness and tart lemon flavor. I’ve used some of the powdered lemon peel I picked up the last time I was out at Penzey’s spice shop. The great part is if you don’t have one of those shops near you, it is also available online—> here. I do like it, not just in this but in smooth things I don’t really want to see bits of yellow zest in. So it does have multipurpose uses.
There’s quite a selection of summery muffins here to peruse!
- Lemon Cream Cheese Muffins from Food Lust People Love
- Lemon Poppy Seed Muffins from Palatable Pastime
- Peach Zucchini Muffins from Farm Fresh Feasts
- Sourdough Oatmeal Raisin Muffins from A Day in the Life on the Farm
- Zucchini Morning Glory Muffins from Passion Kneaded
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
You Might Also Like:
Lemon Blueberry Bread
Lemon Calendula Scones
Lemon and Candied Ginger Muffins
Lemon Bundt Cake with Cream Cheese Frosting
Lemon Blueberry Baked Donuts
Lemon Poppy Seed Muffins
Ingredients
- 2-1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 3 teaspoons Penzey's powdered lemon peel
- 1/4 teaspoon salt
- 4 teaspoons poppyseed
- 1 lemon both juice and zest
- 1-1/2 cups milk
- 1/2 cup cooled melted butter
- 2 eggs
Instructions
- Preheat oven to 400°F.
- Grease muffin tins or use liners
- Sift together dry ingredients in a small bowl.
- In another bowl stir together the wet ingredients, then combine the two until just blended.
- Divide batter among muffin cups.
- Bake 20 minutes at 400°F.or until domed and a toothpick can be inserted and removed without wet batter.
- Let cool completely.
Notes
I am a huge fan of lemon too, Sue. It’s so bright and fresh and cheerful somehow. We have a Penzey’s very close to our home in Houston – one of my favorite (dangerous! – I want all.the.things) places to shop. Your muffins look fab!
Thanks! I don’t always get a chance to hit Penzeys since it is on the other side of the metro, but do stock up when I am there! I like the lemon peel powder since being a powder, I can think of lots of uses for that texture.
Lemon and Poppyseed is one of my favorite food combos. I would love one of these muffins.