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Lemon Poppyseed Muffins #MuffinMonday

Tender lemony muffins  with  the added crunch of poppy seeds are perfect for breakfast or tucking into a lunch pail.

Lemon Poppy Seed Muffins

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.

Lemon Poppy Seed Muffins

There’s quite a selection  of summery muffins here to peruse!

 

#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.

Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins

Prep Time10 mins
Cook Time20 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: Lemon, Muffins, Poppy Seed, Poppyseed
Servings: 15
Author: Sue Lau

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

From the kitchen of palatablepastime.com

Lemon Poppy Seed Muffins

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3 responses

  1. 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.

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