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

Sue Lau

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Bread, Breakfast

Cuisine American

Servings 15

Ingredients

  

1x2x3x

• 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

Keyword Lemon, Muffins, Poppy Seed, Poppyseed

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