Eating My Way Through

Lemon Poppy Seed Muffins May 19, 2010

Filed under: Baking,Breakfast — Nikki Wegner @ 6:18 pm

Growing up my mom used to make the most delicious lemon poppy seed bread. I always used to love to eat the middle piece as soon as it was out of the oven because it was always perfectly delicious. A little bratty maybe, but so worth it.

Of course, my mom’s version of lemon poppy seed bread is not the healthiest, nor is it conducive to portion control. I literally can eat half a loaf in one sitting, yikes. Muffins though, are perfectly sized for my inability to control myself.

And these are not only healthy, but super easy to make!

Since my camera battery  died while I was making them I won’t bore you with step by step instructions, but here is the finished product.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

One thing to note. Every time I’ve made these I seem to have enough batter for 14 muffins, not 12, so if you have an extra muffin pan on hand, it might come in handy! Or you can just tempt fate and overfill them, though I don’t recommend it.

These are the perfect grab and go breakfast to eat at work. They also freeze well too. I just wrap them in some aluminum foil after they have cooled, put them all in a freezer bag, and toss in the freezer. They can last in there about a month. In the morning, just take one out and pop it in the microwave for about 30 seconds and you have a yummy breakfast.

Lemon Poppy Seed Muffins (adapted from Weight Watchers)

1 3/4 cup all-purpose flour

3/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 tbsp lemon zest

1 tbsp poppy seeds

1 1/4 cups low-fat buttermilk

2 tbsps butter or margarine, melted

1 large egg, lightly beaten


Pre-heat oven to 400°

Place 12 muffin cups in a muffin tin

Combine first 5 ingredients in a large mixing bowl, stir well with a whisk

Stir in zested lemon rind and poppy seeds

In a small bowl, lightly beat the egg, then add the buttermilk and butter, whisk together

Make a well in the center of the flour mixture

Pour  the buttermilk mixture into the well slowly

Whisk mixtures together until flour is moist

Divide batter into the muffin tins, filling about 3/4 full

Bake 20-22 minutes, or until the tops are golden brown

Remove from oven and let cool in the pan for about 5 minutes

Remove from pan and let muffins finish cooling on a wire rack

Yields 12 (or 14) muffins


One Response to “Lemon Poppy Seed Muffins”

  1. Kipp Burgoyne Says:

    Thanks for all the good recipes!

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