LEMON POPPYSEED MUFFINS

May 1, 2020
Rachel Schultz

I like my lemon baked goods VERY LEMON-Y. I want the tart lemon-ness to be prominent. These should do it for you. The trickiest thing to me about muffins in making sure they get a nice good rise and dome shape. To me a mark of bland box mix ones can be that they stay flat on the top. This recipe faithfully delivers! They always rise up a bit, just as they should. And poppyseeds are just such a delight I love mixing them in. Heavy preference is generally given by me to a baking recipe that only needs one bowl.

This one does! I will do two if it dramatically makes a difference in the final product. But otherwise I just make everything go into the stand mixer bowl!

You could add an icing drizzle to these, but we like them without. We usually have muffins for breakfast more than dessert. But for a dessert I would totally add the drizzle. I like this one.

Lemon Poppyseed Muffins
Makes 24 muffins

3 and 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
1 cup sugar
4 eggs
1 cup yogurt
1 cup lemon juice
2 tablespoons poppyseeds

Preheat oven to 400 degrees.

Mix all ingredients together in a stand mixer.

Divide batter evenly in greased or lined muffin tin.

Bake for 19 minutes.

LEMON POPPYSEED MUFFINS
 
Author:
Ingredients
  • 3 and ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • 1 cup sugar
  • 4 eggs
  • 1 cup yogurt
  • 1 cup lemon juice
  • 2 tablespoons poppyseeds
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix all ingredients together in a stand mixer.
  3. Divide batter evenly in greased or lined muffin tin.
  4. Bake for 19 minutes.

Inspired by Cookie & Kate.

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Comments

  • These look wonderful! I will have to try these. I love your about page. We have a few things in common. I am a Christian and I also live in MI!

    Have a lovely day!
    ~Kloesunny

  • These look so good! They went so fast in the office I didn’t get one, but now I’m craving them and may need to make this recipe over the weekend! :)

    • Rachel Schultz

      Thanks Lindsey :)

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