Best 2 Whole Wheat Lemon Poppy Seed Muffins Recipes
Indulge in the tantalizing flavors of our wholesome and delectable Whole Wheat Lemon Poppy Seed Muffins. These muffins are a symphony of zesty lemon, crunchy poppy seeds, and hearty whole wheat flour, offering a delightful balance of flavors and textures. Perfect for breakfast, brunch, or a quick snack, these muffins are not only delicious but also packed with nutrients. Our collection of recipes includes variations such as gluten-free, vegan, and sugar-free options, ensuring that everyone can enjoy these delightful treats. Each recipe is carefully crafted with step-by-step instructions and includes tips for achieving the perfect muffin. So, preheat your oven and embark on a culinary journey that will leave your taste buds dancing with joy.
Here are our top 2 tried and tested recipes!
LEMON POPPY-SEED MUFFINS
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
WHOLE WHEAT LEMON POPPY SEED MUFFINS
Make and share this Whole Wheat Lemon Poppy Seed Muffins recipe from Food.com.
Provided by A Messy Cook
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine both flours, baking powder, baking soda, and poppy seeds.
- In another bowl, whisk together remaining ingredients; add to dry mixture, mixing just until moistened.
- Divide mixture evenly into eight greased muffin cups; bake 10-15 minutes at 400 degrees, or until a toothpick inserted in the center of a muffin comes out clean, and remove muffins to a rack to cool.
Tips:
- For a more intense lemon flavor, use freshly squeezed lemon juice and lemon zest.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure your muffins are evenly baked, fill the muffin cups to the top.
- If you want a crispy muffin top, sprinkle some sugar on top of the muffins before baking.
- Store your muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These whole wheat lemon poppy seed muffins are a delicious and healthy way to start your day. They're made with whole wheat flour, buttermilk, and fresh lemon juice and zest, and they're studded with poppy seeds for a little extra crunch. These muffins are also easy to make, so they're perfect for a quick and easy breakfast or snack. So next time you're looking for a tasty and nutritious muffin, give these whole wheat lemon poppy seed muffins a try.
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