Moist, light and fluffy muffins bursting with tangy zesty lemon with the slight crunch of poppy seeds – these one bowl muffins are delicious and make the perfect lunch box or after school treat. Lemon lovers will love these citrus infused muffins!
With everything happening in the world, life feels a little scary right now, doesn’t it? Wow. The news and updates on the novel coronavirus change daily and what once seemed distant and far away now feels very real and uncertain. Like most of the world, life here in Australia is very different. Closures, social distancing, job losses, panic buying, economic instability and the very real public health crises are a lot to handle and like you, my heart hurts.
One thing that remains predictable in all of this? We need to eat.
Food is so very important. Food not only fuels our physical bodies but it also nourishes our souls like nothing else. Cooking helps to centre and ground us in our daily routine and in a small but very real way allows us to focus, care and nurture ourselves and one another. Home cooking gives us the chance to share love very tangibly with others whilst nourishing our health and creating moments of simple joy.
How can I help?
The next six months are going to be very different in so many ways but my promise is to continue to show up and share family friendly (infinitely adaptable) recipes with you. It’s time to get really creative and flexible with recipes so I’ll be sharing plenty of ingredient substitutions and ways to make recipes work for you and what you have in the pantry! Think fuss-free ‘make it your own’ curries, simple ‘she’ll be right’ bakes, one-pan dinners your entire family will love and PLENTY of pasta recipes!
During tough times it’s so very easy to get swept up in feelings of hopelessness and despair (I know I do) but difficult times also offer us opportunities to help others, support our friends and neighbours and offer help to those who need it most. Whether we leave a casserole on a neighbours door step, bake banana bread for our local health workers, donate food to the closest food bank or simply deliver groceries to an elderly neighbour – small acts of kindness can make all the difference.
With that said, I’ll be sharing recipes that are simple to double, freezer friendly, budget conscious, made with pantry staples, keep the kids fed (and happy) and ones that provide joy and comfort.
So let’s get started with today’s Lemon Poppy Seed Muffins! A simple collection of pantry staples, you’re going to love these easy-to-make muffins! Extra light and moist, these one-bowl muffins are made with fresh lemon juice and zest, just enough poppy seeds for that delightful crunch and hinted with the slightest suggestion of vanilla bean. Lightly sweetened with brown sugar and kept moist with olive oil, you’d never know these muffins are a healthier baked treat. Every bite is slightly sweet, a little tangy and insanely delicious. And the golden muffin crust is perfection.
Lemon Poppy Seed Muffin Ingredients
Fresh lemon zest and juice: Lemon lends it’s bright zesty tang via it’s fragrant zest and juice to create the most delicious citrus infused muffins.
Yoghurt: Keeps these muffins light and fluffy.
Olive oil: Helps to create a super moist muffin crumb.
Vanilla Bean: A little floral spicy back note that works perfectly with the lemon.
Buckwheat Flour: Has a light beautiful super soft texture that helps create a very tender muffin crumb. In terms of flavour, buckwheat is earthy and strong yet delicate. Seriously delicious.
Poppy Seeds: Added texture and how beautiful do those little specks look strewn throughout the yellow hued batter.
How to make lemon poppy seed muffins
These muffins couldn’t be simpler to prepare! This is what you do…
- Preheat oven and line muffin pan.
- Whisk together wet ingredients.
- Add dry ingredients and stir.
- Fold through the lemon zest, juice and poppy seeds.
- Divide batter and BAKE!
See, so simple! And the lemony sweet fragrance of baking muffins that floats from the oven as these babies bake is divine!
For the days you’re looking to satisfy your sweet tooth the healthier way – these yummy lemon poppy seed muffins are for you! Enjoy for morning tea, pop into lunch boxes or gobble up as a yummy after school snack. BONUS, leftover muffins are freezer friendly!
MORE MUFFIN RECIPES
blueberry lemon poppy seed muffins
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
I know you’re going to love these Lemon Poppy Seed Muffins, please let me know if you make them by leaving a comment and rating the recipe. I’d love to hear from you and it helps encourage others to make the recipe too! Kayla xo
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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Lemon Poppy Seed Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
Moist, light and fluffy muffins bursting with tangy zesty lemon with the slight crunch of poppy seeds – these one bowl muffins are lemon-licious.
Ingredients
- 2 eggs
- 3/4 cup (180 ml) lightly flavoured olive oil
- 1 cup (250 ml) sour cream (or greek yoghurt)
- 1/2 cup (85 grams) brown sugar
- 1 teaspoon vanilla bean paste (OR extract)
- 1 cup (125 grams) buckwheat flour (OR 1 cup (150 grams) plain wholemeal flour)
- 1 cup (150 grams) plain wholemeal flour
- 2 teaspoons baking powder
- pinch of salt
- zest and juice of 2 lemons
- 1/3 cup (40 grams) poppy seeds
Instructions
- Preheat oven to 180 C (350 F) and line a 12 hole muffin tin with papers. Set aside.
- Place the eggs, oil, sour cream, sugar and vanilla into a large bowl and whisk to combine.
- Add the buckwheat flour, plain flour, baking powder and salt and using a wooden spoon gently stir to combine. Do not over mix.
- Gently fold through the lemon zest, juice and poppy seeds.
- Evenly divide the mixture between the prepared tin.
- Bake for 10-12 minutes or until a skewer inserted removes cleanly. Allow the muffins to cool for 5-10 minutes before placing on a wire rack to cool completely.
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
These look so good! Does the batter work with any other mix ins?
Hi Suzanne! Yes absolutely, mix ins will work beautifully. Blueberries, raspberries, blackberries, cranberries would all be lovely! I hope that helps. Happy baking. Kayla xo
Thanks for sharing! What else can you use wholemeal flour for?
Hi Vanessa, wholemeal flour works well in a lot of baked recipe however if you can’t find wholemeal flour feel free to use regular plain flour. I hope that helps. Happy baking. Kayla xo
I was a little sceptical seeing the title of this email at first.
But you are right. Virus or nor, kids have to be fed. I am out of bread already, but do have some flour, and surprisingly, lots of lemons and buckwheat. Hence is the question: can I ground the grains to get some coarse flour, or is it better to stick just to regular flour in my case?
Cheers from Toronto.
Hi Juls! For the muffins, I think it’s best to stick to regular flour lovely. I really hope you enjoy the muffins! Oh an we’re out of bread too so I’ve started recipe testing some simple bread recipes to bake at home (hopefully will have the recipe ready next week). And I totally understand your scepticism – with everything going on, I have to admit sharing recipes feels so trivial. Please take care. Sending lots of love your way. Kayla xo
Hi,
Can I use gluten free flour instead of the plain flour ?
Thanks