Lemon Poppy Muffins

A healthy and fruity recipe: Lemon poppy muffins ! You will love to enjoy them for breakfast, brunch or as a snack. Puffy muffins with a very soft texture and a slightly tangy taste, with a little poppy seeds to add a little crunch.

What you'll love about these lemon poppy seed muffins

• flavor : the good taste of lemon (thanks to the zest especially), and a light nutty taste brought by the poppy seeds.
• texture : they are plump and soft, just how we like them.
• difficulty level : very simple to prepare! You just need to allow some resting time for the dough to have nicely risen muffins. To cook them, I took my muffin pan in which I added paper boxes.

The choice of ingredients

• lemons : these are yellow lemons. If possible, I recommend buying them organic because we collect the zest.
• all-purpose flour : I use T55 for muffins, I prefer it to T45 for this type of recipe.
• poppy seeds : they can be found in the organic section or in organic stores in small bags.
• milk/cream : to have soft muffins (not dry) choose whole milk, and whole liquid cream 30% mg

How to make lemon poppy seed muffins?

1. We first mix the dry ingredients
2. Then we mix the wet ingredients
3. On incorporate in three times dry ingredients in wet ingredients
4. We let relax dough
5. We garnish the   with the dough
6. We bake lemon poppy seed muffins
7. We let warm before unmolding on a rack

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your lemon poppy seed muffins a success

• Let the dough rest well before filling the cases: This allows the moisture in the dough to be absorbed by the flour, causing it to rise better in the oven.
• leave empty space between each box in the mold : the hot air from the oven circulates better for cooking the muffins, and they do not stick to each other during cooking.
• fill your muffin cups well to the top : this is how you get plump muffins.
• the cooking temperature is very high at the beginning then we lower it : the temperature shock allows rapid rising from the start, with the creation of the dome of the muffins, they cook well afterwards.

How to store these lemon muffins?

These lemon poppyseed muffins are best eaten on the day of, but they do keep. at room temperature, in an airtight container up to 4-5 days or refrigerate for up to 1 week. 

You can also freeze them to enjoy it longer. To do this, I advise you to wrap them individually in cling film then place them in an airtight container in the freezer. They can be kept for up to 3 months.

To defrost them, let them come to room temperature. You can also use the microwave until they are at the right temperature.

Other recipes to try

If you like homemade muffin recipes then I recommend you take a look at these other recipes on the blog:

• Blueberry muffins
• Chocolate banana muffins
• White chocolate raspberry muffins
• Soft chocolate muffins
• Apple cinnamon muffins with maple syrup
• Chocolate chip coconut muffins

If you make this lemon poppy seed muffin recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute muffins!

Soft Lemon Poppy Seed Muffins

4.69 on 44 votes

Very soft lemon muffins with small poppy seeds. A very easy recipe to make for breakfast, brunch or a snack!

Amount : 9 big muffins

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Prepare in advance 15 minutes min

Cook time 16 minutes min

Break 1 time h

Total 1 time h 31 minutes min

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• 12 muffin metal mold
• White paper cases for cupcakes

Ingredients 

• 330 g flour T55
• 150 g granulated sugar
• 2,5 cc baking powder
• 0,5 cc baking soda
• 0,5 cc salt
• 1,5 cs poppy seeds or + if you want
• 2 large eggs
• 100 g melted and warmed sweet butter
• 2 cs vegetable oil
• 200 g whole milk at room temperature
• 50 g heavy whipping cream 30% at room temperature
• 2 yellow lemons

Prepare in advance 

• In a bowl, mix together the flour, powdered sugar, baking powder, baking soda, salt and poppy seeds.
• In another bowl, quickly mix the eggs, milk, cream, lukewarm melted butter and oil. Add the zest of the two lemons and 1 to 2 tablespoons of lemon juice.
• Incorporate the dry ingredients into the liquid ingredients in three batches, using a whisk to start then a spatula when the dough thickens. Do not mix more than necessary: ​​just enough to no longer see any flour.
• Let the dough rest covered with cling film, at room temperature for 1 hour. This will allow the muffins to rise well.
• Preheat the oven to 220° traditional heat. Cooking is done in two batches. Place 6 paper cases in your muffin tin, leaving empty space between each (hot air needs to circulate for better baking).
• Using an ice cream scoop for ease, fill each cup with dough to the top. Do not over-knead the dough to prevent it from deflating.
• Bake first for 8 minutes at 220° then reduce to 175° without opening the oven door, for 8 minutes. The duration varies depending on the oven. The muffins should be golden brown. You should test the cooking using a wooden skewer: if it comes out dry or with a few crumbs then it is cooked.
• Wait 5 minutes before unmolding the muffins, placing them on a rack to cool.

Notes

These lemon poppy seed muffins will keep at room temperature, in an airtight container for about 4-5 days or in the refrigerator for up to 1 week. 

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NB: this recipe was reworked in September 2024 to be softer, more puffy. If you want to find the previously published recipe, here are the ingredient dosages (the preparation steps are identical, cooking was at 180 ° for 23 min.): 100g brown sugar, 2 eggs, 200g flour, 1 sachet baking powder, 100g melted unsalted butter, 2 lemons, 1,5 tbsp poppy seeds.

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Keywords: Muffins

Recipe : Dessert, Snack, Breakfast