Are you ready to satisfy your sweet tooth with something delicious yet still a bit healthy? If so, then I’ve got just the thing for you: lemon poppy seed muffins! These little bites of sweetness are the perfect way to start your morning or finish a scrumptious dinner. The tartness of freshly squeezed lemon juice pairs perfectly with the subtle nuttiness of the poppy seeds. When combined with a slightly sweet glaze, it creates an unforgettable flavor experience. Plus, these muffins are easy enough for anyone to throw together in no time at all. So let’s get baking and make some delicious Lemon Poppy Seed Muffins today!
Tips for Making/Baking the Muffins Perfectly:
Chill the Muffin Batter!
The BEST way to make your muffins more tender and even taller is to cover and chill your batter in the refrigerator overnight before baking. It’s a lot like chilling cookie dough. Consider it similar to marinating.
Don’t Overwork the Muffin Batter!!
When you combine the wet and dry ingredients, be careful not to overmix the batter. This results in rubbery muffins. Stir gently until *just* combined. It’s perfectly fine if a few small streaks of flour remain.
Why Should You Chill the Muffin Batter Overnight?
The starch in the flour absorbs more moisture when the batter is chilled, resulting in a more tender muffin. It also thickens the batter without making it drier, allowing for taller muffin tops without a crumbly or cakey texture.
This technique works especially well with muffin batter, which is typically made from melted butter or oil (rather than creamed butter + sugar) and contains only baking powder as a double-acting leavening. That is, it is activated by both the batter’s moisture and the oven’s heat. Baking soda is only activated by acid in the batter, not by oven heat.
To prevent the batter from drying out, chill it all in one bowl rather than in individual muffin cavities. Bake straight from the fridge.
More Dessert Recipes
Lemon Poppy Seed Muffins
- Non-Stick Cooking Spray
- 1¼ cups gluten free flour blend
- 2 tsp baking powder
- ¼ tsp baking soda
- pinch salt
- 1¼ cups almond meal
- 3 tbsp poppy seeds
- ½ cup maple syrup plus 2 tbsp
- ⅘ cup unsweetenend almond milk
- ⅓ cup fresh lemon juice
- ¼ cup coconut oil melted
- 2 tbsp fresh lemon zest grated
- 1 tsp vanilla extract
- Preheat your oven to 350 °F.
- Generouslygrease a 12 cups standard-sized muffin tinwith cooking spray.
- In alarge bowl, sift together the flour, baking powder, baking soda and salt.
- Add the almond meal and poppy seeds and mix well.
- In another large bowl, add the maple syrup, almond milk, lemon juice, coconut oil,lemon zest and vanilla extract and beat until well combined.
- Add the flour mixture and mix until just combined.
- Place the mixture into the prepared muffin cups evenly.
- Bake for about 15-20 minutes.
- Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
- Carefully invert the muffins onto a wire rackto cool completely before serving.
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