It is Back to School time, so I am pulling out all my “on the go” breakfast ideas. My oldest kiddo loves muffins for breakfast. Lemon Poppy Seed muffins are one of her favorites. My Lemon Poppy Seed muffins are a mix of lemon and vanilla flavors that are subtle, but work amazing together. As a bonus, these muffins are pretty simple to make.
Start by preheating the oven to 350°F. Prepare a 12 cup muffin tin by either greasing the pan or filling with paper muffin cups. I prefer to just grease the pan. Why produce more garbage if we do not need to? Next take out a medium bowl and the electric mixer of your choice. I love my Kitchen Aid Stand Mixer. It is one of my favorite appliances.
Add the first six ingredients to the bowl and blend together well. Remember to let the butter sit out and soften before getting started. If I am planning to bake, I set the butter out on the counter when I grab the cream for my coffee in the morning. (By the way, Lemon Poppy Seed muffins go great with coffee!)
Next add the Greek yogurt, honey, and eggs. Mix together well. I have a confession, I hate measuring honey. I always feel as if half of the honey stays stuck in the measuring cup. Because of this, I simply eye ball the amount. Yes, I pour the honey directly into the bowl from the honey bear and stop when it looks right to me. No one has ever told me the muffins were too sweet or not sweet enough, so I guess my system is working. So if you decide you also hate measuring honey, go ahead and eye ball it. It will be fine, I promise!
Now for the flour, I wanted to mimic the light coloring of the Lemon Poppy Seed muffins we buy at various bakeries, but I also wanted to incorporate whole wheat flour. My solution is to use one cup white all-purpose flour and one cup whole wheat flour. This combination results in the right color and texture and no one is the wiser that I added something that may be considered “healthy”.
Finally, fold the poppy seeds into the batter with a spatula.
Spoon the batter into 12 muffin cups and pop in the oven for 23-28 minutes. I find mine are usually ready at 25 minutes.
Remove from the oven and let cool in the pan for 5-10 minutes. Then remove from pan and place on wire rack to continue cooling.
Lemon Poppy Seed muffins are a great breakfast, snack, or dessert. Now that we are heading back to school, muffins will be a part of our breakfast routine and in our lunch boxes on a pretty regular basis. I hope you find these delicious Lemon Poppy Seed muffins a good addition to your recipe arsenal. Happy Cooking!
Lemon Poppy Seed Muffins
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- ½ tbsp lemon extract
- 1 cup vanilla flavored Greek yogurt
- ¼ cup honey
- 2 eggs
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ⅛ cup poppy seeds
- Preheat oven to 350°F.
- Beat together first six ingredients, through lemon extract, in a medium bowl.
- Add Greek yogurt, honey, and eggs. Beat together thoroughly.
- Add both flours and mix together completely.
- Fold in poppy seeds with a spatula.
- Spoon into 12 muffins cups.
- Bake for 23-28 minutes at 350°F.
- Cool 5-10 minutes and then remove from pan and place on wire rack. Cool completely.