Monday, January 12, 2015

Lemon Poppy Seed Muffins

What's not to love about a muffin?  They're quick and easy to make and their flavor variations are pretty much limitless.  I love to make a big batch of muffins, eat some warm and fresh, save a few for the kids' lunches then throw the rest in the freezer.  They make for a quick breakfast when we're short on time or even for a snack.  I typically use half whole wheat and half white flour and about half of the sugar of traditional muffin recipes, so no guilt here serving them to my family.

My oldest daughter fell in love with these muffins last year and I've made them numerous times since.  We all love them!  But if you're not a fan of lemon or don't have it on hand, try adding a touch of almond extract and a small handful of sliced almonds.  Just not sweet enough for you? Sprinkle some coarse sugar on top of each muffin before baking, or add a simple glaze on top of a little powdered sugar and milk mixed together.

Lemon Poppy Seed Muffins
2/3 cup sugar
zest and juice of 1 lemon
1/3 cup Greek yogurt
1/3-1/2 cup buttermilk
2 large eggs
1 stick butter, melted and slightly cooled
1 tsp. vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. poppy seeds

Preheat oven to 400 degrees F. Line muffin tin with liners and set aside.

In  mixing bowl, combine sugar and lemon zest.  Rub together with your fingers until very fragrant.  Add lemon juice,yogurt, buttermilk, eggs, melted butter and vanilla and whisk until well combined.  Sift the remaining dry ingredients, except the poppy seeds. Stir dry ingredients into the wet ingredients until just combined.  Gently fold in the poppy seeds.

Using a large scoop, divide batter evenly into the muffin tin.  Bake 15-17 minutes or until slightly golden on top.

Cool muffins on a wire rack and store in an airtight container on the counter about 4 days.

SOURCE: Adapted from Two Peas and Their Pod

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