Lemon Poppyseed Muffins

Remember that Preserved Lemons recipe I shared before? Well, you can use them in all kinds of recipes but my favorite might be in these Lemon Poppyseed Muffins. The preserved lemons bring a really fun flavor to the party, along with packing quite a lemon-y punch! These are moist, flavorful, and perfect.

THE RECIPE

• keeping it moist – this recipe is a bit different from other muffin recipes because of the ingredients in it – no butter and very little milk, but I do use oil and greek yogurt. I found that those keep the muffins super moist and beautiful which I love! I’ve now tested this with both plain and vanilla greek yogurt and both work beautifully – the vanilla version surprisingly didn’t make them too sweet!
• keeping it simple – this is a one bowl recipe! I think a lot of recipes easily can be by using one large bowl, combine the liquids, add all the dry ingredients other than the flour and mix well, then add the flour and call it a day! I’m sure there are people who will disagree, which is fine, but I haven’t noticed much of a difference by using this method with most recipes. Combining the dry ingredients separately from the wet ingredients allows you to make sure any spices or leaveners are well incorporated in the final mix while ensuring that the batter doesn’t get overmixed. However, the same thing can be achieved by adding those spices and other dry ingredients first, mixing super well, then mixing in the flour until just combined. Do what you will, but I’m enjoying one fewer bowl to clean!
• keeping it sky high – finally, I have my favorite muffin tip ever: start them in a really hot oven for the first 5 minutes, then drop the temp for the remaining cook time. This makes them puff up really high to get a beautiful, domed top. And this works for any muffin recipe you’ve got – start them at 425* for 5 minutes, then drop down to whatever temp the recipe specifies for the rest of the time.

LOOKING FOR MORE MUFFINS?

I’ve got you covered:

• peach blueberry muffins
• savory cheese and thyme muffins
• cranberry sauce muffins
• apple cinnamon muffins

Yield: 12 muffins

Lemon Poppy Seed Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Remember that Preserved Lemons recipe I shared before? Well, you can use them in all kinds of recipes but my favorite might be in these Lemon Poppyseed Muffins. The preserved lemons bring a really fun flavor to the party, along with packing quite a lemon-y punch! These are moist, flavorful, and perfect.

Print

Ingredients

• 150 g (3/4 cup) sugar
• 1 egg
• 2 tsp vanilla
• 60 mL (1/3 cup + 1 Tbsp) neutral oil
• 240 g (1 cup) plain or vanilla greek yogurt
• 57 g (1/4 cup) milk
• 1 preserved lemon, minced as finely as you can
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tbsp poppy seeds
• 250 g AP flour

Instructions

1. prep: preheat the oven to 425*. line a muffin tin with muffin cups or 5"x5" squares of parchment paper. set aside
2. make the batter: in a large bowl, combine the sugar, egg, vanilla, oil, greek yogurt, milk, and preserved lemon. add the baking powder, baking soda, poppy seeds, and salt and mix well. add the flour and mix until just combined. fold in the prepared fruit
3. assemble: divide the muffin batter among the prepared muffin cups
4. bake: bake the muffins in the preheated oven for 5 minutes, then turn down the heat to 350* and bake for an additional 13-15 minutes until the top bounces back when poked and a toothpick comes out cleanly
5. enjoy! let cool and store in an airtight container or well wrapped in the freezer