Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to start sharing some really yummy recipes once a week, this week is Lemon Poppy Seed Muffins. Enjoy the recipes and know that we are still Remodelaholics.
When it comes to breakfast options I’m always looking for a couple of things: They have to be delicious, I need to be able to make them ahead of time, and they have to be a total crowd favorite (ahem, even the pickiest eater should love it and rave about it). So that gives my breakfast recipe search some pretty high standards.
Which in return made me think that I had to compromise if I wanted to put something on the table. Until I found these lemon poppy seed muffins thanks to a friend and oh my gosh my world completely changed.
This recipe is good and I’m not saying that in a “Yeah it’s good, but kind of meh” way. No, not at all. This is good as in so good you’ll never want to stop eating them in like ever.
They are fully bright sunny and so packed with flavor it is crazy. You can have them by themselves fresh out of the oven (or warmed in the microwave) or you can have them split in half and spread with a thick layer of butter and a bit of jam and jelly.
They are also delicious drizzled with maple syrup or honey and they go incredibly well with a steaming cup of hot coffee.
I love to make a batch big enough on Sunday and then just have muffins through the week but I’ve also found myself a couple of times making a super big batch once a month and freezing them all to have enough muffins to last me for weeks.
Whichever option you pick rest assured that you can make them ahead and that they are going to taste freshly baked every single time.
Lemon Poppy Seed Muffins
- 2 Cups flour
- 1 ½ Cup milk
- 2 Tsps baking powder
- 2 Eggs
- ¼ Cup butter
- 4 Tbsps poppy seeds
- 3 Juiced lemons
- 1 Tsp ground cinnamon
- 1 Tsp vanilla extract
- ¼ Cup sugar
- Sugar icing to taste
- Preheat oven to 375ºF.
- In a bowl mix the butter and sugar.
- Beat in the eggs, and the lemon juice.
- Add the milk, half the flour, and baking powder.
- Stir in the remaining flour, the poppy seeds, cinnamon, and vanilla.
- Mix well until no lumps are left.
- Line up the muffin pan with baking cups.
- Fill the cups with the batter.
- Place in the oven for 25 minutes.
- Remove from the oven and take out the muffins.
- Add some poppy seeds on top and garnish with the glaze using a piping bag.
- Serve and enjoy.