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Lemon Poppy Seed Muffins Recipe

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These Lemon Poppy Seed Muffins are a delightful blend of bright lemon flavor and crunchy poppy seeds, made with wholesome white whole-wheat flour and creamy ricotta for a tender texture. Slightly sweetened with maple syrup and enhanced with lemon zest and juice, these muffins offer a fresh, moist bite perfect for breakfast or snack time.

  • Total Time: 35 minutes
  • Yield: 10 muffins

Ingredients

Dry Ingredients

  • 1 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt (or ¼ teaspoon fine table salt)
  • 1 ½ tablespoons poppy seeds
  • 1 tablespoon coconut sugar
  • ½ teaspoon lemon zest (for optional topping)

Wet Ingredients

  • 2 large eggs
  • 1 cup part-skim ricotta cheese
  • ⅓ cup milk of choice (almond, dairy, oat, etc.)
  • Zest of 1½ lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla bean paste
  • ⅓ cup maple syrup (or granulated sugar)
  • 1 tablespoon neutral oil (avocado oil, light olive oil, or canola oil)
  • ⅛ teaspoon almond emulsion (optional)

Instructions

  1. Preheat the oven. Preheat the oven to 425°F (220°C). Liberally mist a 12-cup muffin tin with nonstick spray or use silicone liners. You will only fill 10 muffin cups. Set aside.
  2. Mix the dry ingredients. In a medium bowl, whisk together the whole-wheat flour, baking powder, baking soda, kosher salt, and poppy seeds until evenly combined.
  3. Mix the wet ingredients. In a large bowl, combine the maple syrup and lemon zest. Rub them briefly with your fingers to release the lemon oils and enhance flavor. Add the eggs and whisk for 20 to 30 seconds until the mixture is lightly frothy. Then whisk in the ricotta cheese, milk, fresh lemon juice, vanilla bean paste, neutral oil, and almond emulsion (if using) until smooth and creamy.
  4. Combine the batter. Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. The batter will be thick, which is ideal. Be careful not to overmix. Let the batter sit for 10 minutes to allow the flour to hydrate, promoting fluffier muffins with better rise.
  5. Fill muffin tin and bake. Divide the batter evenly among 10 muffin cups, filling them to the top. Gently tap the muffin tin on the counter several times to settle the batter evenly. Optionally, sprinkle the tops with coconut sugar and additional lemon zest for a crunchy, flavorful topping. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for another 13 to 15 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  6. Cool and enjoy. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • White whole-wheat flour can be substituted with all-purpose flour or spelt flour for different texture and flavor.
  • Milk choice can vary depending on dietary preference – dairy, almond, oat, or other plant-based milks all work well.
  • Almond emulsion is optional but adds a subtle nutty flavor enhancing the overall taste.
  • For a sweeter or crunchier topping, coconut sugar mixed with lemon zest adds delightful texture and brightness.
  • Do not overmix the batter to avoid dense muffins; a thick batter is expected.
  • Keeping the oven door closed during temperature change helps maintain even baking.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/lemon-poppy-seed-muffins-recipe/