With just a half a cup of sugar in the entire 12-serving batch, this recipe is pleasantly sweet rather than cloying sweet like so many processed poppy seed varieties in the muffin market.
Also, unlike their conventional white-floured counterpart, these use white whole-wheat flour to retain fiber without adding too much density.
The “double lemon” factor comes from using both the zest and the vitamin C-rich juice of the fruit, giving these treats a little sunshine to wake up any sleepy weekday!
Serve with yogurt for a quick and filling breakfast.
INGREDIENTS
- ½ cup + 1 tablespoon pure cane sugar
- 2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)
- 1½ cups white whole wheat flour or regular whole wheat flour
- ¼ cup poppy seeds
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- 5 tablespoons unsalted butter, melted and cooled
- ¾ cup plain yogurt (plain Greek yogurt works, too)
- 1 large egg ( use 2 eggs for richer and slightly fluffier, more cupcake-like muffins)
- 1 teaspoon vanilla extract
- 2 teaspoons turbinado sugar for sprinkling on top
INSTRUCTIONS
Watch how to DIY blueberry muffins.