Lemon Poppyseed Muffins

Ok. Yeah, it has been like 10 months. But inspiration works in mysterious ways (and sometimes not at all, apparently.)

I moved back in January, and lost a lot of inspiration to take photos while cooking, because my kitchen is small and mostly dark. Here, see? I opened the fridge to show the width of the room, if it could be called that.

My tiny kitchen

So as usual, I’ll be cooking in a small kitchen with not many cooking tools, including no mixer, so I don’t use that stuff. I’m also cheap and got these poppyseeds on sale at Giant. Otherwise these would have probably been zucchini muffins. Or non-existent muffins.


But today, as I prepare for a weekend trip to Shenandoah National Park for Labor day, I’m making some muffins as trail snacks. I loosely adapted this recipe from Everyday Reading for cinnamon strawberry muffins that are worth a try. Here goes.

Lemon Poppyseed Muffins

2 cups flour
3/4 cups sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons poppy seeds
zest of two lemons
juice of two lemons (about 1/4 cup)
1/3 cup oil
1/3 cup yogurt

  1. Preheat the oven to 350 degrees
  2. Oil or line a muffin tin. This recipe makes 12 or 13 muffins, sorry… It works really well if you just eat a lot of batter– then you’ll have an even 12 and won’t need to make a second batch.
  3. Mix together dry ingredients (reminder, sugar is technically a wet ingredient, so don’t add that in). Also, I felt like I should put in a spice so I added a dash of cinnamon, but let me know if you another spice that would have worked better.
  4. Zest 2 lemons, mix in with dry ingredients. Juice the lemons into a bowl. If you don’t have a juicer or one of those things to squeeze a lemon onto, just use your hands and pick out the seeds. Tools are overrated.
  5. Add eggs to the lemon juice, scramble with a fork. Add yogurt, oil sugar.
  6. Add dry ingredients to wet, and try not to stir too much. Apparently they become “tough.” To me a “tough muffin” sounds like an angry toddler, so I say go for it, because adorable.
  7. Fill muffin cups 3/4 full, put in the oven for 30-ish minutes. When you check on them, if they’re golden-brown and a toothpick comes out clean, they’re done. I don’t have toothpicks, so basically I’m living on the edge.


If you’re storing your muffins, you want to cool them ALL THE WAY first so it doesn’t get all humid in your tupperware. If you have a cooling rack AND enough space to use it, good for you! For the rest of us, I pop out the muffins and turn them on the side, so the bottom can cool as well. More surface area in the air makes sense to me.

I had never made these guys before, they’re a little crunchy on the outside (maybe from the oil I sprayed in the nonstick pan?), and soft and lemony inside.


Well hopefully I’ll be back sooner than last time. If I’m not, the next post will be July 2016. Wow that’s far away.


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