Today is a sunny mild Monday morning with a light breeze; a perfect day for a muffin and tea.

My favorite tea muffins have lemon in them.  I love lemon muffins, blueberry lemon muffins, lemon raspberry muffins but, best of all I love Lemon Poppy Seed Muffins.  Making them takes so little effort and the rewards are something to be shared with a friend over a pot of tea.

 

Lemon Poppy Seed Muffins

Preheat oven to 350F (conventional oven) or 325F (convection oven)

3 cups flour

1 cup sugar

3 tablespoons poppy seed

1 tablespoon grated lemon peel

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup plain yogurt or sour cream

½ cup fresh lemon juice

¼ cup vegetable oil

2 eggs, lightly beaten

1 ½ teaspoon vanilla extract

Course sanding sugar for garnish  (optional)

 

In a large mixing bowl combine flour, sugar, poppy seed, lemon peel, salt, baking powder, baking soda. Then gently whisk together to combine and set aside.

In a medium mixing bowl combine yogurt or sour cream, lemon juice, oil, eggs and extract and whisk until just blended.

Add wet ingredients to dry ingredients mixing by hand with a spoon or spatula till just blended. DO NOT use a mixer for this recipe.  The muffins will not rise as well.

Spoon into paper lined muffin cups using large scoop, filling 2/3 full.  Garnish top with course sugar sprinkles if desired. (I like the course sugar on top to give the muffins a little crunch)

Bake at 325F in convection oven for 18 – 20 minutes till tester tests clean, or 350F in conventional over for 20 – 22 minutes till tester tests clean.

Makes 6 – 8 large muffins or muffin tops

These muffins can be frozen for later use but, why do that when it’s so easy to whip up a batch?

Remember, tea is not just a drink, it’s an event!  Plan a tea and muffin event with a friend today.