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.