Lemon Oatmeal Poppy Seed Muffins Recipes

LEMON OATMEAL POPPY SEED MUFFINS

Lemon Oatmeal Poppy Seed Muffins image

These breakfast muffins are perfect with your morning cuppa. The oatmeal makes them tender, but with a unique, nubby texture. A delicious way to eat your grains.

Provided by Roxygirl in Colorado

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1 cup oats
2/3 cup sugar
4 teaspoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup milk
1/4 cup oil
1 eggs or 2 egg whites
1 tablespoon lemon juice (I usually omit the lemon juice or peel since my son doesn't like lemon. Instead, I add 1 teaspoon of)
2 teaspoons grated lemon rind
1 tablespoon sugar
1 tablespoon butter
1/4 cup oats

Steps:

Heat oven to 400 degrees .
Line 12 muffin cups with baking cups or lightly grease bottoms only.
Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
Fill muffin cups.
Sprinkle streusel over muffins and pat gently.
Bake 18-20 minutes.
Note: I made 10 muffins since I fill the pan to the top!

LEMON POPPY-SEED MUFFINS

Lemon Poppy-Seed Muffins image

Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3 tablespoons poppy seeds, plus more for sprinkling (optional)

Steps:

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

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