Strawberry Meyer Lemon Poppy Seed Muffins
on Mar 28, 2014, Updated Dec 09, 2024
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I love lemons! They are such a bright, happy, versatile fruit. You can use them in savory dishes, salads, dips, drinks, desserts, and breads. You can use the juice, the zest, or even the entire lemon!
Lemons are available year round, but my favorite time to use them is in spring and summer. Since we are about a week into spring I decided it was time to start doing some baking with lemons. I kicked off spring baking with these oh so yummy Strawberry Meyer Lemon Poppy Seed Muffins!
Muffins are a great breakfast or snack to have around the house. They are portable and easy to grab on the go when you are in a hurry. These particular muffins use Meyer lemons which are slightly sweeter than a regular lemon, sort of a cross between a lemon and an orange.
Since Meyer lemons are in season right now I figured they would be perfect to use in these Strawberry Meyer Lemon Poppy Seed Muffins.
I decided to make these into mini muffins because I love how small and cute they look. They will be perfect to serve at Easter brunch alongside my delicious Salmon Asparagus Frittata and Sunrise Smoothies.
To make the muffins healthy I used mostly whole wheat flour and only a 1/4 cup of butter for 52 mini muffins or 12 regular size muffins. The muffins are kept moist thanks to my favorite butter or oil substitute, Greek yogurt.
Of course the star ingredients in these muffins are the Meyer lemon zest and juice, fresh strawberries, and poppy seeds. Poppy seeds aren’t something I use very often but I love how they give these muffins a speckled look and a little crunch.
I also chose to use a little almond extract in the muffins instead of vanilla because it’s a flavor I adore! These moist muffins are sweet without being overly sweet, they have a bit of tang from the lemon, freshness from the zest, and the slightest crunch from the poppy seeds.
They scream spring which is what I am all about right now. So embrace the spirit of spring and bake a batch of these Strawberry Meyer Lemon Poppy Seed Muffins!
Strawberry Meyer Lemon Poppy Seed Muffins
Ingredients
- 2 Meyer lemons zested and juiced
- 2/3 cup granulated sugar
- 1 1/2 cups white whole wheat flour
- 1/2 cup all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoon poppy seeds
- 1 cup plain Greek yogurt
- 2 eggs
- 1/2 teaspoon almond extract
- 1/4 cup unsalted butter melted
- 1 cup strawberries diced
Instructions
- Preheat oven to 400° F. and line a mini muffin tin or standard size muffin pan with paper liners.
- In a large bowl add the sugar and lemon zest. Mix the two together with your fingers until they are completely combined and fragrant.
- Add the flours, baking powder, baking soda, salt, and poppy seeds to the sugar mixture and whisk together.
- In a smaller bowl whisk together the lemon juice, melted butter, Greek yogurt, eggs, and almond extract until well combined.
- Pour the wet ingredients in with the dry and fold together just until combined. Gently fold in the strawberries.
- Divide the muffin batter equally into each muffin liner. Bake the muffins for 12 minutes if you are doing mini muffins or 15-18 minutes for regular size muffins.
- Insert a toothpick into the center of the muffin to check to see if they are done. Cool the muffins on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The hubs doesn’t like lemon (we are in therapy to address the issue) which means…more muffins for me!
There are people who don’t like lemon? I didn’t know it was possible! Hopefully therapy will help. ;-)