Friday, April 6, 2012

strawberry lemon poppyseed muffins

Sorry for the muffin tease before friends.  I couldn't wait to share these with you.  These muffins are so good I couldn't resist biting into a piping hot one from the oven and burning my mouth.  It was totally worth it.  Then Josh decided that they smelled so good that he grabbed the burning muffin from my hand and ate the rest of it before I even had a chance to blink.  Muffin stealer! 

Every time I type the word "muffin" I think of this youtube video. 
I promise you there is no blood in these muffins.  Though there is a secret ingredient - greek yogurt.  Shhhhh - don't tell!  It makes the muffins super moist and also gives a normal carb-filled breakfast some extra nutrition. 

These muffins will be the perfect addition to your easter brunch this weekend. 

Strawberry Lemon Poppyseed Muffins


  • 1 c all purpose flour
  • 3/4 c whole wheat pastry flour
  • 3/4 c sugar
  • 1 t baking powder
  • 3/4 t baking soda
  • 1/4 t salt
  • 1 T lemon zest
  • 1 egg
  • 2 T lemon juice
  • 6 t melted butter, or canola oil
  • 1 cup lemon greek yogurt
  • 1 T poppyseeds
  • 6 ripe strawberries


-Mix flours, baking powder, baking soda, salt, and lemon zest in a large mixing bowl
-Mix sugar, egg, lemon juice, melted butter and yogurt in a bowl

-Add wet to dry and mix until just combined, this will be a dryer consistency, like cookie dough almost, it's okay
-Mash strawberries with a fork, add the berries and poppyseeds to the muffin batter and stir to combine

-Bake at 375 degrees 20-22 minutes, until tester comes out clean
either spray your muffin tin, or use liners, either will work
Enjoy your weekends!!!!

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What's Annie Making?: strawberry lemon poppyseed muffins

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strawberry lemon poppyseed muffins