Happy Summer! It is officially summertime over here in Boston and it was gorgeous all last weekend and warm everyday now! I had lots of time off school this week so what better to fill it than with baking!

My boyfriend, Stephen helped inspire me for this recipe; he recommended something fresh, fruity and tart. I would like to point out that I sent him some in the mail and even after two days he said they were delicious!! Last year we accidentally bought a bunch of bottles of poppy seeds and I guess I slipped one in my bag when I moved here. 🙂 Let me start by saying that the batter was soooo good for this recipe that I saved some so I could eat it while they were baking. Cook books always write that muffins are good for breakfast, but I love them all day. They are great snacks between class or work and also a great dessert!  I modified this recipe and made them a little less fat by substituting apple sauce for some of the oil (wahoo, that means you can have two for dessert!). A special thanks goes to my bff Audrey for the super cute muffin liners 🙂

These muffins are moist, tart, sweet and (partly) healthy! It can’t get better than that!

I am so excited to be moving back to Oregon in 2.5 months and I especially can’t wait to share all my new recipes with the ones I love! I plan to take a cake decorating class when I get home so be prepared for some awesome (hopefully) looking treats!

Strawberry Lemon Poppy Seed Muffin Ingredients:
Preheat oven to 400.
This recipe yields 15 regular sized muffins.

2 cups flour (I used 1 cup white, 1 cup whole wheat pastry flour)
1 tablespoon baking powder
1/2 teaspoon salt
1.5 tablespoons poppy seeds
2 large eggs
1 cup milk
2/3 cup sugar
A little less than 1/2 cup apple sauce
2 tablespoons canola or vegetable oil
1 tablespoon vanilla
1 lemon
5-6 big strawberries



Tip: Toss the strawberries in 1-2 tablespoons of flour to help prevent them from sinking to the bottom of the muffin and keep them from making the muffins too wet.

Strawberry Lemon Poppy Seed Muffin Directions:
1. Grease or line muffin tins with papers.
2. Mix together in a large bowl: flour, baking powder, salt, and poppy seeds.
3. Whisk together in a smaller bowl: eggs, milk, apple sauce, oil, sugar, and vanilla.
4. Wash the lemon thoroughly and grate lemon peel until you have about 2 tablespoons. Then add to the wet ingredients.
5. Squeeze one half of the lemon into the mixture; be careful the seeds do not fall into the bowl.
6. Add wet ingredients to the dry and lightly mix with a wooden spoon for 10-20 seconds. Tip: The batter should look lumpy, if you mix too much the muffins will turn out course and tough.
7. Rinse well and dice strawberries into small cubes and dry off with a few paper towels. Then toss in 1-2 tablespoons of flour and add to the batter and mix with just a few strokes.
8. Spoon batter into prepared muffin tin (I like to use a 2/3 cup measuring cup to pour batter into the pan) and bake for 17-20 minutes for regular sized muffins. **Note: Time is reduced to 10-12 minutes for smaller muffins  and increased to 20-25 minutes for larger muffins.
9. Test muffins by pushing slightly down with finger and seeing that the muffin springs right back up or use a tooth pick and see that it comes out clean. Let them cool slightly and serve!

Recipe Adapted from the Joy of Cooking.

Baked by Michelle Dieringer for MoreChocolate.net

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