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Lemon Poppy Seed Muffin

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This muffin recipe is super easy, literally anyone can make it…it is moist, crumby, and burst with lemon flavor.

Yes, after almost two years of break, I am coming back to share more recipes…during this time, I got to spend enormous amounts of quality time with Mochie, our little fur baby.

Now, going back to this super simple and yet delicious lemony muffin recipe…if you are like me that get crazy with anything lemon you will enjoy this recipe.

As always, my recipes when possible are lower in sugar and salt without jeopardizing the taste and this one is not different.

– Why do you need to try this lemony muffin recipe?

Because it is loaded with lemon zest, lemon juice…calling summer from the first bite to the last.

– How hard is to make these muffins?

Super, super easy, no need of any complicated technique.  If you can mix flour into an egg mixture you are good to go.

– How many muffins can I make with this recipe?

This recipe you will be able to make 8 standard size muffins, therefore feel free to double the recipe.

– Are you ready to give this recipe a try?

Ingredients:

Streusel for topping

  • 7 g butter
  • 15 g sugar
  • 15 g all-purpose flour

Lemon batter

  • 190 g all-purpose flour
  • 70 g sugar
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons poppy seeds
  • Fresh lemon zest
  • 1 large egg
  • Milk, approximately 80- 100 ml
  • 70 g neutral vegetable oil such as canola, corn, sunflower
  • 60 g fresh lemon juice
  • ½ teaspoon lemon extract (optional)

Method:

Preheat the oven to 375oF.

Streusel topping

In a small bowl place, the butter, sugar, and flour.  Mix by cutting the butter into small pieces.

Set aside.

Lemon batter

In a bowl mix all flour, sugar, salt, baking powder, lemon zest and poppy seed.

In a measuring cup add egg, oil, lemon juice. Complete with milk until 250 ml plus 2 tablespoons.

Place all the liquid ingredients in a medium bowl and mix well. If using lemon extract, now it is time to add to it.

Pour the flour mix into the egg mix and mix gently until there is not dry flour. Do not over mix.

Scoop into pre-prepared muffin pans.

Cover the top of the batter with streusel topping.

If there are empty cavities in the muffin pan, fill ⅓ – ½ with water, this way the baking process will be more even.

Bake for 15 – 17 minutes or until an inserted wood toothpick comes out clean.

Remove the muffins from the pan and let them cool in a wire rack.

– If you enjoy this lemony muffin recipe, you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!



Calamansi Poppy Seed Muffin

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This is a recipe for a simple muffin, loaded with citrus flavors from calamansi and poppy seed. Great for breakfast or as a snack.

Have you ever heard of calamansi? Well, I did by chance…years ago, I was looking for a dwarf orange family tree, and bump into this nice tree which at the time looked like a mandarin orange tree. After a few months I noticed that the fruits were tiny, they looked like the little cuties, but much smaller. I thought that the farmer made a mistake when placing the tag…It was then that I looked carefully at the tag…it said calamansi or calamondin.

After a lot of search in the internet I learned that calamansi is a cross between mandarin orange and kumquats, which are slightly elongated. This fruit is very popular in Philippines and Malaysia and grow throughout Southeast Asia.

These little orange like fruits are like orange, starts off as a green and turns orange-yellow as it matures on the tree. Apparently you can use it either way, green or orange-yellow. The juice is tart, like lemon, although much more fragrant.

I have been using calamansi to marinate chicken, pork…the same way I would use lemon. This time I decided to bake some muffins and substitute the lemon juice for calamansi juice.

They came out nice, they had a hint of an exotic aroma…but one thing I would change next time baking these muffins it to add a bit more of the calamansi juice.

This is a super simple recipe, no need for any especial gadget…just a couple of bowls and spatulas…I hope you will try this recipe one day.

Ingredients:

  • ⅓ cup sugar
  • 2 tablespoons calamansi freshly squeezed juice
  • 120 g all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 6 tablespoons yogurt (I used non-fat, but feel free to use any kind)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted butter, melted and cooled
  • 1 tablespoon poppy seeds

Method:
Preheat the oven to 400 degrees F. Fit mold with 9 medium size paper muffin cups.

In a medium bowl, whisk together sugar, flour, baking powder, baking soda and salt.

In another large bowl, whisk the melted butter, yogurt, eggs, vanilla and calamansi juice together until well blended. Pour the flour mixture over the wet ingredients and, with the rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough, do not over mix. Stir in the poppy seeds.

Scoop the batter into the muffins cups.

Bake for 18 to 20 minutes, or until the tops are golden and a wooden stick inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Store leftovers in an airtight container at room temperature, or freeze for future enjoyment

If you enjoy this citrus dessert, you might want to check on Tangerine Chiffon Cake or Lime Pudding Cake.

Did you know that calamansi like all the other citrus is rich in vitamin C? In spite of the orange color, the fruit is very sour, although the peel is sweet, resembling a kumquat.

Thank you for stopping by Color Your Recipes…have a colorful week!