Thursday, March 29, 2012

Lemon Poppyseed Muffins

I adore lemon flavored treats.

Lemon pie, lemon bars, lemon cake, lemonade - I mean, what's not to like?
(according to Grant, there's no chocolate, that's what's not to like.)

So recently I stocked up on a few lemons and made lemon muffins.  As much as I desperately wanted to like the recipe the first go-around, they were too dry and dense for me.  I altered the recipe a bit, adding more oil, (coconut oil is so good for you, I refuse to feel guilty about it!) less sugar, a lower baking temperature, and of course, using mostly freshly ground whole wheat flour.

The result the second time?  A delightfully wonderful, tender muffin bursting with flavor, nearly like a cupcake really.
Even Grant thought they were delicious.
And that's saying something from Mr. Chocolate.

Recipe: (adapted from This Chick Cooks)
Yield: 18 muffins

1/2 cup oil (I used melted coconut oil) or softened butter
1 cup sugar
3 eggs
1 T. poppyseeds
1-1/3 cup plain yogurt
4 T. lemon juice (or grated rind and juice of 1 large lemon)
2 cups white whole wheat flour
1 cup all purpose flour
3/4 t. baking soda
1T. baking powder
1/2 t. salt

3/4 cup powdered sugar
1 t. lemon juice
2-3 t. milk

Preheat oven to 350°.
In a mixing bowl, cream oil and sugar together well.  Add eggs one a time, blending well after each addition.  Add the poppyseeds, yogurt, and lemon juice with grated rind.  Stir well.
In a separate bowl, whisk together the flours, baking soda, baking powder, and salt.  Add slowly to the creamed mixture, stirring just until combined. Do not overmix!
Fill greased or paper-lined muffin tins about 2/3 full.  Bake at 350° for 14-17 minutes, or until a toothpick inserted in the center of muffins comes out clean.
Allow to cool for a couple of minutes, then remove to a wire rack to cool more.

Combine the glaze ingredients in a small bowl.  Add the lemon juice to the powdered sugar first, then add milk gradually until you get the consistency you want.  If it's too thin, you can thicken the glaze with more powdered sugar- if it's too thick, just add a few drops of milk at a time. Drizzle over cooled muffins. If the muffins are still warm, it's okay, but the glaze will likely run off easier and be a bit messy to eat.  We ate them so fast, it didn't really matter.

Linked to Trick or Treat Tuesday


  1. This recipe looks yummy. I have never used coconut oil--looks like I must try it.

  2. Thanks, Cindy! I started buying coconut oil a couple of years ago after reading about the tremendous health benefits of it and really enjoy using it. I buy it from Tropical Traditions, - but there are several excellent sources out there for it.
    I use their expeller-pressed coconut oil, which is mechanically refined but not chemically refined and is flavorless, so it's adaptable for using in all sorts of recipes.
    Regular virgin coconut oil does have the coconut flavor - which would probably be good in this recipe, but in many others might taste weird.


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