LEMON POPPY SEED OAT MUFFIN
A bright and tender single-serve Lemon Poppy Seed Oat Muffin showcasing the joyful pairing of fresh citrus and crunchy seeds. The wholesome oat flour forms the base, while vibrant lemon juice and zest infuse each bite with sunshine. A handful of poppy seeds lends a subtle nutty crunch, and a light lift from baking powder ensures a delicate crumb. The oat muffin is bound by an egg white, lightly sweetened yet low in added sugars. This lemon poppy seed oat muffin is naturally gluten-free and perfect for a guilt-free breakfast, an afternoon pick-me-up or a portable snack. This lemon poppy seed oat muffin is made with minimal ingredients and takes twenty minutes from bowl to plate. It’s the ultimate quick bake when you crave a touch of spring-like freshness.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Quick & Easy
OCCASION/HOLIDAY
Picnic, Spring, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low / No Sugar, Healthy, Kid Friendly, Organic, Quick & Easy, Vegetarian
DISH TYPE
Cake
INGREDIENTS
There are the following ingredients for Poppy Seed Oat Muffin:
- 3 tablespoons certified gluten-free oat flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon poppy seeds
- 1 egg white
- ¼ teaspoon baking powder
FULL NUTRITIONAL INFORMATION
- Calories: 143.6 kilocalories
- Fat: 5.5 grams
- Saturated Fat: 0.7 grams
- Carbohydrate: 17.1 grams
- Sugar: 1.1 grams
- Sodium: 140.8 milligrams
- Fibre: 3.2 grams
- Protein: 7.4 grams
- Cholesterol: 0.0 milligrams
- Calcium: 227.5 milligrams
- Iron: 1.8 milligrams
- Potassium: 197.6 milligrams
PREPARATION
These steps are followed for the preparation of Poppy Seed Oat Muffin:
- Preheat Oven: Heat to 175 °C (fan 155 °C/Gas Mark 3). Lightly grease a small muffin tin cavity or line one with a paper liner.
- Mix Dry Ingredients: In a bowl, whisk together 3 tablespoons of oat flour and ¼ teaspoon baking powder until well blended.
- Add Lemon Flavour: Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest to form a cohesive and slightly thick batter.
- Incorporate Egg White: Gently fold in the egg white until the mixture is uniform; this provides lift and a tender crumb.
- Fold In Seeds: Sprinkle 1 tablespoon of poppy seeds over the batter. Fold lightly to distribute seeds without over‑mixing.
- Fill And Smooth: Spoon batter into the prepared cavity, filling about three-quarters full. Smooth the top gently with the back of the spoon.
- Bake: Place in the centre of the oven and bake for 14 to 16 minutes or until the muffin is lightly golden and a skewer inserted in the centre comes out clean.
- Cool: Allow to rest in the tin for five minutes, then transfer to a wire rack. Serve warm or at room temperature.
PREP TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for Poppy Seed Oat Muffin:
- Fresh Zest: Use unwaxed lemons and grate only the yellow skin, avoiding the bitter white pith.
- Even Oat Flour: Spoon and level the oat flour for a consistent texture because packed flour can yield heaviness.
- Egg White Whip: Lightly beat the egg white before folding it in to capture extra air for a fluffier muffin.
- Avoid Over‑Mixing: Stir until ingredients combine to prevent a dense crumb.
- Check Early: Start testing at 14 minutes because a small single muffin bakes quickly.
- Liner Choice: Silicone moulds release easily; paper liners absorb a bit of moisture, creating a firmer edge.
VARIATIONS
- Vanilla Boost: Add ¼ teaspoon vanilla extract to the batter for a deeper flavour.
- Berry Swirl: Gently fold in 1 tablespoon fresh blueberries or raspberries for fruity pops.
- Nutty Crunch: Stir in 1 teaspoon chopped almonds or walnuts for extra texture and healthy fats.
- Maple Twist: Replace half the lemon juice with ½ teaspoon maple syrup for mellow sweetness.
- Herbal Note: Add ½ teaspoon finely chopped fresh thyme or basil for an unexpected herbal lift.
PREPPING AND STORAGE
- Fridge: Store cooled muffin in an airtight container for up to two days, reheat in a low oven (150 °C) for 3 minutes to restore softness.
- Freezer: Wrap in parchment, then foil and freeze for up to one month. Thaw at room temperature for 10 minutes before eating or warm briefly in a microwave.