WHOLEGRAIN LEMON POPPY SEED MUFFIN
This Wholegrain Lemon Poppy Seed Muffin is a bright, citrus-infused treat with a tender crumb and subtle crunch from poppy seeds. It is made with whole wheat flour for added fibre, baking powder to bake correctly, salt for taste, honey for natural sweetness and yoghurt for moisture. This single-serving muffin is a deliciously healthy option. The combination of fresh lemon juice and zest enhances its flavour, giving it a refreshing tang, while the butter adds softness to the texture. Poppy seeds bring a delightful crunch, making this muffin an ideal balance of texture and taste. Perfect as a breakfast option, a mid-day snack or a light dessert, this muffin is easy to prepare and requires minimal ingredients. Whether you enjoy it warm with a drizzle of honey or paired with tea, this Wholegrain Lemon Poppy Seed Muffin is a satisfying and guilt-free way to indulge in a classic flavour combination.
RECIPE CATEGORY
Breakfast, Snack, Dessert
SERVING SIZE
1
CUISINE
American, European
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Spring, Family Brunch, Afternoon Tea, Comfort Food, Healthy Baking
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Muffin
INGREDIENTS
There are the following ingredients for Wholegrain Lemon Poppy Seed Muffin:
- ¼ cup whole wheat flour
- 1 tablespoon yoghurt
- 1 tablespoon honey
- ¼ teaspoon baking powder
- 1 teaspoon lemon juice
- ½ teaspoon poppy seeds
- ½ teaspoon lemon zest
- ½ teaspoon butter (for softness)
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 125 kcal
- Carbohydrates: 22g
- Protein: 3g
- Fats: 3.5g
- Fibre: 2g
- Sugar: 8g
- Sodium: 50mg
PREPARATION
These steps are followed for the preparation of Wholegrain Lemon Poppy Seed Muffin:
- Preheat the oven: Preheat the oven to 180°C (350°F) and lightly grease a small muffin tin or use a silicone muffin cup.
- Prepare the lemon zest and juice: Grate the lemon zest and extract the juice, ensuring no seeds are included.
- Mix the wet ingredients: In a bowl, combine yoghurt, honey, melted butter, lemon juice and lemon zest. Stir until smooth.
- Combine the dry ingredients: In another bowl, whisk together whole wheat flour, baking powder, poppy seeds and salt.
- Mix the batter: Gradually add the dry ingredients to the wet mixture, stirring it gently until combined. Avoid over-mixing to maintain a light texture.
- Pour the batter: Transfer the batter into the prepared muffin cup, filling it about ¾ full.
- Bake the muffin: Bake the muffin for 15–18 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
- Cool before serving: Let the muffin cool in the tin for a few minutes before transferring it to a wire rack.
PREP TIME
5 minutes
COOKING TIME
15–18 minutes
TIPS
Here are some tips for Wholegrain Lemon Poppy Seed Muffin:
- Use fresh lemon zest: Lemon zest enhances the flavour and aroma of the muffin.
- Do not over-mix: Stir just until the ingredients are combined to keep the muffin soft.
- For extra moisture: Add an extra teaspoon of yoghurt if the batter appears too thick.
- Let the batter rest: Allowing it to rest for 5 minutes before baking can help to develop a better texture.
- Enhance flavour: A dash of vanilla extract can add a deeper flavour.
VARIATIONS
- Dairy-Free: Replace yoghurt with coconut yoghurt and butter with coconut oil.
- Vegan: Use maple syrup instead of honey and a plant-based yoghurt alternative.
- Gluten-Free: Substitute whole wheat flour with oat flour or a gluten-free flour blend.
- Extra Crunch: Add chopped almonds or walnuts for a nutty texture.
- Sweet Glaze: Drizzle a light lemon glaze made with powdered sugar and lemon juice for added sweetness.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Wrap the muffin in cling film and store it in a freezer-safe bag for up to 1 month.
- Reheating: Warm in the microwave for 15–20 seconds or in an oven at 150°C (300°F) for 5 minutes.