Lemon Oatmeal Poppy Seed Muffins
"These breakfast muffins are perfect with your morning cuppa. The oatmeal makes them tender, but with a unique, nubby texture. A delicious way to eat your grains."
photo by Roxygirl in Colorado
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
12 muffins
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 cup oats
- 2⁄3 cup sugar
- 4 teaspoons poppy seeds
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup milk
- 1⁄4 cup oil
- 1 eggs or 2 egg whites
- 1 tablespoon lemon juice (I usually omit the lemon juice or peel since my son doesn't like lemon. Instead, I add 1 teaspoon of)
- 2 teaspoons grated lemon rind
-
Optional Streusel
- 1 tablespoon sugar
- 1 tablespoon butter
- 1⁄4 cup oats
directions
- Heat oven to 400 degrees .
- Line 12 muffin cups with baking cups or lightly grease bottoms only.
- Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
- Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
- Fill muffin cups.
- Sprinkle streusel over muffins and pat gently.
- Bake 18-20 minutes.
- Note: I made 10 muffins since I fill the pan to the top!
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Reviews
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Fantastic oatmeal muffin recipe. I doubled the recipe and used a whole lemon (juice zest) and the lemon taste is perfect. As I didn't have poppyseeds on hand, I omitted those and added frozen blueberries. I would definately make these again as they're perfect for a healthy breakfast. -
These are a good hearty breakfast muffin, which is what I was looking for. I used soy milk and soy butter because of DS allergies, and it worked. I added 1 1/2 T of lemon juice and 1 T of lemon extract, but I think next time I will go to 2 T of juice and 1 1/2 T of extract because I want the lemony goodness. =) I might put the oats into the processor briefly and sub with applesauce next time. And yes, There will be a next time. Thank you for sharing. -
These were really good with a few tweaks. Used half white whole wheat and half white flour. Subbed applesauce for the oil, doubled the lemon juice & zest, and skipped the topping. This got 2 thumbs up from the kids and I really enjoyed them too. I'll be freezing them for the morning rush hour in my kitchen. Thanks for sharing! -
The texture is nice but the lemon flavor is definitely lacking. I even doubled the lemon juice to 2T based on other reviews. Not likely I would use this recipe again.
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These are definitely a denser muffin with the addition of the oats, so expect your batter to be much thicker than your regular muffin. Like other reviews, I added more lemon juice but the muffin itself still didn't taste really lemony (and that's how I like it in these kinds of recipes). Instead of using the topping here, I made a glaze of about 1/2 cup icing sugar and lemon juice (enough to achieve a thick but liquidy consistency), and drizzled this over the muffins after they cooled a bit. This really upped the lemon taste and made it more like a mini lemon poppy seed cake. Thanks!
see 10 more reviews
Tweaks
-
These were really good with a few tweaks. Used half white whole wheat and half white flour. Subbed applesauce for the oil, doubled the lemon juice & zest, and skipped the topping. This got 2 thumbs up from the kids and I really enjoyed them too. I'll be freezing them for the morning rush hour in my kitchen. Thanks for sharing!
-
These are definitely a denser muffin with the addition of the oats, so expect your batter to be much thicker than your regular muffin. Like other reviews, I added more lemon juice but the muffin itself still didn't taste really lemony (and that's how I like it in these kinds of recipes). Instead of using the topping here, I made a glaze of about 1/2 cup icing sugar and lemon juice (enough to achieve a thick but liquidy consistency), and drizzled this over the muffins after they cooled a bit. This really upped the lemon taste and made it more like a mini lemon poppy seed cake. Thanks!
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A slight variation: use naranjilla instead of lemon. Naranjilla is a cross between an orange and a lime. Or mix a little of orange and lime grated rind and juice. Since naranjilla is sweet and sour, I use the juice and grated rind of a whole medium sized fruit. Also I use coconut oil both in the struesel and the batter and up the sugar by a quarter cup to compensate for the added tartness of a whole fruit. -
There are yummy. I used applesauce in place of the oil and it came out fine. They weren't lemony enough for me, so next time I'll add more lemon zest. But generally very tasty.
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The texture was wonderful but I found the flavor to be a little lackluster. I would definitely increase (double) the lemon juice and peel. I substituted applesauce for the oil to save some fat and calories. I will definitely be experimenting with this in the future!
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
