These lemon poppy seed spelt muffins are light and fluffy. They are made with freshly squeezed lemon juice and zest, giving it a zesty lemon flavour and have poppy seeds scattered throughout.
Lemon poppy seed muffins are always a fan favourite and one of those muffin flavours that are regularly found on the menus of cafes and bakeries the world around. As I mentioned in a previous blog post, blueberry spelt muffins, I will be working on several muffin recipes and releasing them as I am happy with them.
The second recipe that I am excited to share with you all, are these delicious lemon poppy seed spelt muffins. These muffins are made using spelt flour and are amazingly light and fluffy inside with a crisp outer crust. They are also made using freshly squeezed lemon juice and zest, giving it a zesty lemon flavour and the poppy seeds scattered throughout add a level of crunch. These muffins have become a family favourite as there is something special about home-baked muffins. There is nothing quite like pulling out a tray of piping hot lemon poppy seed spelt muffins and devouring them straight out of the oven. These muffins are amazing as they can be eaten for breakfast, as a snack or even as a dessert if you so choose!
Ingredients needed for this muffin recipe
Spelt Flour – These muffins are made using spelt flour but it can be replaced at a 1:1 ratio with cake flour.
Vegetable Oil – Sunflower oil was used in this recipe as it has a neutral taste/flavour but any neutral-tasting oil will work. You do not want to be using any oil that will influence the flavour of the muffin.
Double Cream Plain Yoghurt – The addition of the yoghurt creates a soft, tender texture and prevents the muffins from being dry. The yoghurt can also be replaced with full-fat plain yoghurt as an alternative as it also works amazingly in this recipe.
How to make these lemon poppy seed spelt muffins
These muffins are really quick and easy to whip together. For this recipe, the utensils needed are a large mixing bowl, a large whisk, a wooden spoon/spatula and a muffin tin lined with paper liners.
Step 1 – Whisk Eggs and Sugar
Preheat the oven to 180℃ and line a muffin tin (or two depending on the size) with paper liners.
Whisk together the eggs and sugar until light and fluffy. The mixture with become slightly thickened and the sugar will dissolve.
Step 2 – Add in the remainder of the wet ingredients
Add in the vegetable oil and vanilla extract and whisk. Then add in the double cream plain yoghurt and lemon juice and whisk until well combined.
Step 3 – Fold in the dry ingredients
Sift the spelt flour, baking powder, bicarbonate of soda (baking soda) and salt into a bowl. Fold the flour mix into the batter using a wooden spoon/spatula until just combined. Ensure that the flour is well incorporated but do not overmix.
Step 4 – Fold in the lemon zest and poppy seeds
Gently fold in the lemon zest and poppy seeds and scrape down the sides of the bowls to ensure that the mixture is well blended and that there is an even distribution of lemon zest and poppy seeds.
Step 5 – Pour the batter into muffin pans and bake
Divide the batter equally between the prepared paper liners, leaving a bit of a gap at the top, as it will need room to rise during baking.
This mixture makes about 10 regular-size muffins, but you can adjust the size of the muffins according to your preference. Please don’t forget to adjust the baking times accordingly as larger muffins will bake for a longer time.
Step 6 – Bake muffins and enjoy!
Bake the muffins in a preheated oven at 180℃ for 25 – 30 min until golden brown or until a skewer inserted into the centre of the muffin comes out dry.
Remove from the oven and allow to cool or eat hot out of the oven if preferred! Enjoy
How to store lemon poppy seed spelt muffins
These spelt muffins can be stored for up to 3 days in an airtight container. I personally prefer to place any extra muffins, that have not been consumed on the day, into a ziplock bag and pop them straight into the freezer. They will store perfectly for up to 1 month. When ready to use, remove the muffins from the freezer and allow them to defrost at room temperature or reheat in the microwave or oven. One of my favourite ways to reheat is to place the defrosted muffin into the oven at 180℃ for 5 – 10 minutes. This results in the muffin becoming crisp on the outside once again! It is well worth the effort.
If you make this recipe I would love to hear about it!
Please leave a comment below.
Thank you for visiting, until next time, stay blessed.
Lemon Poppy Seed Spelt Muffins
- 2½ Cups Spelt Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Bicarbonate of Soda
- ¼ Teaspoon Salt
- 1 Cup White Sugar
- 2 XL Eggs
- ½ Cup Vegetable Oil
- 1 Teaspoons Vanilla Extract
- 1 Cup Double Cream Plain Yoghurt
- ⅓ Cup Lemon Juice, Freshly Squeezed
- 2 Tablespoons Lemon Zest (2 Lemons)
- 1½ Tablespoons Poppy Seeds
- Preheat the oven to 180°C and line a muffin tin with paper liners.Whisk together the eggs and sugar until light and fluffy.
- Add in the vegetable oil, vanilla extract, yoghurt and lemon juice. Whisk until combined.
- Sift spelt flour, baking powder, bicarbonate of soda and salt into a bowl. Fold the flour mix into the batter until combined. Ensure the flour is well incorporated but do not overmix.
- Gently fold in the lemon zest and poppy seeds and mix to ensure even distribution.
- Divide the batter equally between the paper-lined muffin cups.
- Bake for 25 – 30 minutes until golden brown or until a skewer inserted into the centre of the muffin comes out dry.Delicious eating hot out the oven or allow to cool if prefered!
- Spelt flour can be replaced at a ratio of 1:1 with cake flour.
- The double cream plain yoghurt can be interchanged with full-fat plain yoghurt.
This website provides approximate nutritional information for convenience and as a courtesy only.