Ask and you shall receive.
Lemon Poppyseed Muffins with Strawberries
The strawberries really level up these tasty muffins!
Servings - 24 muffins
Ingredients
- 1 cup sugar
- 1/2 cup butter or margarine (I used a dairy free margarine)
- 1 Tbsp vanilla
- 4 eggs
- 1 cup milk (I used almond)
- Juice from 1 lemon
- 1 tsp lemon zest
- 2 1/4 cups flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3 Tbsp poppyseeds
- 2 cups fresh strawberries, chopped
Instructions
- In a stand mixer or mixing bowl, beat together the sugar and butter/margarine. Add the vanilla and then add the eggs, 1 at a time. Pour in the milk and beat on slow speed, as the batter is very liquidy at this point. Add the lemon juice and the lemon zest. Beat for just a few seconds, just long enough to mix it in.
- Add the flour, baking soda and baking powder and mix until batter forms. Then mix the poppyseeds. Finally, fold in the chopped strawberries.
- Pour the batter into regular size muffin tins and bake at 350 for 18-20 minutes, or until toothpick comes out clean.
- Let cool slightly before serving.
- Makes 24 muffins.
Amy says
Oooo….Yummy! I scored a great deal on strawberries yesterday and I think this would be a great recipe to use. Plus it would feed the lemon craving I’ve been having lately!
Melinda says
There’s just about spring that makes me crave the lemon poppy seed combination – the strawberries just add to the yum factor!
Elena T says
It looks delicious and easy to prepare and I love all kind of berries: strawberries, raspberries, blueberries.
LisaE says
I love strawberry muffins and these look awesome. I will leave the poppyseeds out though as I am not a fan. We haven’t had any great deals on strawberries here but they were on sale so I have some in my fridge-I will be making a batch of these muffins tomorrow;)
LisaE says
Oh my….GOODNESS. My 2 girls and I made these today (minus poppyseeds) and these are SO YUMMALICIOUS! We made a mistake and ended up making a double batch because no one was looking and too many eggs added to original batch…anyway, I didn’t have enough strawberries for a double batch and lucky I had a pint of blueberries in freezer so I added them as well. I ended up making a dozen and a half muffins and a large cake pan-will freeze the muffins. We will be making these again when berries come on sale….this is a winner recipe!
Katie says
I had to add about 50% to the baking time as the strawberries made them so moist they were almost uncooked in the middle. I also used 2T instead of 3T of the poppy seeds and it had plenty even that way. Great recipe–thanks.