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Honey Lemon Poppy Muffins

Keep in mind the yield will depend on what kind of mold or tins you use to bake them in, and that will also affect timing. Mini muffins will take about 15 minutes. Please read the post for notes on the molds I used in the photos. P.s. if you don’t have creamy churned honey, regular honey will do!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

  • 1 large egg
  • ¼ cup 60 ml grapeseed oil
  • 3 tablespoons 60 grams creamy, churned honey
  • Freshly grated zest of 1 lemon
  • 1 ¼ cups 150 grams whole wheat pastry flour (all-purpose will work fine, too)
  • 2 teaspoons poppy seeds
  • 1 ½ teaspoons 7 grams baking powder
  • Pinch of sea salt
  • 6 tablespoons 90 ml milk (or your favorite dairy-free milk)
  • 1 ½ teaspoon freshly squeezed lemon juice

Instructions
 

  • Preheat the oven to 350ºF. Grease a muffin tin (6 to 8 cup) or mini cake molds, or line with parchment cups.
  • In a medium bowl, whisk egg, oil, honey and lemon zest until combined.
  • Add the flour, poppy seeds, baking powder, salt, milk and lemon juice, and whisk until blended and there are no lumps.
  • Evenly spoon batter into the prepared muffin cups or molds. Bake until golden and center springs back when gently touched (you can also use a metal skewer test for doneness), about 25 minutes.