These succulent, Tuscan lemon poppy seed muffins are made with fresh, fragrant lemons. I think that lemons and poppy seeds were a match made in heaven. The rich olive oil really adds a savory, Tuscan flavor to these delicious muffins. They are pretty healthy too, at only about 180 calories per muffin, they do pretty well compared to their buttery counterparts, without sacrificing any of the richness or flavor that we expect from a muffin. They are perfect for tea time — just sweet enough, and completely satisfying without all the extra calories. Plus, after baking up a batch of these, my entire house smelled deliciously lemony and sunny. Did I mention it was 70 degrees today? It’s the middle of February! I had so much fun wearing a bouncy skirt and boots to school today. 🙂 With Love, Erica
- 1 3/4 cupsall-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cupGreek yogurt
- 1/2 cup water
- 1/4 cup olive oil
- zest of one lemon
- juice of one lemon
- 1 large egg, lightly beaten
- 2 tablespoons poppy seeds
- Cooking spray (I used Olive Oil flavored Pam)
- 2 tablespoons turbinado sugar
- 1. Preheat oven to 375°.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine yogurt and next 5 ingredients (through poppy seeds). Add ricotta mixture to flour mixture, stirring just until moist.
- 3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.