Lemon Poppy Seed Muffins

[baypuppy]

these are pretty good. i would suggest adding lemon zest for more lemon flavor. the lemon flavor was there from the juice, but it was pretty weak and "mild" (vs. a nice lemony taste you might want). the texture was spot on and the muffin tops were really nice--they actually had "tops" on them! the flavor was better the next day.

[hoopy~d]

These turned out alright. Mine turned out a bit dry. I followed the recipe except I used whole wheat pastry flour because that is all I had left. They did have not a strong lemon flavor. I did add a little lemon zest, but I guess not enough. I will eat them. My children, however, did not like them (I suppose they are not sweet enough for the kids). I may try these again if I can figure out how to make them more moist.

[baypuppy]

what did you use for your egg replacer? i used flax but i think tofu or banana would make a moister muffin. i remember now that these are a touch dry, but i wasn't bothered by it. i think i'll try a different "egg" next time and see how that works. bananas always give good results but i'm not sure about banana + lemon

[Yorkiemom73]

I made these tonight with a few modifications:  I used whole wheat flour and vital wheat gluten and added some chunky applesauce for added moisture.  I also added more poppy seeds than the recipe called for and used the zest of a whole lemon and the juice of the whole lemon also.  They turned out great! Hearty but moist and delicious with earth's balance.  Loved them.

[hoopy~d]

what did you use for your egg replacer? i used flax but i think tofu or banana would make a moister muffin. i remember now that these are a touch dry, but i wasn't bothered by it. i think i'll try a different "egg" next time and see how that works. bananas always give good results but i'm not sure about banana + lemon

I used flax too. I wasn't really bothered by it too much either. I think I will try adding applesauce and try for more lemon flavor next time. I will definately try again. Lemon poppy seed is just a good combination!

[happybaker]

Has anyone tried using Silk soy yogurt for an egg replacer? I have had a lot of baking success with soy yogurt if trying to achieve a very moist bread or muffin...

[redjen]

Has anyone tried using Silk soy yogurt for an egg replacer? I have had a lot of baking success with soy yogurt if trying to achieve a very moist bread or muffin...

I have made a similar lemon poppy seed muffins from VWAV and I used lemon soy yogurt and they were most, lemony, and delicious, I would try it with these muffins also.

[lizzysama]

I just made these.They're pretty good, but not that lemony- I used a whole lemon, juice and zest! I added   a few tablespoons of applesauce to make it more moist. They ended up sticking to the liners, though. That happens every time I make lemon muffins for some reason. 

[brookeisthebest]

ive been craving something sweet with lemon poppyseed and these muffins looks amazing. but im wondering if i added lemon extract i would get a stronger lemon flavor? 1 tsp?

[Heterotechno]

I would use less poppy seeds 2 1/2 - 3 tbsp is good enough!
And probably add 1/2 tsp of lemon extract and 1 lemons' zest for more "zing!"

Really good recipe though. <3

[gurrluvschix]

thanks so much! i've been looking for a lemon poppyseed muffin recipe for so long!

these were moist, fluffy, and they didnt stick to the pan....
i used white flour, zest and juice from 1 lemon, 3/4 cups popyseed, 4tbsp vegan margrine, and 2tbsp applesauce (i was out of egg replacer).

they turned out so perfect.... i home my family doesn't wake up and eat them all! ; >

[KMN]

I made this into a bread and it worked quite well--I cut down the amount of poppy seeds to 2-4 teaspoons (that might be too few for some) and baked it on 350 for roughly 40 minutes in a standard bread pan.

[geminipeach]

I didn't have so much success with these...this is the 2nd VW recipe I've made since last night and it didn't turn out well either-- I'm beginning to think I don't know what I'm doing. 

Here's what I used:
Flour -- ww pastry flour,
Milk -- vanilla almond milk,
Lemon -- 1/4 tsp lemon zest, 3 tblsp lemon juice, and 1tsp lemon concentrate
Oil -- 1 tbsp safflower oil & 1/2 cup blended granny smith apple
Eggs: ground flaxseed & water
Extra: 1 tbsp dry ground flaxseed

The lemon flavor was good because I used a lot, the poppy seeds were a bit much but added a nice crunch, they weren't dry because of the apple I guess, BUT they stuck to the muffin paper and were very doughy, not muffiny I think the ww pastry flour takes away from the lemon poppy flavor, it's too wheaty. I attempted some coconut-pumpkin muffins 2 weeks ago and had the same doughy/wheaty problem so I'm wondering if this is just how pastry flour is? Has anyone else had this problem? I'm following the temperature/cook times so what could be causing this?

[lynmel]

The lemon flavor was good because I used a lot, the poppy seeds were a bit much but added a nice crunch, they weren't dry because of the apple I guess, BUT they stuck to the muffin paper and were very doughy, not muffiny I think the ww pastry flour takes away from the lemon poppy flavor, it's too wheaty. I attempted some coconut-pumpkin muffins 2 weeks ago and had the same doughy/wheaty problem so I'm wondering if this is just how pastry flour is? Has anyone else had this problem? I'm following the temperature/cook times so what could be causing this?

If you cut down the oil to 1 tablespoon, muffins will sick to the muffin papers.  I've found I need a minimum of 2 tablespoons of oil to prevent sticking.  And oil really isn't bad for you.  I've also found that King Arthur White Whole Wheat (if available where you live and can me mail ordered if it's not) works very nicely in muffins...