Weight Watchers Lemon Muffins with Poppy Seeds Recipe
Weight Watchers Lemon Muffins with Poppy Seeds are an inviting option for those craving something fresh and tangy.
These muffins strike a wonderful balance, blending the lively flavor of lemon with the unique texture of poppy seeds.
To make these muffins, you’ll need simple, everyday ingredients: flour, sugar, poppy seeds, baking powder, salt, milk, oil, eggs, and lemon zest and juice.
There’s something special about the way these elements come together to create a delightful snack or breakfast treat.
They are great warm in the morning with a cup of tea, or served with fresh fruit as a light afternoon snack. And when it comes to dinner, they make a great addition to the dessert menu.
A quick tip for the perfect muffin: just stir until the ingredients are moistened. Over-mixing can lead to a dense texture, so keep a light hand.
Feel free to add a hint of vanilla or almond extract to add a personal touch to the recipe.
Whether you’re entertaining guests or enjoying a quiet moment alone, these muffins offer a delightful culinary experience.
With their bright flavor and easy preparation, they’re sure to become a favorite in your kitchen. Enjoy the taste and the smiles they’ll bring to those you share them with!
Weight Watchers Points
4 Points (2022/2023 Plan)
MyWW Points: 4 Blue Plan and 4 Green Plan
4 WW Freestyle Points and 4 Smart Points
Tips and Tricks
Mixing Dry Ingredients
Ensure the dry ingredients are well-combined by whisking thoroughly. This helps distribute the poppy seeds and baking powder evenly, which is essential for even rising and flavor.
Lemon Zest and Juice
Use fresh lemon zest and juice for the best flavor. Zest the lemon before juicing to make the process easier. For more lemony flavor, increase the amount of lemon zest slightly.
Combining Wet and Dry Ingredients
When combining the wet and dry ingredients, mix until just moistened. Overmixing can lead to tough muffins. The batter should be slightly lumpy.
Even Baking
Fill the muffin cups evenly to ensure uniform baking. Use a small ice cream scoop or a spoon to divide the batter equally among the muffin cups.
Checking Doneness
Check the muffins for doneness by gently pressing the tops. They should spring back when lightly pressed. You can also use a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
Lemon Syrup
For an extra burst of lemon flavor, make sure the syrup fully soaks into the muffins. Poke enough holes to allow the syrup to penetrate deeply, making the muffins moist and flavorful.
Cooling
Allow the muffins to cool in the pan on a wire rack for a few minutes before removing them. This helps them set and makes them easier to handle.
Storage
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag or container for up to three months. Thaw at room temperature before serving.
Serving Suggestions
Serve the lemon poppy seed muffins as a delightful breakfast treat or a light dessert. They pair well with a cup of tea or coffee. For a special touch, dust the tops with a bit of powdered sugar before serving.
Customizing
Feel free to experiment with the recipe by adding a teaspoon of vanilla extract to the wet ingredients for an extra layer of flavor. You can also try adding a handful of fresh blueberries to the batter for a fruity twist.
Related Recipes
Weight Watchers Raspberry Lemon Muffins
Weight Watchers Lemon Yogurt Muffins
Weight Watchers Lemon Sponge Cake
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Lemon Muffins with Poppy Seeds
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 3 tablespoon poppy seeds
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup fat-free skim milk
- 1 large egg
- 1 large egg whites
- 1 tablespoon lemon zest grated
- ¼ cup fresh lemon juice
Instructions
- Preheat the oven to 400°F.
- Line a 24-cup mini-muffin pan with paper liners.
- In a large mixing bowl, add the flour, 3⁄4 cup of sugar, poppy seeds, baking powder, and salt. Using a wire whisk, mix well.
- In a small mixing bowl, add the milk, oil, egg, egg white, and lemon zest. Using a wire whisk, mix well.
- Add the milk mixture to the flour mixture.
- Stir until the flour mixture is moistened.
- Fill the muffin cups evenly with the batter.
- Bake until the tops spring back when lightly pressed, 10 to 15 minutes.
- Let the muffins cool in the pan on a rack.
- In a small microwavable bowl, combine the remaining 1⁄4 cup of sugar and the lemon juice.
- Microwave on High until it boils, 45 seconds to 1 minute.
- Stir until the sugar is dissolved.
- Using a wooden skewer, poke 5 holes in each muffin.
- Gradually brush the lemon syrup over the muffins, letting it soak in before brushing on more syrup.
Notes
Nutrition
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