Elise’s Lemon Poppy Seed muffin recipe has remained my absolute go to muffin recipe, three years and counting.
Some fun variations/substitutions I use in my weekly muffin making:
- + cutting the recipe in half, using only 1 cup of flour, 1/3 cup of sweet, and using a 1/3 cup scoop results in 6 “normal” sized muffins.
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- + substituting half of the flour with either coconut flour, whole wheat, or buckwheat is a fun way to introduce yourself to new flour flavors.
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- + I usually lower the amount of sugar to ~2/3 cup for a whole recipe, or 1/3 cup for a half recipe.
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- + sprinkling special no-melt, stay crunchy, sugar on the top of the muffin before baking helps the sweet tooth when you have drastically reduced the sweetness of the muffin batter.
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- + any oil can directly be subbed for the amount of butter: coconut oil, sunflower seed oil, olive oil, brown butter, combinations, etc.
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- + direct substitution of mayonnaise (homemade natch) for the amount of fat takes care of the fat and egg recipe requirement.
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- + adding two whole pulverized oranges (ala immersion blender) results in a wetter, almost custard like muffin.
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- + honey can be directly substituted for the amount of sugar.
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- + immersion blender style with fruit :
- Soak 2 cups of dried figs in hot water to cover overnight.
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- Next day, coarsely chop up half of the figs to use as stir-ins to the batter.
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- Add the remaining strained whole soaked figs to a mason jar with the recipe amounts for sugar, salt, fat, vanilla, egg and yogurt. Sip the strained fig water as a special muffin-making tea.
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- Pulverize the mason jar contents with the immersion blender thoroughly.
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- Pour into a bowl with your dry ingredients, chopped figs to stir in, walnuts, and orange zest.
Gently mix- not over mixing, and bake as directed.
I think you’ll like these as much as I do!
35 Comments
Thanks for the recommendation and suggestions… I’m always looking for good muffin recipes. This week’s strawberry-coconut muffins were not so hot, but last week I made some fantastic apple muffins with homemade ginger applesauce, topped with buckwheat streusel.
My god, I love muffins. And I am always looking for another good recipe. I usually base mine off of the Tassajara recipe, but yours look really good.
Hey, are you doing okay? It’s been a few months since you’ve surfaced with recipes. (Um…and yes, this is coming from a random person on the Internet. I’m just hoping you got super busy with work/won the lottery and are chillin’ at your new mansion/other happpy things.)
love this muffins
have a nice day
Delphine from France
I like the soaked dried figs idea, and even though I have a candy blog, I’m all for cutting down on the sugar, I think this can go really well.
Honey has worked for me, but I can’t get past not using butter and worry about the consistency when using oil instead.
I love trying new muffin recipes and also having tons of variations to work with. Thanks!
Recently came across your blog and liked the catchy title. I love lemon poppy seed muffins too. Maybe even with some blueberries in them. Keep cooking.
Paul
I love muffins so much it’s my favorite, I’m always looking for another muffin recipe. I think your muffin recipe really great…
WoW! That looks deliciously moist and well presented with the rustic looking china. Might as well enjoy it with a cup of tea for this New Year. Enjoy the season!
ditto…you’ve been missed! Welcome back!
Yum, these muffins look delicious! Lemon poppyseed muffins are my favorite!
oh yumm, cant beat new twists to cooking – speaking of, check out this new show I’m working on http://www.youtube.com/watch?v=p3J824ZuGXA if you have a sec
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I really dig the substitution you made! Sometimes all it takes is one simple change like that and you completely turn a dessert around into something that’s actually beneficial for your body! Speaking of making substitutions, here http://www.houseofpain.com/blog.html?search_date=2012-11 are some healthy homemade powerbar recipes!
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