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To make these tasty muffins, gather these simple ingredients: - 1 cup fresh strawberries, diced - 2 tablespoons lemon zest (from about 1 lemon) - 1/4 cup poppy seeds - 1 1/2 cups all-purpose flour - 1/2 cup sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 1 large egg - 1/2 cup milk (dairy or non-dairy) - 1 teaspoon vanilla extract - 2 tablespoons fresh lemon juice This recipe yields 12 muffins. Each muffin has about: - Calories: 180 - Total Fat: 7g - Saturated Fat: 4g - Carbohydrates: 26g - Sugar: 8g - Protein: 3g These muffins are great for breakfast or a snack. They pack flavor and nutrients. When choosing strawberries, pick bright red ones. They should smell sweet and feel firm. Look for lemons that are heavy for their size. This means they have more juice. For poppy seeds, check the date on the package. Fresh seeds have the best flavor. Always choose unsalted butter for baking. It gives you better control over salt in your recipe. First, set your oven to 375°F (190°C). This temperature helps the muffins bake evenly. Next, grab a muffin tin. You can use paper liners or grease the tin well with butter. This will make it easy to remove the muffins after baking. In a medium bowl, measure out 1 1/2 cups of all-purpose flour. Add 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Then, sprinkle in 1/4 cup of poppy seeds. Use a whisk to mix these dry ingredients well. This step ensures that the baking powder and soda work evenly in the muffins. In another bowl, whisk together 1/2 cup of melted unsalted butter, 1 large egg, and 1/2 cup of milk. Add 1 teaspoon of vanilla extract, 2 tablespoons of fresh lemon juice, and 2 tablespoons of lemon zest. Mix well until everything is combined. Now, gently pour the wet mixture into the dry ingredients. Fold them together. Be careful not to overmix; just stir until you see no dry flour. Finally, add in 1 cup of diced fresh strawberries. Fold them in gently, spreading them throughout the batter. To get a soft and fluffy muffin, use room temperature ingredients. Cold butter or eggs can lead to dense muffins. When you mix, fold gently. Overmixing can make muffins tough. You want to see a few lumps in the batter. This keeps them light. If you're vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. For dairy-free options, use almond milk or coconut milk. You can also use coconut oil instead of butter for a dairy-free fat. Always preheat your oven. This ensures the muffins bake evenly. Use an oven thermometer to check the temperature. When placing the muffin tin in the oven, use the center rack. This allows hot air to circulate well. Rotate the muffin tin halfway through baking. This helps them brown evenly on all sides. {{image_2}} You can change the fruit in these muffins. Try blueberries, raspberries, or peaches. Each fruit gives a new taste. Blueberries add a sweet burst. Raspberries bring a tangy flavor. Peaches add a juicy softness. Just keep the same amount of fruit. This way, your muffins stay moist and tasty. If you need gluten-free muffins, swap the flour. Use a gluten-free flour blend. These blends work well in recipes. They have different grains and starches. Look for one that includes xanthan gum; it helps with texture. Follow the same steps, and enjoy your gluten-free treat! You can mix different flavors into your muffins. For a tropical twist, add shredded coconut and pineapple. If you want a spicy kick, try ginger or cinnamon. For a nutty taste, add walnuts or almonds. Each option creates a unique muffin. Be creative and have fun with your flavors! To store leftover muffins, let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, store them in the fridge. Just remember to wrap them well to avoid drying out. Freezing these muffins is easy. First, let them cool down. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag. They can stay fresh for up to three months in the freezer. When you're ready to eat, just take out what you need. To reheat your muffins, you can use the microwave or oven. For the microwave, heat for about 15-20 seconds. This method keeps them soft. If you prefer a crispy top, use the oven. Preheat it to 350°F (175°C) and warm the muffins for about 5-7 minutes. Enjoy them warm for the best taste! Yes, you can use frozen strawberries. Just make sure to thaw and drain them first. This keeps the batter from getting too wet. Cut the strawberries into small pieces once thawed. It will change the texture a bit, but the flavor will still shine through. These muffins stay fresh for about three days at room temperature. To keep them longer, store them in an airtight container. If you put them in the fridge, they can last up to a week. Just remember to reheat them slightly for the best taste. Enjoy these muffins warm, fresh from the oven. They taste great with butter or cream cheese spread on top. For a fun twist, serve them with a cup of tea or coffee. You can also garnish with more fresh strawberries for a delightful touch. This blog post covered everything you need to know about making perfect Strawberry Lemon Poppy Seed Muffins. We explored the essential ingredients, prep steps, and useful tips for great texture. You also learned how to make variations and store your muffins. As you bake, remember these tips to create a tasty treat. Enjoy your muffins fresh or store them for later. Happy baking!

Strawberry Lemon Poppy Seed Muffins

Indulge in the delightful flavors of Strawberry Lemon Poppy Seed Muffins that are perfect for any occasion! These moist muffins combine fresh strawberries, zesty lemon, and crunchy poppy seeds for a delicious bite. Easy to make with simple ingredients, they are sure to impress your family and friends. Click through to discover the full recipe and enjoy baking these delightful treats today!
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Ingredients
  

1 cup fresh strawberries, diced

2 tablespoons lemon zest (from about 1 lemon)

1/4 cup poppy seeds

1 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 large egg

1/2 cup milk (dairy or non-dairy)

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.

    In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Mix well and set aside.

      In another bowl, whisk together the melted butter, egg, milk, vanilla extract, lemon juice, and lemon zest until well combined.

        Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.

          Gently fold in the diced strawberries until evenly distributed through the batter.

            Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full.

              Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.

                Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm or at room temperature on a colorful platter, and garnish with a few fresh strawberries and a sprinkle of poppy seeds on top for an attractive finish. Enjoy!