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Lemon Poppyseed Muffins with Strawberries

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Lemon Poppyseed Muffins with Strawberries

Adapted from Poppyseed Muffins with Raspberries [3]


  • 1 cup sugar
  • 1/2 cup butter or margarine (I used a dairy free margarine)
  • 1 Tbsp vanilla
  • 4 eggs
  • 1 cup milk (I used almond)
  • Juice from 1 lemon
  • 1 tsp lemon zest
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3 Tbsp poppyseeds
  • 2 cups fresh strawberries, chopped


  • In a stand mixer or mixing bowl, beat together the sugar and butter/margarine.  Add the vanilla and then add the eggs, 1 at a time.  Pour in the milk and beat on slow speed, as the batter is very liquidy at this point.  Add the lemon juice and the lemon zest.  Beat for just a few seconds, just long enough to mix it in.
  • Add the flour, baking soda and baking powder and mix until batter forms.  Then mix the poppyseeds.  Finally, fold in the chopped strawberries.
  • Pour the batter into regular size muffin tins and bake at 350 for 18-20 minutes, or until toothpick comes out clean.
  • Let cool slightly before serving.
  • Makes 24 muffins.
  • Note: The more ripe the strawberries, the better and sweeter they will be after they finish baking.  Unripe or semiripe strawberries will give the muffins a tangy flavor.