Lemon Poppy Seed Chocolate Chip Muffins

The crunch of poppy seeds and the chocolate chips make a very nice combination. I hope you’re having a great week. Enjoy the rest of the week!

Sift the flour, baking powder, baking soda (bicarbonate of soda) and poppy seeds into a bowl. Stir in the chocolate chips.

Make a well in the centre. In another bowl, whisk together sugar, eggs, yoghurt, melted butter and lemon zest (rind) until well blended. Add the blended mixture to the sifted flour. Stir gently until just combined. Do not over mix.

Spoon batter evenly, into the prepared muffin tin (pan). Top with extra chocolate chips and poppy seeds. Bake 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean

Lemon Poppy Seed Chocolate Chip Muffins

Difficulty: easy
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Preparation time: 20 minutes; Baking time: 20-25 minutes; Makes: 12 x-large muffins or 14 large or 18 Medium muffins; I made 12 extra large

Ingredients

375g (3 cups, 13oz) all-purpose flour
15ml (1 tablespoon) baking powder
2½ml (½ teaspoon) baking soda (bicarbonate of soda)
40g (¼ cup, 1½oz) poppy seeds
1½-2 cups chocolate chips
250g (1¼ cup, 9oz) sugar
2 eggs
400ml (1⅔ cups, 13fl oz) plain whole milk yoghurt
125 g (½ cup, 1 stick + 1tablespoon; 8 tablespoons) butter, melted
Zest (rind) of 1 lemon
Extra chocolate chips to top
2 teaspoon poppy seeds, extra to top

Instructions

Preheat the oven to 375°F (190°C) convection ten minutes before using. Grease an extra large, 12-hole, non-stick muffin tin or use paper cases. If you bake directly the muffins will be very crunchy on the outside.
Sift the flour, baking powder, baking soda (bicarbonate of soda) and poppy seeds into a bowl. Stir in the chocolate chips. Make a well in the centre.
In another bowl, whisk together sugar, eggs, yoghurt, melted butter and lemon zest (rind) until well blended.
Add the blended mixture to the sifted flour. Stir gently until just combined. Do not over mix.
Spoon batter evenly, into the prepared muffin tin (pan). Top with extra chocolate chips and poppy seeds. Bake 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen, carefully, with a flat bladed knife and transfer onto a wire rack to cool slightly.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 375°F (190°C) convection for 28minutes.
Last Updated: September 3, 2018.

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