Recipe: Lime & poppyseed muffins

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For my birthday bash I baked some muffins. I usually bake something whenever I have people coming over. I really enjoy baking and I grew up with a mom who would always be baking pies, cakes and other bites to eat for every birthday. So naturally I took to preparing my own sweet & savory snacks whenever I can. This time I decided to bust out a recipe that I had already made before, but this time with a bit of a twist. The original recipe calls for lemon, but I decided to switch it up and use limes instead. Here’s how I made them and the finished result.

Ingredients: (for 12 muffins)

  • 3 cups of all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons of poppyseeds (Dutch: maanzaad)
  • 1/2 teaspoon salt
  • 10 tablespoons soft unsalted butter (at room temperature)
  • 1 cup – 1 tablespoon granulated sugar
  • grated zest of 1 lemon (or: 2 limes)
  • 2 large eggs
  • 1 1/2 cups plain low-fat yoghurt
  • 1 vanilla stick or a splash of vanilla aroma
  • juice of 1 lemon (or: 2 limes)


This recipe works with two bowls: one for the dry ingredients and one for the wet ingredients. You will also need a mixer for this.

1. Put oven rack in lower middle position and heat oven to 375 F or 190 C.
2. Mix dry ingredients (flour, baking powder, baking soda, poppy seeds & salt in medium bowl. Also add the vanilla if you use a vanilla stick. When you use vanilla aroma you have to add it with the wet ingredients. Set aside.

Dry ingredients mixed together

3. Beat butter & sugar with mixer until light and fluffy (2 minutes)

Butter & sugar before mixing

4. Add juice & zest and mix

5. Add eggs (1 at a time) beating well after each addition.

6. Beat in one half of dry ingredients

7. Beat in one third of yoghurt

8. Beat in remaining dry ingredients in 2 batches, alternation yoghurt until well incorporated

Mixture after adding dry ingredients and yoghurt

9. Line muffin form with papers and divide batter evenly among cups

10. Bake until muffins are golden brown in 25 – 30 minutes

Almost done…

11. Cool 5 minutes, remove from form.

Et voila, c’est tout!

As you can see my batch wasn’t perfect. One muffin fell over as the batter started to rise. The secret ingredient to these muffins is the yoghurt. It gives the muffins a very moist/ cheesecake sort of texture. Needless to say one of these muffins is pretty much a meal on its own. They are rich in texture and the lime pops up ever so slightly, enough to just give a bit of bite. I do find that the lemon/ lime flavor is only noticeable after you let the muffins cool completely. When still hot, you can’t really taste it.

Hope you enjoyed this recipe. I sure did. I also want to say that I didn’t come up this myself. I was given this recipe by a friend and I have no clue where she got it from. So props to whoever came up with this.

What is the last thing you baked?

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