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Baking is an art form that brings warmth and joy to our kitchens, especially during the vibrant summer months when fresh produce is at its peak. One of the most delightful ways to celebrate the season is by creating Sweet Sunrise Strawberry Lemon Poppy Seed Muffins. This recipe not only captures the essence of summer with its bright, fruity flavors but also provides a nourishing start to your day, making it a perfect addition to breakfast or brunch gatherings.

Strawberry Lemon Poppy Seed Muffins

Brighten up your mornings with Sweet Sunrise Strawberry Lemon Poppy Seed Muffins! This delightful recipe combines the sweetness of fresh strawberries, the tartness of zesty lemons, and the nutty crunch of poppy seeds for a perfect breakfast or brunch treat. Made with wholesome ingredients, these muffins are both delicious and nutritious. Ideal for any summer gathering, they will not only please the palate but also nourish and energize your day. Enjoy a taste of sunshine in every bite!
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Ingredients
  

1 cup all-purpose flour

½ cup almond flour

½ cup granulated sugar

1 tbsp poppy seeds

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 large lemon (zested and juiced)

½ cup Greek yogurt

2 large eggs

¼ cup unsalted butter, melted and cooled

1 tsp vanilla extract

1 cup fresh strawberries, diced

Optional: Additional lemon zest and powdered sugar for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.

      Combine Wet Ingredients: In another bowl, whisk together the lemon zest, lemon juice, Greek yogurt, eggs, melted butter, and vanilla extract until smooth and well combined.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing - a few lumps are okay!

          Fold in Strawberries: Carefully fold in the diced strawberries to the batter, ensuring even distribution without breaking them apart.

            Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

              Bake: Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve: Optionally dust with powdered sugar and a sprinkle of lemon zest before serving. Enjoy these delightful muffins warm or at room temperature with a cup of tea or coffee.

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