Bright citrus, fragrant olive oil, and freshly milled flour come together in these tender Lemon Poppy Seed Muffins. These family favorites highlight how stone-milled flour creates muffins with rich flavor, delicate texture, and a satisfying crumb
We use a blend of Roaring Fork Mill All-Purpose Flour, Emmer Flour, and Durum Pasta Flour to add depth that you simply don't get from conventional flour. Emmer, one of the world's oldest cultivated grains, brings a subtle nutty sweetness, while durum flour adds a soft, buttery texture that pairs beautifully with fresh lemon zest and crunchy poppy seeds.
Finished with a simple olive oil and lemon glaze, these muffins are perfect for breakfast, brunch, afternoon coffee, or sharing with friends. Using high-quality extra virgin olive oil is worth the effort, as its flavor shines through in every bite and gives these muffins their signature richness.
Whether you're baking for a weekend gathering or simply enjoying the pleasure of baking from scratch, this recipe is a wonderful way to experience the flavor of freshly stone-milled flour made from grains grown using regenerative farming practices.
Muffin Batter:
165 grams RFM All-Purpose flour
50 grams RFM Emmer Flour
90 grams RFM Pasta Flour (Durum)
2 teaspoons baking powder
½ teaspoon fine sea salt
1 tablespoon poppy seeds
150 grams granulated sugar
¾ cup olive oil
2 large eggs
zest and juice of one lemon
¾ cup whole milk
Glaze:
145 grams confectioner’s sugar
3 tablespoons lemon juice
3 tablespoons olive oil
Move rack to center of oven and preheat oven to 375°F
Oil or place cup liners in a 12 compartment muffin tin
Mix dry ingredients in a medium bowl.
Whisk oil, eggs, milk, lemon zest and juice in a separate bowl until blended; add to the dry ingredients. Whisk until well blended.
Pour batter evenly in muffin pan. Bake for 10 minutes, then rotate and bake for 8 more minutes, or until muffins are golden and bounce back when pushed touched in the middle.
While the muffins are baking, choose a deep bowl that is right-sized for dipping the muffin tops. Place the glaze ingredients in the bowl and mix until there are no lumps. When the muffins are warm from the oven, dip the tops in the glaze. Allowing the glaze to drip down the sides is encouraged!
Note: The olive oil flavor makes itself known in this recipe so don’t skimp on quality. It is particularly important with the glaze.