Good day, friends! Today I’m curious. About you! You and your breakfast routine. Nosy, I know. But really. What’s your go-to sunrise meal? What gets you going in the morning? Most days breakfast at our apartment consists of coffee coffee and more coffee. Ok. And a splash of almond milk if I’m really on top of my game. I mean, when it’s 6 am and you can barely function… what more could you really ask for?
Strangely this past week I’ve been waking up ferociously hungry. Like bordering on the edge of hangry. And since no one wants a hungry/ angry / ferociously starving girl roaming the streets, I got busy baking. I wanted a morning treat that froze well, wasn’t too sweet, and would be just enough to fill your aching belly.
After a few tries, I finally hit the jackpot! Strawberry poppy seed breakfast buns!!!Β
If you’re wondering why I called them buns… well, I don’t really have an answer for you. Except they weren’t exactly a muffin. They’re softer, fluffier, and less domed. All good things. And you can totally title them muffins when you make them π I don’t mind.
I topped each bun with a very light lemon glaze, and it was definitely a good move. Strawberries and lemon are such a good match! If you plan on freezing these, I recommend only glazing the ones you’re eating right away. You can always whip up a little glaze when you defrost them π
Have a great day, friends! I’ll see you soon with a California re-cap. Ciao! xo
Strawberry Poppy Seed Breakfast Buns
Ingredients
- 1 1/2 cups + 1 tablespoon all-purpose flour
- 1/2 cup + 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup coconut oil
- 1 large egg, at room temperature
- 1/2 cup FULL fat Greek yogurt, I used fage
- 2 teaspoons vanilla extract
- 1 cup strawberries, finely diced
- 1/4 cup poppy seeds
For the lemon glaze:
- 1 cup powdered sugar
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 400ΒΊ (F). Line 12 standard-size muffin cups with paper liners.
- Whisk 1 1/2 cups of flour, sugar, lemon zest, baking powder, salt, and cinnamon in a large bowl until well combined.
- Place the coconut oil in a large measuring cup or bowl, then add the egg, yogurt, and vanilla. Whisk until well combined.
- Pour the wet mixture into the bowl with flour and stir with a rubber spatula until just combined. Do not over mix. (The muffin batter will be quite thick).
- In a small bowl toss strawberries with remaining flour. Stir the strawberries and seeds into the batter.
- Divide batter evenly between the 12 muffin cups.
- Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs; 16 to 20 minutes. Transfer to a wire rack and cool completely.
To make glaze:
- In a small bowl whisk together the sugar and lemon juice until well combined. Lightly drizzle over cooled muffins.
Laura (Tutti Dolci) says
So pretty, love the strawberry and poppy seed combo!
Lindsey @ American Heritage Cooking says
Gahhh! These look delicious! I am always on the lookout for a new freezable muffin recipe! Yes, I will take you up on calling the muffins. It makes me feel more breakfasty.
And recently I made the warm weather switch from oatmeal to birchermuesli for bfast. To die. Hubs is in love.
miss messy says
These look delicious! I love lemon and strawberry together! π
bakerbynature says
Thank you! xo
Jamie@Milk 'n' Cookies says
Strawberry, lemon and poppyseed is a fantastic combination. My breakfast routine typically consists of yogurt and an English muffin or a small bowl of oatmeal. But if I had a batch of these, they would definitely be my first choice. They look soft and delicious!
bakerbynature says
You now have me craving an english muffin!
Medeja says
Lovely combination of fresh strawberries and poppy seed with lemon π
Kayle (The Cooking Actress) says
mmmmm those strawberries!! In the morning I usually eat these like Belvita breakfast biscuits…I dunno they’re quick and easy lol
Eileen says
Breakfast? I’m lucky if I eat it at all! Usually tea and coffee are my breakfast. Today I had leftover jasmine rice, paneer peshwali, and saag along with the first cup of tea. But I would be all over some of these delicious-looking buns too!
bakerbynature says
Thank you, Eileen! P.S. Your breakfast sounds amazing π
Melanie Hiester says
Gorgeous Ashley! I love the fresh berries we’re getting to enjoy this time of year. I love the fresh beauty.
Have a mighty wonderful Tuesday!
Amy @ Elephant Eats says
Mmm, these look so yummy. I was craving chocolate muffins the other day, so I ad libbed and totally failed. They were horrid. I think I may need to redeem myself with theses…
bakerbynature says
Oh no! Recipe fails happen to the best of us π These will definitely help soothe the soul. xo
marcie says
I usually wake up to espresso and oatmeal with all the fixin’s when I don’t have anything like these buns to wake up to. These sound so delicious — fluffier than a muffin? Maybe it’s the full fat Greek yogurt that helpsβ¦.it certainly can’t hurt? Pinning to try!