Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are a delightful treat that combines zesty lemon flavor with a satisfying crunch from poppy seeds. Perfect for breakfast or a snack, these easy-to-make muffins brighten any occasion with their sunny yellow hue and refreshing taste. Baked to golden perfection, each bite offers a burst of citrus that will leave you craving more. Whether enjoyed warm or at room temperature, these muffins are sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 2 tbsp poppy seeds
- ½ tsp salt
- Zest of 1 lemon
- ⅓ cup fresh lemon juice
- 2 large eggs
- ½ cup whole milk
- ⅓ cup melted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners or nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, poppy seeds, and salt.
- In another bowl, mix the melted butter, eggs, milk, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for five minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 194
- Sugar: 10g
- Sodium: 123mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg
Keywords: For a dairy-free version, substitute whole milk with almond or oat milk. Try adding blueberries or ginger for an exciting twist on flavor.