Description
Bake bright, bakery-style Lemon Poppy Seed Muffins perfect for a cheerful winter breakfast. These muffins capture the fresh zest of lemon and the slight crunch of poppy seeds.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- In a separate medium bowl, whisk together the milk, oil, eggs, lemon juice, and lemon zest until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spoon until just combined. Do not overmix; a few lumps are okay.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra bright flavor, consider making a simple lemon glaze (powdered sugar mixed with a touch of lemon juice) to drizzle over the cooled muffins.
- Make sure you use fresh lemon zest and juice for the best taste.
- Do not overmix the batter; this keeps your muffins tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 220
- Sugar: Approx. 12g
- Sodium: Approx. 180mg
- Fat: Approx. 11g
- Saturated Fat: Approx. 1.5g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Approx. 28g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 35mg