Description
These lemon poppy seed muffins are bright, zesty, and filled with the classic texture of poppy seeds. They are a delightful treat for any time of day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
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 the egg, milk, oil, vanilla extract, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra lemon kick, you can make a simple lemon glaze by whisking together ½ cup powdered sugar with 1-2 tablespoons of fresh lemon juice and drizzling it over the cooled muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg