Description
Make bright, moist Lemon Poppy Seed Muffins, perfect for a sunny breakfast or snack. Follow these simple steps for a fluffy texture and remember to try the optional bright lemon glaze.
Ingredients
- All-purpose flour: 1 3/4 cups
- Granulated sugar: 3/4 cup
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Poppy seeds: 1 tablespoon
- Large eggs: 2
- Milk: 1/2 cup
- Vegetable oil: 1/2 cup
- Lemon zest: 1 tablespoon (from 1 large lemon)
- Fresh lemon juice: 2 tablespoons
- Lemon Glaze (Optional): 1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- In a separate medium bowl, whisk the eggs, milk, vegetable oil, lemon zest, and lemon juice until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are okay for moist muffins.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Notes
- For extra moisture, use buttermilk instead of regular milk.
- Zest the lemon before you juice it to save time.
- Do not overmix the batter; this prevents tough muffins. Mix only until the dry streaks disappear.
- If you prefer a stronger lemon flavor, increase the lemon zest to 1 1/2 tablespoons.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 240
- Sugar: Approx. 18g
- Sodium: Approx. 150mg
- Fat: Approx. 11g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 33g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 35mg