Description
Lemon Poppy Seed Muffins are a bright and zesty treat, perfect for breakfast or as a delightful snack. Enjoy the tangy flavor and satisfying crunch of poppy seeds in every bite!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- ¾ cup whole milk
- Zest and juice of 2 lemons
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or nonstick spray.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and poppy seeds until well combined.
- In another bowl, beat eggs and mix in melted butter, milk, lemon juice, and zest until well blended.
- Gently fold the wet mixture into the dry ingredients until just combined to avoid overmixing.
- Spoon batter into muffin cups until each is about two-thirds full.
- Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, consider mixing in blueberries or raspberries. Substitute almond milk for a dairy-free version. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.