Description
Soft, moist lemon poppy seed muffins bursting with fresh citrus flavor and a tender crumb, perfect for breakfast or a light dessert.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Fresh lemon juice and zest provide the best flavor.
- Muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
