Why You’ll Love This Recipe
- Refreshing Flavor: The combination of fresh lemon juice and zest gives a vibrant citrus punch.
- Perfect Texture: Moist muffins with a gentle crunch from poppy seeds.
- Quick & Easy: Ready in just 35 minutes with straightforward steps.
- Versatile: Great for breakfast, snack time, or as a light dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup whole milk
- 1/3 cup vegetable oil
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 2 tablespoons poppy seeds
- Optional: powdered sugar for dusting
Directions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In another bowl, beat the egg, then add milk, vegetable oil, lemon zest, and lemon juice. Mix well.
- Pour wet ingredients into dry ingredients and gently fold until just combined; some lumps are okay.
- Fold in poppy seeds evenly throughout the batter.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust tops with powdered sugar before serving for an elegant touch.
Servings and Timing
Servings: About 12 muffins
Prep Time: 10 minutes
Bake Time: 15-20 minutes
Total Time: Approximately 35 minutes
Variations
- Glaze: Add a simple lemon glaze by mixing powdered sugar with lemon juice and drizzling over cooled muffins.
- Add Fruit: Incorporate fresh blueberries or raspberries for extra burst of flavor.
- Whole Wheat: Substitute half the flour with whole wheat flour for a nuttier taste.
- Nutty Crunch: Add chopped almonds or walnuts to the batter.
Storage/Reheating
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage up to 1 week.
- Reheat in the microwave for 10-15 seconds or in a toaster oven to refresh texture.
FAQs
Can I use lemon extract instead of fresh lemon?
Yes, but fresh lemon juice and zest provide the best bright flavor.
Can I make these muffins gluten-free?
Substitute all-purpose flour with a gluten-free baking blend.
Can I freeze these muffins?
Yes, freeze cooled muffins in an airtight container for up to 3 months. Thaw before eating.
How do I avoid overmixing the batter?
Fold ingredients gently and stop mixing as soon as the dry ingredients are moistened.
Can I use almond milk instead of whole milk?
Yes, any milk substitute works well in this recipe.
What size muffin cups should I use?
Standard-sized muffin cups work best to get about 12 muffins.
Are poppy seeds necessary?
They add texture and flavor, but you can omit if preferred.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
What if my muffins are too dense?
Be careful not to overmix and ensure your baking powder is fresh.
How do I get a nice domed top on the muffins?
Fill muffin cups properly and bake immediately after mixing.
Conclusion
These Lemon Poppy Seed Muffins are a wonderfully easy and delicious way to brighten any day with fresh citrus flavor and delightful texture. Whether for breakfast, a snack, or a light dessert, this recipe is sure to become a favorite in your baking repertoire.
Lemon Poppy Seed Muffins: An Incredible Ultimate Recipe You’ll Love
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: About 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, zesty Lemon Poppy Seed Muffins with fresh lemon flavor and a subtle crunch from poppy seeds. Moist, delicious, and quick to make, perfect for breakfast, brunch, or snacks.
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
¾ cup whole milk
1/3 cup vegetable oil
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
2 tablespoons poppy seeds
Optional: powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In another bowl, beat the egg, then add milk, vegetable oil, lemon zest, and lemon juice. Mix well.
- Pour wet ingredients into dry ingredients and gently fold until just combined; some lumps are okay.
- Fold in poppy seeds evenly throughout the batter.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust tops with powdered sugar before serving.
Notes
Add a simple lemon glaze with powdered sugar and lemon juice for extra brightness.
Incorporate fresh blueberries or raspberries for added flavor.
Substitute half the flour with whole wheat flour for nuttier taste.
Add chopped almonds or walnuts for a nutty crunch.
Store muffins in an airtight container at room temperature up to 3 days; refrigerate up to 1 week.
Reheat muffins in microwave for 10-15 seconds or toaster oven to refresh texture.
Use gluten-free baking blend to make gluten-free.
Freeze cooled muffins in airtight container up to 3 months; thaw before eating.
Avoid overmixing batter to keep muffins light and tender.
Milk substitutes like almond milk work well.
Standard-sized muffin cups yield about 12 muffins.
Omit poppy seeds if desired, but they add texture and flavor.
Double recipe for larger batches; bake in batches accordingly.
Fresh baking powder ensures muffins rise properly and avoid density.
Fill muffin cups properly and bake immediately for domed tops.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
