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
