Description
These Lemon Poppy Seed Muffins are the perfect balance of tangy lemon and nutty poppy seeds. Soft, fluffy, and bursting with fresh lemon flavor, these muffins are an easy and delightful breakfast or snack. Serve them with a cup of tea for an extra special treat!
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 tbsp fresh lemon juice
- Zest of 2 lemons
- 2 tbsp poppy seeds
- 1 tsp vanilla extract
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together eggs, milk, oil, lemon juice, lemon zest, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add Poppy Seeds: Gently fold in the poppy seeds.
- Bake: Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra sweetness, glaze the muffins with a lemon glaze (powdered sugar and lemon juice) after baking.
- Store in an airtight container at room temperature for up to 3 days.
- These muffins can also be frozen for up to 1 month.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg