Description
Delightful lemon poppy seed muffins perfect for breakfast or a snack, combining zesty lemon and nutty crunch in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the flour, baking powder, and salt in a bowl and set it aside.
- Cream the softened butter with the sugar until light and fluffy in a large bowl.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest until well-blended.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Add the poppy seeds and mix until just combined.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for about 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Notes
These muffins are great as they are, but a light lemon glaze can enhance their flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg