Lemon Poppy Seed Muffins
Enjoy these light and fluffy lemon poppy seed muffins that blend zesty citrus with delightful crunch, perfect for breakfast or an afternoon treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 cup poppy seeds
- Zest and juice of 2 fresh lemons
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, and poppy seeds until combined.
- Add lemon zest and juice to the dry mixture.
- In another bowl, beat eggs and mix in milk and melted butter. Pour into dry ingredients and fold gently until just combined.
- Fill each muffin cup about 2/3 full with batter and bake for 18-20 minutes until golden brown; a toothpick inserted should come out clean.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (55g)
- Calories: 170
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Substitute almond milk or Greek yogurt for added flavor and moisture. Store muffins in an airtight container at room temperature for up to three days or freeze for longer freshness.
Find it online: https://cookingwithruth.com/delicious-lemon-poppy-seed-muffins/