Description
Delicious lemon poppy seed muffins that are light, fluffy, and perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp poppy seeds
- ¾ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup whole milk (or almond milk)
- 2 large eggs
- Zest and juice of 1 lemon
- ½ cup melted butter
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, salt, and poppy seeds.
- In another bowl, mix sugar, eggs, melted butter, milk, lemon zest, and juice until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fill muffin cups two-thirds full with batter.
- Bake for 18-20 minutes or until golden brown; cool slightly before serving.
Notes
- These muffins freeze well. Store them in an airtight container for up to 3 months.
- For extra lemon flavor, add more lemon zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg