Description
These delightful Lemon Poppyseed Muffins combine zesty lemon flavor with crunchy poppy seeds, creating a moist and tender baked treat perfect for breakfast or a snack. Easy to make and bursting with fresh citrus notes, they are sure to brighten your day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons poppy seeds
Wet Ingredients
- Zest and juice of 1-2 medium lemons
- 2 large eggs
- 1/2 cup whole milk (or plant-based alternative)
- 1/3 cup melted unsalted butter
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with muffin liners or greasing it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and poppy seeds until evenly combined.
- Combine wet ingredients: In a separate bowl, thoroughly mix the melted unsalted butter, eggs, whole milk, lemon zest, and fresh lemon juice until the mixture is smooth and well blended.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients and stir gently, mixing just until the batter is combined and moistened; avoid overmixing to keep muffins tender.
- Fill muffin cups and bake: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool slightly in the tin before transferring to a wire rack or serving warm.
Notes
- For a dairy-free option, substitute whole milk with almond or oat milk and use a plant-based butter alternative.
- Ensure not to overmix the batter to maintain a light and fluffy muffin texture.
- Lemon zest and juice can be adjusted based on personal preference for tartness.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftovers by wrapping muffins individually in plastic wrap and storing them in a freezer-safe bag for up to 3 months.
