Description
These delicious Lemon Poppyseed Muffins are moist, tangy, and bursting with fresh lemon flavor combined with the subtle crunch of poppy seeds. Perfect for breakfast or an afternoon snack, they are easy to make and bake up golden brown with a tender crumb.
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 oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing each cup to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and poppy seeds to ensure even distribution of the leavening and seeds.
- Combine wet ingredients: In another bowl, whisk together the melted unsalted butter, eggs, milk, lemon zest, and lemon juice until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and gently mix using a spatula or spoon until just combined. Avoid overmixing to keep the muffins tender.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature.
Notes
- You can substitute whole milk with any plant-based milk for a dairy-free version.
- Be careful not to overmix the batter to maintain the muffins’ light and fluffy texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- If you like, add a simple lemon glaze by mixing powdered sugar with lemon juice to drizzle on cooled muffins.
