Description
Lemon poppy seed muffins are a delightful treat that perfectly balances tangy freshness and subtle crunch, making them ideal for breakfasts or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/3 cup lemon simple syrup (for brushing)
Instructions
- Preheat your oven: Set your oven to 400°F (200°C) and line a muffin tin with paper liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds until well combined, ensuring there are no clumps.
- Prepare wet ingredients: In another bowl, beat the eggs and then mix in the milk, vegetable oil, lemon zest, and fresh lemon juice until the mixture is smooth.
- Combine mixtures: Gently pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can lead to dense muffins.
- Fill the muffin cups: Use a spoon or ice cream scoop to fill the muffin cups about 3/4 full with batter, allowing enough space for rising.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Add lemon syrup: Once baked, let them cool for a few minutes before brushing on some lemon simple syrup for an extra burst of flavor.
- Enjoy: Remove from the tin, let them cool slightly, and enjoy your delicious lemon poppy seed muffins fresh out of the oven!
Notes
Use fresh lemon juice and avoid overmixing for optimal texture. Consider adding blueberries or walnuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 203
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg